Chicken Paprikash with Dumplings
Type of Dish Main Course
- 100 g (1/2 cup) plain flour
- 15 g (3 Tbsp) Hungarian paprika powder
- 1.1 kg (4 1/2 lbs) whole chicken (cut into 8 pieces-on the bone)
- 45 ml (3 Tbsp) vegetable oil
- 1 onion (chopped)
- 1 Red bell pepper (chopped)
- 1 g (1/8 tsp) cayenne pepper
- 400 ml (2 cups) chicken stock
- 200 ml (1 cup) sour cream
- to taste sea salt
- to taste black pepper
- Combine flour, 1 1/2 Tbsp paprika powder, salt and pepper. Dredge chicken pieces in flour mixture, (reserve left over flour).
- Add oil to large pot, heat oil over medium high heat, add chicken and brown on both sides, about 10 minutes.
- Remove chicken from pot, add 1 Tbsp of oil to the pot, add onion, bell pepper, 11/2 tbsp paprika, and salt. Saute until onion is tender (about 2 minutes).
- Return chicken to pot, and add enough chicken stock to cover. Bring to simmer, reduce heat, cover, and simmer for 30 to 45 minutes, until chicken is tender.
- Combine reserved flour and 1/2 cup sour cream. Add small amount of sauce from the pot whisk until smooth. Add mixture to pot, stirring constantly. Simmer for 5 minutes.
- Add remaining sour cream and mix well. Serve with Hungarian nokedli (spaetzel) dumplings.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 50 minutes.
- 2 eggs
- 2 g (1/2 tsp) salt
- 150 ml (3/4 cup) water
- 400 g (2 cups) all-purpose flour
- 1 large pot of boiling salted water
- Place large pot of salted water on stove and bring to a boil.
- Combine eggs, salt, water and beat well with whisk.
- Add flour, a little at a time. Add just enough flour to make a soft, sticky dough. Leave dough in the fridge to rest for about 30 minutes.
- Beat mixture again.
- Using the side of a teaspoon, spoon small amounts of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
- The noodles are done when they float to the top. Remove from water with large slotted spoon, and place in colander. Rinse with cold water.
- It’s a good idea to make the dumplings in 2 or 3 batches so they don’t overcook. Sauté dumplings in butter to reheat, serve with chicken paprikas.