Chicken paprikash with dumplings

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    Chicken paprikash with dumplings

    Chicken paprikash with dumplings

    (356)
    1hr


    322 people made this

    About this recipe: My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to burst! It's wonderful.

    Ingredients
    Serves: 4 

    • 3 eggs, beaten
    • 125ml water
    • 375g plain flour
    • 2 teaspoons salt
    • 4 tablespoons butter
    • 675g bone-in chicken pieces, with skin
    • 1 medium onion, chopped
    • 350ml water
    • 1 tablespoon paprika
    • 1/2 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons plain flour
    • 250ml soured cream

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Fill a large pot with water and bring to the boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt and 125ml of water. Gradually stir in 375g of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a sieve. Rinse with warm water.
    2. In a large frying pan over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to pan and cook 5 to 8 minutes more. Pour in 350ml of water, and season with paprika, salt and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from pan and keep warm.
    3. Stir 2 tablespoons of flour into soured cream; then slowly stir into the onion mixture remaining in the pan. Bring the mixture to the boil, stirring constantly, and cook until thickened.
    4. To serve, add dumplings to the soured cream/onion mixture, then spoon onto plates adding a piece of chicken.
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    Reviews & ratings
    Average global rating:
    (356)

    Reviews in English (356)

    by
    274

    This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The second time i used Hungarian paprika, Oh my god what a difference. the second time i made it it was for 9 hungry firemen. They devoured it. I know alot of people say to make good paparikash you need to use bone in chicken, but i'm here to say that this was outstanding with bonless breast. I will be making this for years to come. Thanks for sharing  -  11 Dec 2008  (Review from Allrecipes US | Canada)

    by
    141

    Use chicken stock instead of water, lots more flavor! We love chicken paprikash!  -  13 Apr 2010  (Review from Allrecipes US | Canada)

    by
    113

    Very Good Easy to make. I used all thigs and legs. I cookeed this in the crock pot and was done in about 3-4 hours. This will definately be part of oour regular menu  -  28 Sep 2008  (Review from Allrecipes US | Canada)

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