Chicken Paprikash And DumplingsFrom lor 9 years ago
- 1 whole chicken or 6-7 chicken parts it's up to you. shopping list
- 1 stick of butter shopping list
- 1 Tbsp. paprika shopping list
- 1 large onion, chopped shopping list
- 48 oz. can chicken broth shopping list
- 1 cup of sour cream shopping list
- 2 Tbsp. flour shopping list
- salt and pepper to taste shopping list
- Dumplings: shopping list
- 6 large eggs shopping list
- 1 cup milk shopping list
- 2 tsp. salt shopping list
- 4 cups of flour with 1-1/2 tsp. baking soda shopping list
How to make it
- I don't have an exact recipe.
- Use about 6-7 chicken parts depending on what you like. I use
- breasts and hips. My mother-in-law used a whole chicken cut up.
- Over medium heat, melt a stick of butter in a heavy pot like a Dutch
- Add a chopped onion and 1-1/2 Tbsp. paprika and cook until onion is soft.
- Salt and pepper to taste.
- Brown all the chicken, then add a 48 oz can of chicken broth.
- Add more broth if you need to, to cover the chicken.
- Simmer for about an hour or until chicken is cooked completely. Remove chicken with a slotted spoon.
- In a small bowl, mix 1 cup of sour cream with 2 Tbsp. flour with a whisk.
- Mix in a small amount of the broth. (About a ladle-ful.)
- Return to pot and simmer until thickened.
- If it isn't thick enough, add more sour cream and flour.
- Do not let this boil as it might curdle. When it is to your liking, add the chicken and dumplings.
- You can make this the day before and just heat it up the following day.
- The dumplings:
- 6 large eggs
- 1 cup milk
- 2 tsp salt.
- Beat with a mixer.
- Add 4 cups of flour with 1-1/2 tsp. baking soda gradually and beat until smooth.
- It will be very sticky.
- Add the last cup of flour gradually and stop when the batter is thick and sticky but not firm.
- You should be able to pour it onto a plate.
- Have a large pot of water boiling.
- Hold the plate with about half the batter on it, and using a soup spoon, cut small amounts of batter (about 1 tsp.) off the edge of the plate into the water.
- The dumplings will get very puffy in the water, but will shrink a bit when they cool.
- When the water comes back to boil, cook, stirring gently for about 5 minutes.
- Repeat with the rest of the batter.
People Who Like This Dish 23
The Cooklor Toronto, Canada
The Rating14 people
Yes! It's gotta have the dumplings! I made this recently and it's now one of my favorites. Fortunately, my wife can have sour cream and yogurt which I mixed in equal proportions to lighten it up a bit. This is the real deal!legoflamb in New York loved it
I love this recipe. I've only had Chicken Paprikash a couple of times and that whas when my neighbor prepared it. Now I can make it for her. Thanks so much.peepers in loved it
This looks SOOO good! I can't wait to try it.morninlite in Kalamazoo loved it