Go Back

Chicken Paprikash with a Dumpling Hack

This meal is delicious and it’s packed with protein and vitamin-C. This is a dinner you can feel good about making over and over again.
Print Recipe Pin Recipe
Servings: 4 people
Course: Main Course
Cuisine: Hungarian
Calories: 958
Ingredients Equipment Method Notes

Ingredients
  

Chicken Paprikash
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp preferred cooking oil
  • 1 cup chicken broth
  • 4 tbsp Hungarian paprika if you’re interested in a smoky flavor, add 2 Tbsp of smoked paprika
  • 2 tsp black pepper
  • 4 large red bell peppers
  • ½ medium white onion
  • 1 tbsp tomato paste
  • ¼ cup heavy cream
  • 3 tbsp sour cream
  • 1 tbsp flour
  • 2 tsp garlic powder
  • 1.5 tsp salt
Optional
  • 1-2 tsp cayenne pepper or red pepper flakes
Dumplings
  • 4 eggs
  • 1 cup water
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 2 teaspoon salt
  • water and salt for boiling

Equipment

  • large sauce pan
  • large deep skillet
  • blender
  • measuring cups
  • silicone spatula
  • 2 medium bowls
  • tongs

Method
 

Dumplings:
  1. Heat a large sauce pan on high heat with water and 1 tsp of salt.
  2. In a medium or large bowl mix the eggs and ½ cup water just until smoothly combined. Pour in your flour, baking powder and the leftover 1 tsp of salt. Once all these dry ingredients are in the bowl stir everything together until smooth. This mixture will be thick, try not to overstir but ensure everything is properly combined.
  3. Once the water is boiling, take a measuring cup, ⅓ cup, grab an overflowing scoop of the batter in the measuring cup. Use a silicone spatula to get the dough out of the measuring cup, pouring the batter directly into the boiling water. Let the dumpling boil for 10-13 minutes. When the dumpling starts floating the top half can stick out of the water. I found that if you flip the dumpling halfway through cooking it helps ensures all sides are being boiled. Do not worry about any sticking to the bottom of the pan, they will float and unstick on their own while they cook.
  4. Once you remove a dumpling, set it aside to cool and repeat the process until all the batter is gone. Once the dumplings are cool enough, cut or tear the large dumpling pieces into smaller, bite size pieces. I found that this step can be done easily with a pizza cutter.
Chicken parikash
  1. Dice your onion into small pieces. Remove the seedy middle and green stem from your red bell pepper. Take a blender and pulse the bell peppers until they are chopped into small pieces, do not blend them into a puree. This method leaves a lot of liquid in your blender, this is what we want! This will help you keep the chicken moist and enhance your saucy texture.
  2. Take a medium or small bowl and pour in the heavy cream, sour cream, tomato paste, and flour. Stirring with a silicone spatula until smooth is the easiest method for this step. Take 2 tbsp of your paprika and your black pepper and use it to season your chicken thighs.
  3. Take a large deep skillet and put it on medium-high heat for 1-2 minutes. Add your cooking oil, allow this to sit for 1 minute then add your onion, red bell pepper, the rest of your paprika, garlic powder, and salt. Allow this to cook uncovered for 2-3 minutes. You will know it is time to add the chicken when everything starts to look warm and the juice from the red bell pepper begins to bubble.
  4. Use tongs to nestle the seasoned chicken into the vegetable mixture. You want them to be able to sit in the juice to absorb the flavor. Turn the heat down to medium, cover and cook for 15 minutes. Take the lid off after this time is up and allow everything to cook for another 5 minutes. The extra 5 minutes allows your red bell pepper's juice to evaporate a bit. If there is too much juice, your sauce will be too thin. Stir in your cream mixture (flour, tomato paste, heavy cream, sour cream) and let this cook for another 5 minutes, turn the heat down if your pan is above a simmer.
  5. Put the dumplings in a bowl with your saucy chicken and you are ready to serve!

Notes

Disclaimer: While we strive to provide accurate dietary information, the ingredients used in this recipe may vary by brand. Please always check the labels of the specific products you purchase to ensure they meet your individual health and allergy requirements. Cross-contamination can occur during manufacturing, and we are not responsible for any adverse reactions. Consult with a medical professional if you have severe allergies.