ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Quick & Easy Recipes

Hungarian Chicken Paprikash, a Simple Easy Comfort Food Recipe

Updated on May 20, 2011
My Hungarian father and Irish Mother
My Hungarian father and Irish Mother
My Beatutiful Daughter and Son years ago
My Beatutiful Daughter and Son years ago

My Children

It's winter time, and winter time in the Cagle house means Hungarian Chicken Paprikash. My husband and children can't get enough of this good stuff, and it's such a quick and easy recipe I can't help but oblige them by cooking it. Chicken Paprikash is one of my favorite comfort foods. I grew up in Lorain, Ohio, a little town west of Cleveland, that was filled with all sorts of fantastic European ethnic cooks. My father is Hungarian so Grandma naturally made the dish as did the little old women at St. Mary's Church who would make enormous kettles full of this deliciousness and sell it from the window of the church's kitchen every Saturday from October to April.

The basic recipe requires only a handful of ingredients but you can add your own special touch to it by throwing in a few extra spices. The cooking time is long-but it is oh so worth it in the end. In fact the best paprikash is paprikash that has been overnighted in the fridge.

Be warned though-You must include all of the ingredients and cook the meal in the proper way or it will morph into something less than the greatness you seek. I am speaking directly to my Irish mother when I say this: BEING LAZY AND COMBINING PRECOOKED STORE BOUGHT CHICKEN TO CANNED CREAM OF CHICKEN SOUP DOES NOT MAKE PAPRIKASH!!  I feel better now so let's just move on shall we?

Ok, I know it's a Turkey but I couldn't find a Chicken
Ok, I know it's a Turkey but I couldn't find a Chicken

Prelude to a Recipe

 Before we start I need to tell you three things:

  1. I use chicken thighs in my recipe because it makes a stronger broth. You can use any cut of the chicken you want to-even boneless chicken breasts. If you do use a white meat simply add more bouillon to your broth.
  2. Many people serve this dish with egg noodles and I've even seen it served with rice (umm, yuck).  That's OK but the dumplings really aren't hard to make and they make the recipe so much better.
  3. This is a comfort food so it is not free of calories. It is thick and rich and yummy and will put pounds on you if you eat it too often. For those of you who want to make a healthier version use chicken breasts and low fat or no fat sour cream.


You will need a stock pot for this recipe.

  • 3 tbs. butter
  • 1 chopped onion
  • 1lb of chicken thighs
  • chicken bouillon
  • enough water to cover the chicken in the stock pot.
  • 6 eggs
  • 2 cups of flour
  • 1 large container of sour cream
  • sweet paprika
  • salt and pepper to taste

Begin by sauteing your onion in the melted butter. When onion becomes transparent add the chicken thighs and water. Bring the mixture to a boil, then reduce heat to simmer until the chicken begins to fall off of the bone. Remove the chicken, discard the skin and bones, and place the chicken back into the boiler. Add your bouillon and more water so that the boiler is approximately 3/4 full. Bring to a boil again and reduce the heat. Add your sour cream and paprika and simmer.

Make your dumplings by mixing your eggs with 1 cup of flour. Your goal is to make a sticky-stiff batter (more stiff than sticky). Continue to add more flour until the batter is at your desired consistency (if it is too dry add another egg or some milk). I'd like to be able to give you exact measurements but I don't measure when I make this recipe. I've done it for so long it's second nature to me. Drop the dumpling batter into the hot broth with a teaspoon. The dumplings will expand while cooking so don't make them too big. Create a thickening agent by combining 1 tbs. of flour to 1/4 C cold water. Mix well and add to the paprikash. Increase the heat and simmer for at least 30 minutes.

That's All Folks

 Well that's the recipe, short and sweet. I neglected to say that the paprika is used to turn the sauce an orange/red color. Use as much or as little as you want, it really doesn't make a difference.  Oh, and one other thing-I left out my secret ingredient. I normally wouldn't tell anyone this but since we're such good friend and all I will share it with you.  Are you ready?  Ok, here it is: when you are mixing your sauce add just a pinch of love to it. It will make all the difference.


    0 of 8192 characters used
    Post Comment

    • profile image

      Kathy 5 years ago

      This is what I always asked my Mom for for my birthday dinner as a kid. My grandmother,Mom and I have made it for years, I hope my daughters will keep the tradition going!

    • applejuic3 profile image

      applejuic3 6 years ago from San Diego, CA

      i've never had hungarian food before but i have to say this looks quite delicious. been making a new meal every week, this is definitely going on the list.

    • mikicagle profile image

      mikicagle 6 years ago from Oklahoma

      I made this on Sunday-it was completely gone by Monday when I got home from work. My son asked me to make it again this week because the first batch was too small.

    • kirsten.cagle profile image

      kirsten.cagle 6 years ago from Middle America, Oklahoma

      So I tried my hand at this recipe a while back and I have to mention: MAKE SURE TO TEMPER YOUR SOUR CREAM! I didn't, and the base had a really wierd, kinda lumpy texture. It was still delicious though.

    • d.william profile image

      d.william 6 years ago from Somewhere in the south

      Good hub, as usual. I will give this recipe a try. Thanks. And i know what you mean about not measuring. I generally use a recipe one time, then alter it to make it mine. When i post one of my recipes on my hubpages, i make it, write down the measurements i use, then make sure it tastes OK, before posting it. (Not a suggestion - just a comment).

    • GusTheRedneck profile image

      Gustave Kilthau 6 years ago from USA

      Hi miki - Oh boy ! Now you are really talking my kind of chicken talk. I love getting high on a chicken thigh. Nice recipe and this article is bookmarked. Thanks.

      Gus :-)))