Chicken Paprikash And Dumplings Recipe

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Chicken Paprikash And Dumplings
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Ingredients
13
Count
Nutrition
1728
Calories
Total time
70
Minutes
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Ingredients:

  • 1 stick of butter
  • 1 tbsp. paprika
  • 48 oz. can chicken broth
  • 1 cup of sour cream
  • 2 tbsp. flour
  • salt and pepper to taste
  • 6 large eggs
  • 1 cup milk
  • 2 tsp. salt
  • 4 cups of flour with 1-1/2 tsp. baking soda

Directions:

  1. I don't have an exact recipe.
  2. Use about 6-7 chicken parts depending on what you like. I use
  3. Breasts and hips. My mother-in-law used a whole chicken cut up.
  4. Over medium heat, melt a stick of butter in a heavy pot like a Dutch
  5. Oven.
  6. Add a chopped onion and 1-1/2 Tbsp. paprika and cook until onion is soft.
  7. Salt and pepper to taste.
  8. Brown all the chicken, then add a 48 oz can of chicken broth.
  9. Add more broth if you need to, to cover the chicken.
  10. Simmer for about an hour or until chicken is cooked completely. Remove chicken with a slotted spoon.
  11. In a small bowl, mix 1 cup of sour cream with 2 Tbsp. flour with a whisk.
  12. Mix in a small amount of the broth. (About a ladle-ful.)
  13. Return to pot and simmer until thickened.
  14. If it isn't thick enough, add more sour cream and flour.
  15. Do not let this boil as it might curdle. When it is to your liking, add the chicken and dumplings.
  16. You can make this the day before and just heat it up the following day.
  17. The dumplings:
  18. 6 large eggs
  19. 1 cup milk
  20. 2 tsp salt.
  21. Beat with a mixer.
  22. Add 4 cups of flour with 1-1/2 tsp. baking soda gradually and beat until smooth.
  23. It will be very sticky.
  24. Add the last cup of flour gradually and stop when the batter is thick and sticky but not firm.
  25. You should be able to pour it onto a plate.
  26. Have a large pot of water boiling.
  27. Hold the plate with about half the batter on it, and using a soup spoon, cut small amounts of batter (about 1 tsp.) off the edge of the plate into the water.
  28. The dumplings will get very puffy in the water, but will shrink a bit when they cool.
  29. When the water comes back to boil, cook, stirring gently for about 5 minutes.
  30. Drain.
  31. Repeat with the rest of the batter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1728.09 Kcal (7235 kJ)
Calories from fat 810.54 Kcal
% Daily Value*
Total Fat 90.06g 139%
Cholesterol 511.03mg 170%
Sodium 4403.18mg 183%
Potassium 1159.19mg 25%
Total Carbs 112.84g 38%
Sugars 3.16g 13%
Dietary Fiber 12.28g 49%
Protein 110.95g 222%
Vitamin C 7.4mg 12%
Vitamin A 0.2mg 7%
Iron 11.8mg 65%
Calcium 500.3mg 50%
Amount Per 100 g
Calories 233.55 Kcal (978 kJ)
Calories from fat 109.54 Kcal
% Daily Value*
Total Fat 12.17g 139%
Cholesterol 69.06mg 170%
Sodium 595.08mg 183%
Potassium 156.66mg 25%
Total Carbs 15.25g 38%
Sugars 0.43g 13%
Dietary Fiber 1.66g 49%
Protein 14.99g 222%
Vitamin C 1mg 12%
Iron 1.6mg 65%
Calcium 67.6mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.3
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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