Hungarian Chicken Paprikash with Potato Dumplings

 Ingredients

For the Chicken Paprikash

500 g chicken breast or thighs, cooked and shredded

1 onion, finely chopped

2 tbsp butter or oil

2 tbsp Hungarian sweet paprika

1 tsp smoked paprika

2 cups chicken broth

1 cup sour cream

1 tbsp flour

Salt and black pepper to taste

For the Potato Dumplings

500 g potatoes, peeled and boiled

1 egg

1 cup all-purpose flour

1/2 tsp salt

Instructions

Prepare the dumplings

Mash the boiled potatoes and let them cool.

Mix with the egg, flour, and salt to form a soft dough.

Shape into small dumplings.

Cook in boiling salted water for 3–4 minutes, until they float. Drain and set aside.

Make the paprikash sauce

Heat butter in a large pan and sauté the onion until soft.

Remove from heat and stir in both paprikas.

Add the chicken broth and return to low heat.

Simmer for 10 minutes.

Finish the sauce

Mix the sour cream with the flour until smooth.

Stir into the sauce and cook gently for 3–5 minutes.

Add the shredded chicken and season with salt and pepper.

Serve

Place the potato dumplings in bowls.

Spoon the creamy chicken paprikash over them.

Sprinkle with a little paprika and fresh parsley.

Enjoy this c

omforting Hungarian classic! 🇭🇺🍲