Chicken Paprika With Dumplings Recipes

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.

Steps:

• Combine the carrots, sweet paprika, bouillon, butter, smoked paprika, garlic powder, onion powder, bay leaves, celery, 1 1/2 tablespoons salt and 1 tablespoon pepper in a medium stockpot. Heat over medium heat, stirring, until the butter is melted and the vegetables are beginning to sweat, 2 to 3 minutes. Add the chicken, browning liquid and 2 1/2 quarts water. Bring to a boil, then reduce the heat to low and simmer until the chicken is falling apart, about 1 hour.
• Pick out the bay leaves, then stir the pot, to break up the chicken. Add the sour cream and stir thoroughly. Slowly add the flour slurry, stirring constantly, until the raw flour taste is gone and the stew has thickened, about 5 minutes.
• Serve over dumplings.

Steps:

• Heat oil over medium heat in a large Dutch oven for 1 minute. Add chicken, skin-side down, and brown for about 5 minutes per side. Remove from pan and add celery, carrot, onion, garlic and paprika. Cook for 5 minutes, or until onion is translucent. Add broth and water, then return the chicken to the pan. Pepper generously. Simmer, covered, for 45 minutes.
• Meanwhile, warm the milk and saffron threads for one minute on stovetop over medium heat or in microwave. The milk will turn yellow. In a food processor, or with your fingers, quickly combine flour, baking powder, and shortening. Remove blade from bowl and gently mix in saffron milk. Gather dough into a ball and flatten it out into a 1-inch thick disk. Cover with plastic wrap and refrigerate until just 20 minutes before use.
• After dough has chilled, place it on a lightly floured surface and cut into 12 rectangular pieces with a sharp knife. Just 15 minutes before serving, slip dumplings into the simmering soup. Cover and cook just below a boil until dumplings puff up and float to top. Carefully ladle some soup with 2 thighs and 3 dumplings into each bowl. Garnish with a little chopped parsley.

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.

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!

Steps:

• Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
• Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
• Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
• Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
• Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.