Chicken Paprikash With Dumplings and Rice Recipe

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Chicken Paprikash With Dumplings and Rice
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Ingredients
24
Count
Nutrition
288
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
  2. Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
  3. Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
  4. Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally.
  5. Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
  6. Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover.
  7. Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
  8. To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
  9. Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more.
  10. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.06 Kcal (1206 kJ)
Calories from fat 142.79 Kcal
% Daily Value*
Total Fat 15.87g 24%
Cholesterol 68.03mg 23%
Sodium 1910.89mg 80%
Potassium 289.87mg 6%
Total Carbs 28.52g 10%
Sugars 1.6g 6%
Dietary Fiber 1.4g 6%
Protein 8.3g 17%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 125mg 13%
Amount Per 100 g
Calories 80.66 Kcal (338 kJ)
Calories from fat 39.98 Kcal
% Daily Value*
Total Fat 4.44g 24%
Cholesterol 19.05mg 23%
Sodium 535.06mg 80%
Potassium 81.17mg 6%
Total Carbs 7.99g 10%
Sugars 0.45g 6%
Dietary Fiber 0.39g 6%
Protein 2.33g 17%
Vitamin C 0.3mg 2%
Iron 0.4mg 8%
Calcium 35mg 13%

* 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

  • 6.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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