Home > Main Entrees - Chicken recipes > Recipe Recommendation: Chicken Paprikash with Dumplings

Recipe Recommendation: Chicken Paprikash with Dumplings

September 17, 2011 Leave a comment Go to comments

I found this version online at AllRecipes.com today and decided to try it out, with some revisions. Namely, I completely forgot to buy an onion when my husband and I were at the grocery store buying the ingredients. He wasn’t overly sad with the exclusion of onion because he’s not really big on it. Also, I used drumsticks and thighs for this version. I think they tend to keep the flavor better than breasts when cooking Paprikash.

When it comes to paprika, I’ll add it to anything. Tuna, chicken salad, eggs (they wouldn’t be deviled without it in my opinion), it all works with paprika. I think it’s an addiction by this point, I may need treatment. Well, after eating this dish anyway… I’ll think about it.

Note about the dumplings: Don’t overcook them. 10 minutes in rapidly boiling water, and make sure they don’t stick to the bottom of the pot.

Dumpling Ingredients

  • 3 eggs, beaten
  • 1/2 cup water
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons salt

Chicken Paprikash Ingredients

  • 1/4 cup butter
  • 1 1/2 pounds bone-in chicken pieces, with skin (I used thighs and drumsticks)
  • 1 1/2 cups water
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream

Directions (modified)

  1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
  2. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Cook an additional 5 to 8 minutes. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
  3. Stir 2 tablespoons of flour into sour cream; then slowly stir it into the sauce. Bring the mixture to a boil, stirring constantly, and cook until thickened.
  4. To serve, add dumplings to the sauce, then spoon onto dinner plates adding a piece of chicken.

 

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