AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS
This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without losing any taste.
Provided by Danny P
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set a large pot of water on to boil for the dumplings.
- De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
- Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
- In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
- While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
- With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
- Raise heat and boil dumplings for another 5-6 min or so.
- Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
- Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
- Drain the water from the dumplings.
- Usually, chicken and sauce are served on top of the dumplings.
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
PAPRIKA CHICKEN
Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.
Provided by Sue Primeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g
HEAVY DUMPLINGS
These go nicely with stew or anything with gravy.
Provided by Colleen Bockman
Categories Other Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Beat together milk, salt and eggs.
- 2. Add enough flour to make a stiff dough.
- 3. Bring a large pot of salted water to a full boil. Dip a large clean spoon into the water and then drop a large spoonful of dough into the water. Dipping the spoon into the boiling water before each spoonful of dough helps keep the dough from sticking onto the spoon.
- 4. When all dumplings are in the water, cover loosely and cook 20 minutes stirring occasionally.
- 5. Drain, place in a serving dish and add melted butter. Toss to coat.
MOM'S CHICKEN AND DUMPLINGS (CHICKEN PAPRIKA)
This was a staple at our house when I was growing up. My mom made this about two times a month and often had to double the dumplings! Since my mom is not good at exact measurements, I tried my best to recreate this great one pot meal from her verbal instructions. She calls this Chicken Paprika, but I am told it would have to have sour cream in it, and it doesn't, which is fine with me :) ****NOTE 1/15/08: I've adjusted the quantities of salt and paprika because depending on what kind of chicken you use, different amounts of water will be used, needing different amounts of spicing. You may also increase the pepper and garlic, if desired, but be careful as garlic should not be a dominant flavor in this dish.
Provided by Karen..
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a stock pot or dutch oven saute onions in butter until tender.
- Add water until pot is about 1/3 full.
- Add chicken thighs, garlic powder, salt, pepper and paprika.
- Make sure water is covering the chicken, if not add more until it just covers.
- Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
- In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
- Make a well in the center and drop in the egg and about 1/2 cup water.
- Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
- In a different large pot from chicken, boil water.
- Drop dumpling mixture by the teaspoon into the boiling water.
- (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
- When dumplings start floating on top, remove them with a slotted spoon or drain them.
- You may have to reduce the heat to see when they are floating.
- About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
- After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.
CHICKEN PAPRIKA WITH CHEWY DUMPLINGS
I know this is not the Authentic version of Chicken Paprika or Chicken Paprikash. However, I got this recipe years ago from my sister-in-law and our family has adopted it as a family favorite. It is sooo yummy! It has a lot of ingredients, but it isn't difficult at all to make. The prep work is the most difficult thing about...
Provided by Pj Brearley
Categories Chicken
Number Of Ingredients 20
Steps:
- 1. Heat Oil in skillet until hot. (I use an electric skillet) Cook chicken in oil over med. heat until browned on all sides, about 15 min. Remove Chicken.
- 2. Cook and stir onions and garlic in oil until tender; drain fat from skillet.
- 3. Stir in next 6 ingredients while loosing the brown particles from the bottom of the skillet.
- 4. Add chicken back to the skillet and heat to boiling; reduce heat. Cover and simmer 20 minutes. Add green pepper. Cover and cook 10-15 minutes more or until chicken is done. (I cook until it is nearly falling off the bone, but not quite) Prepare Dumplings.
- 5. Heat 8 c. water and 1 t. salt to boiling in dutch over. Mix the next 4 dumpling ingredients together in a bowl. Drop dough by teaspoonfuls into boiling water. (Tip: dip the spoon in the boiling water to make the future dumplings easier to release from the spoon) Cook uncovered 10 minutes.
- 6. Remove chicken to heated platter; keep warm. (I skip this step) Skim fat from skillet. Stir sour cream into liquid in skillet.
- 7. Add dumplings. Heat just until hot. Serve chicken with dumplings and sour cream sauce. Garnish with parsley. ( I don't remove the chicken to a platter at anytime, I just add the dumplings right in with the chicken.) I hope you enjoy this as much as we do!
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HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS
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Ratings 38Calories 760 per servingCategory Main Course
- Peel and thinly slice onions. Set aside. In a dinner plate, combine flour with the garlic powder, 1/3 teaspoon paprika and 1/8 teaspoon each of salt and pepper.
- Skin chicken (use a paper towel to grasp the skin and pull it off.) Pat chicken dry with paper towels. Set up an assembly line from left to right with the chicken, the seasoned flour, and a 9x13 pan. Using a fork, dredge each piece of chicken in the flour on both sides and place the floured chicken in the pan.
- In your largest skillet, heat the olive oil on medium high. Add the onions and cook them for six minutes or until they are soft, stirring occasionally.
- Add the chicken to the skillet with the onions and brown the meat on both sides, for a total of 7-10 minutes. (You can do this in batches if needed or use a second skillet to brown some of the chicken in a bit of olive oil.)
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- Cut the chicken into pieces: thighs, drumsticks, and breasts. Keep the chicken wings, backbone and other parts for making chicken soup or chicken stock. If using only chicken legs, divide the legs and the joint.
- Chop the onion finely and fry it for a few minutes or until golden. Add the sweet paprika powder and stir well to coat the onions.
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