Chicken Goulash with Biscuit Dumplings

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This dish was HOT. Super spicy. I was so excited to get my hands on both sweet and hot Hungarian paprika- and then even more excited to find a dish (Food & Wine Magazine’s “Best One-Pot Dish” no less) that incorporated hot paprika. Well, I don’t know if my paprika was just too fresh…

I am a fan of spicy food, but my family had to slather this spicy gravy with sour cream in order to eat it. :/ A lot of water was consumed as well. :/ I thought that the sour cream in both the sauce and the biscuits would temper the heat- or by eating each bite along with part of a fabulously moist and tender biscuit would be enough…

BUT- after saying all of that- this dish was so wonderful it definitely deserves to be made again. Smell- AMAZING. Biscuits- AMAZING. I would modify the recipe by using 1 tablespoon of hot Hungarian paprika along with 1 tablespoon of sweet paprika next time. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Grace Parisi.

Yield: Serves 4 to 6

  • 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces (I used 10 thighs)
  • coarse salt
  • freshly ground black pepper
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 5 T cold unsalted butter, cut into tablespoons
  • 2 T extra-virgin olive oil
  • 2 tsp baking powder
  • 2 1/2 cups chicken stock
  • 1 cup sour cream (I used light)
  • 1 large yellow or white onion, finely chopped
  • 1 red bell pepper, finely diced
  • 4 garlic cloves, minced
  • 2 T hot Hungarian paprika (I would substitute 1 T sweet for half of the hot next time)
  • 3/4 tsp caraway seeds
  • 1/2 tsp dry thyme or 1 tsp fresh thyme leaves
  1. Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour.
  2. In a deep ovenproof skillet (I used enameled cast iron), melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
  3. Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal.
  4. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
  5. Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes.
  6. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme and bring to a boil.
  7. Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. If biscuits are not golden, turn on the broiler and broil for about 2 minutes, until the biscuits are golden. (I omitted this step.)
  8. Serve the goulash in bowls, spooning the biscuits on top.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

16 responses to “Chicken Goulash with Biscuit Dumplings

  1. It sure looks good and sounds good! I love spicy food. I wasn’t aware of hot paprika. Do you know if it is the same as smoky paprika?

    • It’s not the same… the types of paprika I’ve accumulated in my spice cabinet is quite impressive! 🙂 The HOT paprika was really HOT! I was happy to track it down- but I do think that this dish would be wonderful with any paprika! 🙂

  2. It’s VERY rare that dish is spicy enough for me. I guess my stomach can just take it…for now lol This dish looks SO good Josette. The fact that it’s super hot just makes it all the more appealing to me. Great job 🙂

  3. I’ve never understood the difference between regular, smoked and Hungarian paprika.. But then again I’ve never had Hungarian paprika lol. Recipe looks great, will definitely give it a try

    • The HOT Hungarian paprika was SO HOT. I would be so happy if you tried it & let me know! I would decrease the heat next time for my family… I do love spicy food myself though! 🙂

      • I’m accustomed to spicy food but my palate tends to forget that and I over-spice a dish because I think I can take it lol. I’ll keep your warning in mind hehehe

  4. This looks absolutely delicious! My favourite type of meal! Jennie xx

  5. I’ve made something very similar recently – just haven’t managed to write it all up! Loving the spiciness of your version 🙂

  6. This looks absolutely delicious, Josette! Your post makes me wanna try Hungarian Paprika! Just curious 😀

  7. Yes Lord come to mama! This looks so delicious

  8. Pingback: 33 Hearty Healthy Goulash Recipes To Warm You Up

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