Chicken Paprikash And Dumplings |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This dish is usually considered Hungarian but it is enjoyed in Poland as well. I love to serve this dish with egg noodles, or Spaetzle and boiled cabbage. Ingredients:
1 whole chicken or 6-7 chicken parts it's up to you. |
1 stick of butter |
1 tbsp. paprika |
1 large onion, chopped |
48 oz. can chicken broth |
1 cup of sour cream |
2 tbsp. flour |
salt and pepper to taste |
dumplings |
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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