Chicken Paprikash with Dumplings and Rice
Experience the comforting flavors of Central Europe with this Chicken Paprikash with Dumplings and Rice recipe—a soul-warming dish bursting with rich paprika-infused sauce and tender chicken thighs. This hearty classic balances the smoky depth of sweet and smoked paprika with creamy sour cream, creating a velvety base that coats every bite. Fluffy homemade dumplings, hand-dropped into boiling water, add a rustic, pillowy texture, while perfectly steamed long-grain rice provides a light, starchy complement. Perfect for family dinners or cozy gatherings, this one-pot wonder offers an irresistible medley of flavors and textures that will quickly become a household favorite. Ready in just over an hour, this recipe is both approachable and deeply satisfying, showcasing the best of comfort cooking with a touch of traditional charm.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on preferred)
- 3 tablespoons Sweet paprika
- 1 tablespoon Smoked paprika
- 2 tablespoons All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 3 cups Chicken broth
- 1 cup Sour cream
- 1 large Egg (for dumplings)
- 2 tablespoons Whole milk (for dumplings)
- 1 cup All-purpose flour (for dumplings)
- 0.5 teaspoon Salt (for dumplings)
- 1 tablespoon Butter (for dumplings)
- 1 cup Long-grain rice
- 2 cups Water (for rice)
- 0.5 teaspoon Salt (for rice)
Instructions
Season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken thighs on both sides until golden, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sweet paprika, smoked paprika, and flour. Cook for 1 minute, stirring constantly to toast the spices.
Gradually pour in the chicken broth, stirring continuously to prevent lumps. Bring to a simmer.
Return the chicken thighs to the pot. Cover and simmer over medium-low heat for 30-35 minutes, or until the chicken is tender and cooked through.
While the chicken is cooking, prepare the dumplings. In a mixing bowl, beat the egg with the milk. Stir in the flour and 0.5 teaspoon salt until a thick batter forms.
Bring a pot of salted water to a gentle boil. Using a teaspoon, drop small dollops of the dumpling batter into the boiling water. Cook for 3-4 minutes, or until the dumplings float to the surface. Remove with a slotted spoon and toss with butter to prevent sticking.
For the rice, rinse the grains under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water and 0.5 teaspoon salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender.
Once the chicken is cooked, remove it from the pot. Stir the sour cream into the sauce until smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.
Return the chicken to the sauce. Serve the chicken paprikash hot, alongside the dumplings and rice.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 9346 mg | 406% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 28.8 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 646 mg | 50% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3147 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
