Romanian Chicken Paprikash (Papricaș de pui)
Papricaș de pui Say it: pah-pree-KASH deh pwee
Papricaș de pui is Romania’s comforting chicken paprikash, a slow-braised stew from Transylvania and Banat. Chicken pieces are browned, then simmered with plenty of sweet onion and paprika until the meat is tender and the sauce is deep red and fragrant. A spoonful of sour cream stirred in at the end makes it silky and mild, balancing the paprika’s warmth. It is everyday home cooking, served with soft dumplings that soak up the sauce, and often with pickles on the side.
Romanian Chicken Paprikash (Papricaș de pui)
Papricaș de pui
Pronounced pah-pree-KASH deh pwee
- Serves
- 4
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken paprikash
For the dumplings
Method
Pat the chicken pieces dry and season all over with the salt and pepper. Heat the oil or lard in a wide heavy pot over medium-high heat. Brown the chicken in batches, skin side down first, for 5–6 minutes per side, until deep golden; transfer to a plate.
Lower the heat to medium. Add the onions to the fat left in the pot and cook, stirring and scraping up the browned bits, for 7–8 minutes, until soft, translucent and just beginning to turn golden.
Remove the pot from the heat. Stir in the garlic and paprika, then return to low heat and cook for 1 minute, until fragrant but not darkened; paprika scorches easily.
Return the chicken and any juices to the pot, add the stock or water, and bring to a gentle simmer. Cover and cook over low heat for 30–35 minutes, until the chicken is tender and cooked through, with clear juices at the bone.
While the chicken simmers, make the dumplings: whisk the flour and salt in a bowl. Beat the eggs with the water, pour into the flour and mix to a soft, sticky dough; rest for 10 minutes.
Bring a large pot of salted water to a gentle simmer. Drop the dough by teaspoonfuls into the water. Cook for 2–3 minutes, until the dumplings float, then simmer for 1 minute more; lift out with a slotted spoon and keep warm.
When the chicken is tender, whisk the sour cream with the 1 tbsp flour in a small bowl. Stir in a ladleful of hot cooking liquid to temper it, then stir the mixture into the pot off the heat.
Warm the stew gently over low heat for 3–5 minutes, stirring, until the sauce thickens slightly and turns creamy; do not let it boil. Taste and adjust salt and pepper, then scatter with parsley.
Serve the chicken and sauce with the warm dumplings, spooning extra sauce over the top.
Regional variants
In Romania, papricaș is also made with pork, veal or rabbit, and it may be served with polenta or mashed potatoes instead of dumplings. Some cooks add a chopped tomato or green pepper with the paprika for a lighter sauce.
Cook's notes
- Use sweet paprika from a fresh jar; paprika loses aroma quickly, and stale paprika can taste dusty.
- Keep the stew at a bare simmer after adding sour cream; boiling can make it grainy.
- If the sauce is too thin, simmer it uncovered for a few minutes before adding the sour cream.
Serve with
Warm dumplings, pickled cucumbers or a sharp cabbage salad; a dry white wine or water.
Make ahead and storage
Cool, cover and refrigerate the stew for up to 2 days; reheat gently with a splash of stock, without boiling. Cook the dumplings fresh.
