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Chicken Paprikash with Smoked Paprika and Dumplings
80% authentic · Hungarian-American
A flavorful variation incorporating smoked paprika for depth and served with simple, rustic flour dumplings, offering a slightly different texture and taste profile.
Ingredients
- Chicken thighs, boneless, skinless, cut into chunks1.5 lbs
- Onions, chopped2 medium
- Sweet Hungarian paprika2 tablespoons
- Smoked paprika1 tablespoon
- All-purpose flour2 tablespoons
- Chicken broth2 cups
- Heavy cream1/2 cup
- Butter2 tablespoons
- Saltto taste
- Black pepperto taste
- Flour dumplings (for serving)1 batch
Steps
- 1
Season chicken chunks with salt and pepper.
- 2
Melt butter in a Dutch oven over medium-high heat. Brown chicken chunks on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened and lightly golden, about 6-8 minutes.
- 4
Stir in the sweet and smoked paprika, and flour. Cook for 1 minute, stirring constantly.
- 5
Gradually whisk in the chicken broth until smooth. Bring to a simmer.
- 6
Return chicken to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is tender.
- 7
Stir in the heavy cream. Heat gently for 5 minutes until sauce is thickened and heated through, but do not boil.
- 8
Adjust seasoning with salt and pepper.
- 9
Prepare and cook flour dumplings according to your preferred method.
- 10
Serve chicken paprikash hot over the cooked dumplings, garnished with fresh dill.
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