Authentic Hungarian Chicken Paprikash with Dumplings (Csirkepaprikás) in 45 Minutes

1) 200 g/7 oz of yellow onion
2) 2 tbsp of sunflower oil
3) 3 tbsp of paprika (sweet, spicy, smoked, or a combination of them)
4) 6 whole chicken leg quarters (about 1.5 kg/50 oz) or separated into thigh and drumstick, on your choice
5) salt and black peppercorn to taste
6) 1-2 dried bay leaves
7) 600 g/21 oz of all-purpose flour
8) 5 eggs
9) a bundle of greenery (parsley, coriander, dill)

1) peel onions off, then wedge them finely
2) put oil into a high pot and wait to warm up
3) place onion wedges into the pot and fry it over a medium temperature
4) season onion with salt to taste and wait until it’s slightly brown
5) add paprika to the pot and fry ingredients for 30 seconds while stirring continuously
6) pour about 200 ml/7 fl oz of water into the pot to stop frying and reduce the temperature
7) place chicken into the pot
8) season food with salt, black peppercorn, and bay leaves to taste
9) pour water just to cover chicken leg quarters a bit (DO NOT POUR EXCESSIVE WATER!)
10) boil chicken legs over low temperature until soft (about 25-30 minutes)
11) meanwhile, place water into a high pot, add some salt, and wait to boil
12) place flour into a bowl, break eggs inside, add about 200 ml/7 fl oz of cold water (less or more, depending on the flour), and mix thoroughly ingredients by hand until smooth and elastic
13) break small dough pieces with a teaspoon and place them into the boiling water
14) wait until flour dumplings rise to the surface, this is the sign they are soft and ready for serving
15) place dumplings into a sieve to drain the water
16) when serving the food, place some flour dumplings on a deep plate, add over them 1-2 ladles of broth and a chicken leg quarter, and, finally, sprinkle some chopped greenery (optional)

➡️ Paprikash is a Hungarian dish that uses lots of paprika, one of the world’s most flavorful spices. The exact recipe depends on the region: in Hungarian paprikash, the meat is marinated in paprika and then stewed with the other ingredients. In Transylvanian paprikash, the meat is instead braised with the other ingredients; this method produces a thick, hearty stew with a deep red color, which has inspired countless modern recipes.

➡️ You can cook paprikash with any kind of meat, although the most traditional version is made with chicken. Paprikash is typically served over dumplings and is a great one-pot meal. The vegetables can be whatever is in season, but traditionally include just potatoes and onions, and sometimes carrots and celery.

➡️ Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikas preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine.

➡️ Chicken paprikash is traditionally served with “dumpling-like boiled egg noodles” (nokedli), a noodle similar to the German spätzle. Other side dishes that it may be served with include tagliatelle (boiled ribbon noodles), rice, or millet.

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