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Chicken Paprikash with Halusky

February 11, 2010

Chicken Paprikash with Halusky, garnished with parsley

On a cold, blustery winter night like we’ve had all week here in the DC area, I like to make Chicken Paprikash served with Halusky, Slovak potato dumplings, for the ultimate Slovak comfort food. A delicious, quick and easy dinner meal to prepare during the week, Pauline used to make this for her family all the time on the farm. As a kid I loved to smell it cooking on the stove, and even more, I loved to eat it.

The dish tasted extraordinary on the farm, I am sure, when it was made with my Grandpa Jerry’s own paprika, grown, ground and dried by him on the farm. But’s that’s a whole other story for another blog post…

Paprikash Ingredients:

  • 2 Onions, chopped
  • 3-4 Tbsp Hungarian Paprika (it’s sweeter)
  • Salt and Pepper
  • 1 Chicken, cut up (I use chicken thighs)
  • 1 cup Chicken broth
  • 1/2 cup or so  Sour Cream (I use fat free)

Paprikash Steps:

  1. Saute the onions until golden brown in 1 tbsp olive oil
  2. Sprinkle in the paprika, salt and pepper, stirring until well blended
  3. Place chicken pieces on top of onions (I brown my chicken pieces first, coated with flour and paprika)
  4. Pour chicken broth over chicken and onions
  5. Cook with lid on, simmering until chicken is done, about 10-15 min
  6. Stir in sour cream right a minute or two before serving
  7. Serve with desired starch, and a light cucumber salad and you have a complete meal

I garnished the dish with fresh, chopped parsley.  A real Slovak eats this with Halusky, potato dumplings (I loved Grandma’s Halusky). Less interesting, you can also eat it with rice, noodles or dumplings such as German spaetzle.

Halusky Ingredients

  • 2-3 Potatoes
  • 1 cup Flour or so
  • Salt
  • 1 Egg

Halusky Steps:

  1. Peel the potatoes and shred them finely.
  2. Mix in the egg and flour and make a dough that is firm and not to watery. You may use more or less flour or add a little bit of water if it is too tough.
  3. Add a tsp of salt.
  4. Boil water with 2 tbsp of salt.
  5. With a knife, cut off small pieces of dough and quickly drop them into a pot of boiling water. Be sure the water is always boiling.
  6. When the Halusky are done, they will float on top of the water
  7. Skim them out with a strainer.

If you are going to eat the Halusky on its own, you can follow these next steps. Otherwise, the Halusky prepared up until this point is ready to be served with the Paprikash. Just sprinkle it with some salt and pepper and dig in.

  1. Slovak Halusky can be mixed with sheep’s cheese called Bryndza.
  2. If you can’t find this cheese, mix 1/2 c Feta cheese with 1/2 c sour cream
  3. Place the cheese and sour cream in a pot and heat it up
  4. When it starts to boil, remove it from the heat.
  5. Cut up little pieces of bacon and fry them.
  6. Serve Halusky with the cheese sauce on top and sprinkle with the bacon pieces.
7 Comments leave one →
  1. February 12, 2010 2:52 am

    Hi Tonya, just wanted to share a link to a chicken paprikash and halusky recipe on my site, for those who like to see these recipes step-by-step.
    Chicken paprikash:

    Halusky are the best. Although “bryndzove halusky” are the most traditional Slovak dish, I like halusky even better topped with sauerkraut. To do this, you simply brown sauerkraut in a frying pan with few pieces of bacon until golden and then top halusky with it. It’s delicious!

  2. anna permalink
    February 12, 2010 5:54 am

    paprikash is a traditional Hungarian dish.

  3. dg240 permalink
    March 8, 2010 7:58 pm

    To anna – true, but made differently in Slovakia.

  4. November 1, 2011 2:39 pm

    love slavonic food, i ate paprikash once with excellent haluski and miss it since 😉

  5. Shannon permalink
    November 14, 2014 5:12 pm

    How many pounds of chicken? If I were to just use boneless skinless thighs? About 5 lbs like a regular chicken or is that too much?


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