Slovak Chicken Paprikash with Dumplings
A comforting and flavorful Slovak chicken paprikash, featuring tender chicken simmered in a rich, paprika-infused sauce, traditionally served with fluffy, homemade spaetzle-like dumplings (halušky). This dish is a staple in Slovak cuisine, known for its vibrant color and satisfying taste.
🧂 Ingredients
- 1 kg Chicken thighs, bone-in, skin-on
- 2 tbsp Vegetable oil
- 2 Large onions, finely chopped
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika (optional)
- 2 tbsp All-purpose flour
- 500 ml Chicken broth
- 200 g Sour cream
- to taste Salt
- to taste Black pepper
- For the Dumplings (Halušky):
- 200 g All-purpose flour
- 2 Eggs
- 50-75 ml Water
- 1/2 tsp Salt
👨🍳 Instructions
- 1
Pat the chicken thighs dry and season generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
💡 Tip: Browning the chicken well adds depth of flavor to the final dish. - 2
Add the chopped onions to the same pot and cook over medium heat until softened and lightly golden, about 5-7 minutes. Stir in the sweet paprika and hot paprika (if using), and cook for 1 minute until fragrant.
💡 Tip: Be careful not to burn the paprika, as it can become bitter. - 3
Sprinkle the flour over the onions and paprika, stirring constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps form.
💡 Tip: Gradually adding the broth helps create a smooth sauce. - 4
Return the browned chicken thighs to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender and cooked through.
💡 Tip: Simmering gently ensures the chicken stays moist and tender. - 5
While the chicken is cooking, prepare the dumplings. In a bowl, whisk together the flour, eggs, and salt. Gradually add water until a thick, but pourable batter forms. It should be similar to a thick pancake batter.
💡 Tip: The consistency of the batter is key for good halušky. Adjust water as needed. - 6
Bring a large pot of salted water to a rolling boil. Hold a colander with small holes over the boiling water and pour the batter into it. Use a spatula to push the batter through the holes, creating small dumplings that fall into the water. Cook for 2-3 minutes until they float to the surface. Drain.
💡 Tip: Alternatively, use a specialized halušky maker or a grater with large holes. - 7
Once the chicken is tender, stir the sour cream into the paprikash. Heat gently, but do not boil, to prevent the sour cream from curdling. Taste and adjust seasoning with salt and pepper.
💡 Tip: Warming the sour cream slightly before adding can help prevent curdling. - 8
Serve the chicken paprikash hot, spooned over the cooked dumplings. Garnish with fresh parsley if desired.
💡 Tip: This dish is often served with a side of pickled cucumbers or a simple green salad.
💡 Pro Tips
- ✓For a richer flavor, you can use chicken broth made from chicken bones.
- ✓If you prefer a thicker sauce, you can let the paprikash simmer uncovered for the last 10-15 minutes of cooking.
- ✓Leftover paprikash can be stored in an airtight container in the refrigerator for up to 3 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of tomato paste along with the paprika for a deeper color and flavor.
- For a spicier kick, increase the amount of hot paprika or add a pinch of cayenne pepper.
- Serve with a side of bread instead of dumplings.