Recipes Ingredients Meat & Poultry Chicken Chicken Paprikash 2.0 (5) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 This recipe is a mild take on the traditional Hungarian dish. Traditional Chicken Paprikash is spicy, so feel free to add more or less spice, to taste. Ingredients ¼ cup vegetable oil, plus 1 tablespoon 1 large onion, finely chopped 1 clove garlic, finely chopped 1 ½ teaspoons sweet Hungarian paprika 2 whole chickens (3 to 4 pounds each), quartered 1 teaspoon coarse salt Hot Hungarian paprika 1 medium tomato, peeled, seeded, and cut into ½-inch pieces 2 green bell peppers, cored, seeded, and diced Egg Dumplings 1 yellow bell pepper, cored, seeded, and diced 1 cup sour cream Directions In a Dutch oven, heat the 1/4 cup vegetable oil over medium heat. Add the onions, and saute until golden brown, about 4 minutes. Remove from heat. Stir in garlic, sweet paprika, and 2 cups water. Add chicken, and season with salt and hot paprika. Cover, and cook over low heat for 20 minutes. Add tomato, and simmer until the chicken is tender and cooked through, about 20 minutes. Remove chicken; set aside. Return Dutch oven to stove, and add green peppers. Simmer for 20 minutes. When the chicken is cool enough to handle, remove skin, and discard. Cut meat from bones, keeping breasts and thighs intact. Return bones to Dutch oven with sauce, and bring to a boil. Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat. Add yellow pepper, saute for 3 minutes. Divide dumplings between 4 plates. Add chicken pieces. Remove bones from sauce, and pour over the chicken. Garnish each plate with a sprinkling of yellow pepper, and a dollop of sour cream. Serve immediately. Rate it Print