Chicken Paprikash with Dumplings
Warm your soul with hearty, satisfying Hungarian chicken paprikash. This nostalgic dish brings back so many childhood memories of comforting family meals. Tender meat, rich paprika sauce, and delicious dumplings - what's not to love?
Ingredients
- 1 chicken (about 1.2 kg) - thighs, drumsticks, wings, back, neck, but no breasts)
- 2 tbsp lard
- 2 yellow onions (medium)
- 2-3 carrots (small)
- 200 g canned tomatoes (or fresh tomatoes with the skin off)
- 2 tsp sweet paprika powder
- 1 tsp hot paprika powder
- ½ tsp ground black pepper
- 1,5 liter water (or chicken stock)
- 100 g heavy cream (or sour cream + extra for serving)
- 1 tbsp all-purpose flour
- 1-2 pickled chili peppers (feferonke)
- salt (to taste)
FOR THE DUMPLINGS
- 1 egg (M size)
- 1 tbsp lard
- 4-5 tbsp all-purpose flour
- pinch of salt
- some water (if necesarry)
Instructions
- Season the chicken with salt and brown it well on all sides until the skin becomes golden brown and crispy. You can do this in batches, the important thing is to sear the meat instead of just cooking it. Once browned, remove it and set it aside in a bowl and cover.
- In the same fat, sauté the finely chopped onions and carrots until they become translucent, about 7-8 minutes over medium heat.
- When adding the paprika, remove the pot from the heat or reduce the heat completely, then stir in both sweet and hot paprika powder, and black pepper. The paprika mustn't burn, as this would give paprikash a bitter taste. The fat should be hot enough to dissolve the paprika and give the cooking liquid a nice color.
- Return the chicken to the pot and add hot water or chicken stock. Cover and cook over medium heat for about 30 minutes.
- Add the tomatoes, stir, and continue cooking until the meat is completely tender.
- Add all the ingredients for the dumplings in a small bowl, and let the mixture rest for about 15 minutes. It should be thick, but not too thick, if needed, add 1-2 tablespoons of water.
- Towards the end of cooking, mix cream and flour until no lumps appear. Add some of the cooking liquid and stir again. Add the roux to the paprikash and stir well to avoid lumps. Cook until the paprikash comes to a boil.
- Drop 1/2 teaspoon of the batter into the soup while it's gently boiling. Cook for a few minutes and then remove the paprikash from the heat.
- Serve with a bit more cream. Enjoy!
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Nutrition
Serving: 1portionCalories: 225kcalCarbohydrates: 14gProtein: 7gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 67mgSodium: 101mgPotassium: 305mgFiber: 2gSugar: 5gVitamin A: 4118IUVitamin C: 9mgCalcium: 55mgIron: 1mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.