Chicken Paprikash

Main Dishes

Source:

Ingredients

¼ cup lard or canola oil

1 (3-4 lb.) chicken, cut into 8 pieces

1 large yellow onion, minced

3 Tbsp Hungarian sweet paprika, plus more for garnish

2 cups chicken stock

2 plum tomatoes, cored, seeded, and cut into 1 inch pieces

1 Italian frying pepper, stemmed, seeded, and cut into 1 inch pieces

¼ cup sour cream, for serving

Kosher salt and freshly ground black pepper, to taste

Dumplings

2 eggs

1 Tbsp sour cream

Salt

Pepper

¾ cup of flour

Directions

Melt lard or heat oil in a 6-quart saucepan over medium-high heat.

Season chicken with salt and pepper. Working in batches, cook, flipping once, until browned, 8–10 minutes. Transfer chicken to a plate; set aside.

Add onion to pan; cook, stirring occasionally, until soft, about 8 minutes. Add paprika; cook, stirring, for 2 minutes.

Return chicken and its juices to the pan. Add stock, tomatoes, and Italian frying pepper; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until chicken is fully cooked, about 30 minutes.

Transfer chicken and sauce to a serving platter; spoon sour cream over top and garnish with more paprika.

Dumplings

In a bowl, combine 2 eggs, 1 Tbsp of sour cream and some salt and whisk together. Once combined, slowly add your flour. ¾ of a cup is the recommended amount, but you’re going more for consistency rather than an exact amount. Add flour until you’ve reached a consistency that’s like an extra thick pancake batter.

Then using a spoon dipped in hot water scrape about ½ tsp or your mixture into a pot of boiling water and simmer them for 6-10 minutes or until they’ve reached your prefered level of doneness.

Strain dumplings, put back in pot with 1 tbsp of butter and season with salt and freshly ground pepper.