Instructions
1. Prepare the Chicken Paprikash
- Heat oil or lard in a large skillet or Dutch oven over medium heat.
- Add onions and sauté until translucent.
- Add garlic and cook for 30 seconds.
- Remove the pan from heat and stir in paprika (prevents burning).
- Return pan to heat and add chicken pieces. Brown slightly on all sides.
- Add chicken broth, bell pepper, and tomatoes (if using). Season with salt and pepper.
- Cover and simmer for 30–40 minutes until chicken is cooked through and tender.
2. Make the Dumplings
- In a mixing bowl, combine flour, eggs, water, salt, and oil. Mix until smooth; the batter should be thick but pourable.
- Bring a large pot of salted water to a boil.
- Using a spaetzle maker or a large-holed colander, press batter into boiling water.
- Cook dumplings until they float to the surface (about 2–3 minutes). Remove with a slotted spoon and set aside.
3. Finish the Paprikash
- Once chicken is cooked, reduce heat to low.
- Stir sour cream into a small bowl and mix with a few tablespoons of the hot sauce to temper it.
- Slowly stir the sour cream mixture into the chicken. Do not boil after adding sour cream to prevent curdling.
- If you want a thicker sauce, mix 1 tablespoon flour with a little water and stir in slowly.
4. Serve
- Serve chicken with sauce over the dumplings.
- Garnish with a sprinkle of paprika or fresh parsley.
This is a comfort food classic—creamy, flavorful, and perfect for a family meal.
If you want, I can also give you a quick 20-minute version with simplified dumplings that tastes almost the same but is faster to prepare.
Do you want me to do that?