Chicken Paprikash - Hungarian Chicken Stew

The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: youtube.com/@sipandfeastpodcast

I am half British, and half Hungarian. It looks like you nailed it. I also think it's unfair to compare Chicken Paprkash to anything. Not that it's better or worse, it's different. Sometimes you want beef, sometimes you want chicken.

As a Hungarian follower, i have to say, that you made a really good job. In our household we don't use the wine and the baking powder (nor tomato as some of the comments say). I think, the wine doesn't matter, it can be a good addition, but the secret of the dumplings (called "nokedli" or "galuska") is that it doesn't need to be softer, just much much smaller, like a thumbnail. That is the hardest step of this recipe :) We have a tool for making the right size of it, it's called "nokedli szaggató" (you can translate it to something like "noodles chopper"), you can find pictures of it online. But as i said earlier, you made it almost perfectly, you can be proud of it :)

my mother is Romanian and has been making this dish her whole life. She does it exactly like you, but makes a spaetzle noodle instead. So the batter is much thinner and spaetzle much smaller. She then cooks the spaetzle in the sauce which will help thicken the sauce. This is my 10/10 dish! Glad you made this and keep up with your great content!

Perhaps the only cooking channel that talks about breaking the cream / milk and how to avoid it. Thank you. Others never touch on it.

Not Hungarian, but have made a lot of chicken paprikash. My "dumpling" recipe is more smaller spaetzle style. However, it seems to me that you have too many eggs and that may be making it tough. My recipe if you want to try is • 2 ½ cups all-purpose flour • 1 teaspoon salt • 2 eggs • ¾ cups water. The chicken does look amazing by the way

Hey, just wanted to say I've been feeding my family with your recipes for a couple years now. You have greatly expanded my repertoire in the kitchen and I really appreciate it! Love the unassuming down to earth way you approach cooking. Love your family and your recipes!

My mom is Hungarian and I can smell this dish just by looking at it. Basically perfect representation of what she always made for me

I've made Chicken Paprikash many times, but I never knew the step to prevent the sauce breaking. I always just let it go, but yours looks so beautiful with the extra care taken!

I’m half Hungarian and I’ve been trying to save as many of my family recipes as possible. What we do when finishing the paprikash is we make a sauce called a habarás. It’s similar to what you are doing tempering the sour cream but it’s done in another little saucepan and then pushed through a sieve. Basically it’s making a roux with flour and oil then toasting some paprika in the roux. After you would add some water to the mix and finally the sour cream. I always like to add more water to the sauce so it’s less clumpy and it can help if the paprikash doesn’t have enough liquid.

When I was a kid living at home, our neighbor was Hungarian and he introduced my family to chicken paprikash. As an older teenager, I asked him to teach me how to make it. He did not use wine or garlic, and definitely no tomato paste. He was very particular about the dumplings (by his standards, yours are WAY too big). His were more like German spätzle. I've made it a handful of times over the years and, after watching your video, I think it's time to make it again!

I made this recipe last week. Thank you James and Tara. It was excellent. I only used 1 onion. Two were too many for us. I didn’t receive the ‘Hot’ paprika in time so I made it without. Can’t wait to make it with all 3 paprikas. Didn’t make the dumplings. Served with rice. Very good in deed. Issaquah, WA 🇺🇸

My grandmother of German heritage made dumplings similar to what you made. We called them knuedels. They are toothsome and are supposed to be like that and do not have baking powder in them. We dip the spoon into hot water and then into the dough back to the boiling water and there is no sticking. As well, once they are boiled, they are fried in butter. My husband loves these toothsome dumplings. I will be trying the paprikash recipe in the future. The flour sour cream tempering is a great tip. Thanks,

One of my favorites! Years ago, a friend of mine had his mother from Hungary visiting the USA, and she made paprikash for us; American style. Meat (dark & white) was cut up, potato gnocchi's, and she fried bacon and then used the bacon grease to saute the onions. OMG! It was soooo good!

I'm not gonna lie, there are no bad dumplins. Puffy, dense, firm, light, eggy, etc. they are all amazing.

Hungarian here 👋 really loved the video and I'm happy you sticked to the authentic recipe, well done 🫶 we usually make the dumplings smaller, i think this way the texture is less hard

This is actually quite close to how my family is making it. The only strange thing is the white wine - never used it - it might be that some fancy restaurant chef adds it, but in Hungary we rarely use white wine is sauces. Remember, this is the typical Grandma's dish, which means your grandpa would never let her waste the precious wine :P. Oil is fine, but when we are feeling fancy, we start with some smoked "szalonna" - which is basically lard. I also like to add tomato and sweet pepper (but not the bell pepper), which is again a usual base for a lot of Hungarian dishes. About dumplings: yours were waaaay too big, that is probably why they become hard without the baking soda. Ours are usually about fingernail-size (so about half-1/3 of a teaspoon), or a bit larger, and cook literally in seconds.

My grandma made similar "dumplings" she called chokers. They are a little harder than dumplings. We used to eat them with butter and fried onions. Her recipe was 1 cup flour to 1 egg a dash of onion powder and a spoonful of water. Mix. She let it rest for about 20 minutes before boiling in water or chicken broth. Definitely one of my favorite nostalgic food memories!!!

Definitely make this next time with smaller dumplings aka nokeli (similar to spaetzle) sans baking soda and you won't have the toughness problem. Great job, Jim!

I'm sure I'd put those dumplings into the sause for five mins or so before adding the chicken back in. Mind you, in the north of England where I grew up, the dumplings were always cooked in the sauce and not in water seperately. Must try this dish, it's got me drooling.