Chicken Paprikash With Dumplings And Rice Recipe

Name: Chicken Paprikash With Dumplings And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone in chicken breasts; 1 large yellow onion, diced; 16 ounces sliced mushrooms (canned or fresh); 3 tablespoons Hungarian paprika; 2 teaspoons garlic powder; 2 teaspoons ground black pepper; 1 teaspoon kosher salt; 1 (14 ounce) can chicken broth; 1 (10 3/4 ounce) can cream of mushroom soup; 1 (10 3/4 ounce) can cream of chicken soup; 1 cup water; 1 cup milk; 8 ounces sour cream; Dumplings; 1 1/2 cups all-purpose flour; 2 large eggs; 1/2 cup water; 1/4 teaspoon baking powder, heaping; 1 teaspoon salt; 1 teaspoon garlic powder; 2 tablespoons cold butter or 2 tablespoons margarine, diced; Rice; 2 cups long grain white rice; 3 3/4 cups water; 3 teaspoons salt; 2 tablespoons canola oil

Servings: persons

4 bone in chicken breasts
1 large yellow onion, diced
16 ounces sliced mushrooms (canned or fresh)
3 tablespoons Hungarian paprika
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon kosher salt
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 cup water
1 cup milk
8 ounces sour cream
Dumplings
1 1/2 cups all-purpose flour
2 large eggs
1/2 cup water
1/4 teaspoon baking powder, heaping
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons cold butter or 2 tablespoons margarine, diced
Rice
2 cups long grain white rice
3 3/4 cups water
3 teaspoons salt
2 tablespoons canola oil

1
Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
2
Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
3
Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
4
Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally.
5
Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
6
Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover.
7
Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
8
To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
9
Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more.
10
Enjoy!

1158

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 bone in chicken breasts, 1 large yellow onion, diced, 16 ounces sliced mushrooms (canned or fresh), 3 tablespoons Hungarian paprika, and more.

Yes, Chicken Paprikash With Dumplings And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Paprikash With Dumplings And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions