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Aunt Sara's Chicken Paprikash

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“My Godmother makes the 'absolute best' chicken paprikash in the world. The reason....she adds veggies to the chicken while she's stewing it! The sour cream gravy actually tastes like something when you're eating it. It's not just onions, paprika and sour cream. Hope you like it, we sure do! We've enjoyed this recipe for 50 years!!! Comfort food at its best!!!! YYYUUUMMM!!!!!”
1hr 50mins
3 quarts

Ingredients Nutrition


  1. Lightly flour the chicken and brown in the oil.
  2. Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
  3. Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
  4. Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.
  5. Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
  6. Bring 4 quarts of water to a boil and make the dumpling dough.
  7. In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
  8. Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!

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