Chicken Paprikash
Chicken paprikash is chicken simmered with onion and paprika, then finished with sour cream and soft homemade dumplings. The paprika is added in generous stages until the sauce turns pink or orange, which gives you a clear visual cue for when it is ready. The dumpling dough is adjustable: wetter for sticky centers, drier for dense ones. Serve it with seeded rye bread to mop up the sauce.
Instructions
Cook the finely chopped onion in a heavy skillet with some bacon grease or other fat until it is soft and well colored.
Add the chicken pieces and brown them quickly over high heat. Season with paprika to taste.
Turn the heat down and pour in just enough water to cover the bottom of the pan. Cover with the lid slightly cocked so steam escapes and the liquid never boils, and cook on low while you make the dumplings.
Mix the flour, eggs, a pinch of salt and enough water to make a dough. A wetter dough gives dumplings that are sticky inside, and a drier dough makes them firm all the way through.
Drop spoonfuls of dough into a pot of boiling salted water, using a dessert spoon or a melon baller for smaller dumplings. Warm the spoon in the water first so the dough slides off instead of sticking.
Simmer until the dumplings float, then drain them. Toss them in a bowl with a thin film of melted fat and keep them warm to one side.
When the chicken is fully cooked (160°F) and the dumplings are done, stir the dumplings and the sour cream into the pan and mix gently until everything is coated.
Add more paprika until the sauce looks more pink or orange than white. Taste, and adjust with more paprika or salt.
If your pan is small, lift the chicken out first and pour the dumplings and sour cream sauce over it when serving.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
