Chicken

Chicken paprikash with halušky dumplings, Hungarian style

Chicken paprikash with tomatoes, bell peppers and sour cream, made Hungarian style. It simmers for 50 minutes; serve it with halušky. Serves 4 people.

Hungarian cuisine · Translated from Slovak ·

Chicken paprikash with halušky dumplings, Hungarian styleSave on Pinterest

Recipe at a glance

Prep time
20 min
Cook time
1 hr 5 min – 1 hr 10 min
Total time
1 hr 25 min
Servings
4 servings
Difficulty
Medium
Cuisine
Hungarian
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Chicken paprikash with halušky, Hungarian style, is a flavorful home-style dish that reminds many people of their grandmother's kitchen. Onion is sautéed in butter, then ground sweet paprika and pieces of chicken breast are added, followed later by tomatoes, fresh bell pepper and stock. The paprikash simmers slowly under a lid for about 50 minutes and is finally thickened with sour cream stirred with flour. Serve it with halušky, small soft dumplings similar to spaetzle, though it also goes well with pasta or rice.

Ingredients

1 cup = 250 ml (metric cup)

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Instructions

Tip: tap a step to mark it as done.

  1. Dice the onions and fry them in hot butter in a pot until golden. Add the ground sweet paprika and sauté it briefly, stirring constantly, so it releases its flavor. Cut the chicken breasts into small medallions, carefully add them to the onions, season with salt and pepper, add the Bulgarian seasoning, and simmer covered for about 5–7 minutes.

    Tip: if you like spicy food, mix a little hot paprika or chili into the sweet paprika. For a stronger flavor and aroma, you can also add a few whole black peppercorns and a bay leaf to the onions.

  2. Add the vegetables to the pot, pour in the stock and bring to a boil. Cover the pot, reduce the heat and simmer for 50 minutes. Finally, stir the sour cream with the flour until smooth and mix it into the sauce. Sour cream with flour thickens the paprikash well, so use it rather than cooking cream or whipping cream.

  3. Stir everything well and cook uncovered for another 5–7 minutes. Season with salt and pepper as needed. The paprikash tastes best with halušky, but it can also be served with pasta or rice.

Tip: Thin the sour cream and flour mixture with a ladleful of hot sauce first and only then pour it into the pot; it will not curdle or form lumps.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
535 kcal
Protein
63 g
Carbohydrates
22 g
of which sugars
10 g
Fat
21 g
of which saturates
10 g
Fiber
5.1 g
Salt
1.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kurací paprikáš s haluškami podľa maďarského receptu

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