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Chicken Paprikash

Chicken Paprikash



  • 2 whole fryer chickens, cut up
  • 1 medium onion, diced
  • Sweet Hungarian paprika
  • Vegetable oil
  • 8 to 12 ounces sour cream
  • 2 cans chicken broth

Spaetzle (Sinkers)

  • 3 to 4 cups all-purpose flour
  • 6 to 8 eggs
  • Pinch of salt
  • Water, if necessary


  1. Chicken: Sauté onion in about 1/3 cup vegetable oil in a large skillet over medium heat. Add 1/3 cup of paprika, being careful not to let it burn.
  2. Place chicken in skillet to fry, dusting one side again with paprika. Brown about 6 to 8 minutes, turning occasionally. Take chicken out and place in roasting pan.
  3. Add chicken broth until it covers chicken. Cover the pan and bake at 375 degrees F for about 2 hours or until the chicken is tender.
  4. Remove chicken from roaster. Cover and set aside. Put roaster on top of stove and bring remaining contents to a slow boil.
  5. Gravy: Mix sour cream into some of the hot broth from roaster, whisking until smooth. Add back into roaster with boiling broth.
  6. Pre-mix flour, water and salt. Whisk until smooth. Gravy should have a nice salmon color. Add more paprika if desired.
  7. Spaetzle: Mix ingredients in a bowl. Dust hands and mix with flour. Knead into a ball. Flatten to about 1/8 inch thick.
  8. Boil chicken broth in a pot. Keeping a spoon wet, section off pieces of spaetzle dough. Cook in the broth for about 3 to 6 minutes.
  9. Place chicken and spaetzle on a plate and cover with gravy.

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