Hungarian chicken paprikash with galuska dumplings

Hungarian chicken paprikash with galuska dumplings
  • Serves icon Serves 4
  • Time icon Hands on time 30 mins, total time 2 hours

Donal Skehan’s chicken stew recipe, from his book Eat. Live. Go: Fresh Food Fast, is an everyday dish in Hungary. The recipe is inspired by his Hungarian friend Zsofi Mautner.


  • 75ml sunflower oil
  • 4 large onions, roughly sliced
  • 3 tbsp best-quality Hungarian sweet paprika
  • 8 skin-on chicken thighs
  • 1 green pepper, sliced lengthways
  • 1 tomato
  • 1 tbsp cornflour
  • 200ml soured cream
  • Sea salt and freshly ground black pepper

For the dumplings:

  • 300g plain flour
  • Pinch of salt
  • 2 large free-range eggs


  1. Heat the oil in a large pan over a medium heat. Add the chicken thighs and cook until browned. Remove the chicken from the pan then add the sliced onions and cook for 6 minutes until translucent, stirring occasionally. Now comes a secret step: remove the pan from the heat and add the paprika. This is very important – if you add the paprika over the heat, it may burn and acquire a bitter taste. return to the heat, add the chicken thighs and stir so that the spicy onion mix covers the meat evenly.
  2. Pour in about 500ml water, making sure the liquid doesn’t completely cover the meat. add the sliced green pepper, the whole tomato (which will be removed at the end) and season with salt and pepper.
  3. Cover and simmer over a very low heat for about 1½ hours. Remove the chicken and whole tomato from the pan and set aside on a plate. depending on the thickness of the sauce, cook for 10 minutes, uncovered, to reduce the liquid slightly.
  4. Whisk together the corn flour and the soured cream and mix this into the sauce. Slowly bring to a low simmer and cook for 5 minutes until you are left with a spicy, thick sauce. Return the chicken to the pan and toss to coat in the sauce. (You can prepare the dish in advance up to this point – it tastes even better when reheated the following day.)
  5. To make the dumplings, tip the flour into a mixing bowl with a pinch of salt and make a well in the centre. Add the eggs and 100ml lukewarm water. Beat together, being careful not to over mix, until a rough dough forms. Using a teaspoon, form until 20 small rough dumplings. Cook these in a large pan of salted water for 4-5 minutes, until tender. Serve with the chicken and toss gently to coat in the sauce.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

March seasonal recipes

Leek and pea dumpling curry

This vegetarian curry served with a dollop of natural yogurt and a sprinkle of coriander...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Vegetable gyoza dumpling stir-fry

Meet your new weekday staple: frozen Japanese gyoza dumplings. Cooked straight from the freezer, they...

Save recipe icon Save recipe icon Save recipe

Irish recipes

Beef stew with dumplings

A pressure cooker makes light work of this rich hearty beef stew with dumplings –...

Save recipe icon Save recipe icon Save recipe

Chicken casserole recipes

Healthier chicken casserole with tarragon dumplings

The tarragon dumplings which top this easy chicken casserole are made with yogurt, instead of...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!


Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine