Chicken Paprikash Dish (Print Version)
# Ingredients:
01 -
4 eggs.
02 -
1/2 teaspoon black pepper.
03 -
1/2 teaspoon salt.
04 -
2 cups chicken broth.
05 -
3 pounds chicken pieces (breast, thighs, or drumsticks).
06 -
1 cup sour cream.
07 -
2 cups all-purpose flour.
08 -
1/2 cup water.
09 -
2 onions, diced.
10 -
3 tablespoons Hungarian paprika.
11 -
2 tablespoons cooking oil.
12 -
1 teaspoon salt.
13 -
4 garlic cloves, chopped finely.
# Instructions:
01 -
Warm up oil, then soften the garlic and onions in it.
02 -
Mix in paprika, black pepper, and some salt.
03 -
Fry the chicken until it's golden on all sides.
04 -
Pour in the broth and simmer the chicken for 45 minutes.
05 -
Set chicken aside, then stir sour cream into the pot.
06 -
Put the chicken back to warm it through.
07 -
Combine all dumpling ingredients together.
08 -
Boil water, then spoon in the dough.
09 -
When the dumplings float to the top, they’re done cooking.
10 -
Plate dumplings with the chicken and sauce on top.
# Notes:
01 -
Go for authentic Hungarian-style paprika if possible.
02 -
Bone-in chicken delivers a richer taste.
03 -
Don’t heat too much after mixing sour cream in.
04 -
Dumplings should be sticky enough to handle but not too dry.
05 -
Keep leftovers in the fridge for up to 3 days.