Bushia's Chicken Paprikash (my mom's recipe)

Kathy Shivel


This was a favorite when my brother and I were growing up in my parent's home. Mom (Busia) used whole chicken and probably margarine, whereas I prefer the thighs and breasts and only butter from grass fed cows. This is the only paprikash recipe using half and half (fresh from a neighbor's cow is ideal!) I know of. Most use sour cream. This is totally tasty, amounts of ingredients really to taste. I hope you enjoy this as much as I do


☆☆☆☆☆ 0 votes

About 4
10 Min
1 Hr 15 Min
Stove Top


  • Several
    chicken thighs with skin and bone
  • 2-3 sticks
    butter, lots. kerrygold preferred
  • 2 good siz
    yellow onions, diced
  • Lots
    hungarian sweet paprika
  • Quart or m
    half and half
  • 2 quarts
    chicken stock or broth
  • 2
    boneless chicken breasts
  • To taste
    sea or himalayan salt
  • 3 cups or
  • 2 large
    eggs, free range

How to Make Bushia's Chicken Paprikash (my mom's recipe)


  1. Saute diced onion in a stick or less of butter and add aprika when cooking
  2. Push onions to sides of pan and cook chicken thghs on both sides, browning well the skins. Keep onions from burning..
  3. Transfer all from pan to large pot. Add chicken stock/broth, salt and half and half, heating but not boiling
  4. In pan, cook breasts. You may need to add more butter. Cut into edible chunks or pull. Then add to pot
  5. Mix salted flour with lightly beaten eggs and watered down half and half to a thick sticky pancake-like batter. Have 2nd large pot of boiling, salted water. Using 2 teaspoons, one to pick up some batter, the other to push off into boiling water. Dumplings will float when done. Add dumplings to paprikash pot.

Printable Recipe Card

About Bushia's Chicken Paprikash (my mom's recipe)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hungarian

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