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Chicken Paprikash

chicken paprikash

Chicken Paprikash is a dish of Hungarian origin and one of the most famous Hungarian stews. Chicken Paprikash was my father-in-law's favorite meal yet his favorite food was potatoes. So sometimes, my mother-in-law would add potatoes to the pot as well, to make for a very starchy and scrumptious treat. This recipe is to honor my father-in-law's memory by celebrating with food.

  • Duration
  • Cook Time
  • Prep Time
  • 5+Servings



  • 4 whole chicken legs, split into legs and thighs
  • Kosher salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 2 medium Spanish onions, thinly sliced
  • 6 garlic cloves, minced
  • 3 tablespoons paprika (I like to mix sweet and hot)
  • 3 tablespoons all-purpose flour
  • 1½ cup chicken broth


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ cup water, beer, or chicken broth
  • 2 eggs
  • 2 teaspoons kosher salt
  • 2 tablespoons extra virgin olive oil, or schmaltz
  • Garnish: chopped parsley



1. Preheat oven to 350°F.

2. Season chicken with salt and pepper. Heat ⅛ inch of evoo over medium heat in a large sauté pan or Dutch oven. Brown chicken pieces on all sides. Add onion, garlic, paprika, flour, and broth. Cover and braise in preheated oven for 45 minutes.


1. Bring a medium pot of water to a boil.

2. In a mixing bowl, mix flour, baking powder, water, eggs, salt, and evoo with a fork to create a smooth and thick dough.

3. Drop spoonfuls of dough into boiling water. Cover, decrease heat to a simmer and allow to cook for 20 minutes until floating and fluffy.

4. Spoon dumplings into serving bowls or plates and top with chicken. Garnish with chopped parsley.

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