You must try my hungarian Chicken Paprikash with Dumplings ! I ‘m half hungarian and worked to get the recipe equitable right !
Chicken Paprikash with Dumplings holds a special place in my heart, because it reminds me of my Hungarian grandparents, as well as Nonna. (If you haven’t read my Chicken Paprikash with Dumplings holds a particular place in my heart, because it reminds me of my hungarian grandparents, a well as Nonna. ( If you have n’t read my About section, you credibly did n’t realize that I ‘m one-half hungarian ! )
Grandpa and Grandma ( Dad ‘s parents ) were hungarian immigrants who owned Gold Cross Pharmacy on Woodhill Road in Cleveland. ( Grandpa was a pharmacist, just like his brother and don. )
Grandpa and Grandma sold the drugstore before I was born, but how I wish I could go back in time to see it.
Grandpa and Grandma sold the drugstore before I was born, but how I wish I could go back in time to see it. There was an antique sodium carbonate fountain, where Dad — get this — was a “ sodium carbonate jerk ” as a kid, making all of the internal-combustion engine cream floats. ( No curiosity he constantly asks my kids if they want whipped cream and a cerise on top of their ice rink cream ! )
Grandma died when I was six years old, and had not been in good health prior to that, so I never got to spend quality time with her. Grandpa would come to our house for Sunday dinners though, and Mom often prepared dishes such as Chicken Paprikash, Grandma died when I was six years previous, and had not been in good health prior to that, so I never got to spend quality time with her. Grandpa would come to our house for Sunday dinners though, and Mom often prepare dishes such as Chicken Paprikash, Beef Stroganoff, and swiss Steak for him. Nonna would be there excessively, of course, helping Mom to cook .
And, since dumplings are very similar to pasta, Nonna was all over them. She’d get so excited about the “trrahm-poh-leens,” as she called them, her eyes twinkling as she and Mom would stand at the stove, Mom boiling the dumplings in batches, while Nonna waited to scoop them out with the And, since dumplings are very exchangeable to pasta, Nonna was all over them. She ‘d get so delirious about the “ trrahm-poh-leens, ” as she called them, her eyes twinkling as she and Mom would stand at the stove, Mom boiling the dumplings in batches, while Nonna waited to scoop them out with the strainer ( affiliate yoke ) when they were cooked. hera ‘s where I let you know that now we only refer to dumplings as “ trrahm-poh-leens, ” good like Nonna did. In fact, I have to remember to let my kids know they ‘re supposed to call them “ dumplings ” in public .
Over the years, I did some experimenting to come up with my own Hungarian Chicken Paprikash with Dumplings.
Here’s what makes this recipe delicious:
- Flouring the meat first helps thicken the sauce.
- Using chicken stock instead of broth provides more flavor.
- Adding more paprika makes the dish sing.
- Using low-fat sour cream lightens the gravy a bit, but using full-fat sour cream will give you a smoother sauce.
- Substituting water for the milk in the dumplings gives a better texture.
Over the years, I did some experiment to come up with my own hungarian Chicken Paprikash with Dumplings. 
I know I came up with a winner, since my son requests this meal every year for his birthday, Mom and Dad thoroughly enjoy it, and my husband and daughter are always excited to hear Hungarian chicken paprikash and trampolines are on the menu.
I know I came up with a winner, since my son requests this meal every year for his birthday, Mom and Dad thoroughly enjoy it, and my conserve and daughter are always excited to hear hungarian chicken paprikash and trampolines are on the menu. This smasher is decidedly a syndicate favorite, and I hope you enjoy it equally much as we do ! I know Grandpa, Grandma and Nonna are happy when I get my hungarian rut on in their memory .
( Recipe Source : fudge with Mamma C. Originally published on October 2, 2014 and updated now with fresh photos, nutrition information. and extra narrative. See one of the original photos below ! )
Chicken Paprikash with Dumplings
hungarian comfort food at its finest !
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Prep Time:
35
minutes
Cook Time:
45
minutes
Total Time:
1
hour
20
minutes
Servings:
8
-10
Calories:
760
kcal
generator :
Ingredients
Chicken Paprikash
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3 little or 2 medium scandalmongering onions ( peeled & thinly sliced )
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8 chicken thighs ( skinned )
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7 chicken drumsticks ( skinned )
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½ cup general-purpose flour
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¼ teaspoon garlic powder
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⅓ teaspoon hungarian paprika
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⅛ teaspoon salt
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⅛ teaspoon blacken pepper
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2 tablespoons olive oil ( plus extra if needed to brown meat )
Paprikash Gravy
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1 ½ cups chicken stock
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1 tablespoon hungarian sweet pepper
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8 ounces low-fat sour cream ( or use full-fat for a placid result )
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Read more: Bánh Mì Thịt Xá Xíu
1 teaspoon corn starch
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salt and pepper to taste
Dumplings
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6 eggs ( beat )
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4 cups general-purpose flour
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1 cup water system
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2 teaspoons salt
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water for boiling the dumplings
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1 teaspoon salt for boiling the dumplings
Instructions
- Peel and thinly slice onions. Set aside. In a dinner plate, combine flour with the garlic powder, ⅓ teaspoon sweet pepper and ⅛ teaspoon each of salt and pepper .
- Skin chicken ( use a paper towel to grasp the skin and pull it off. ) Pat wimp dry with newspaper towels. Set up an assembly argumentation from left to right with the chicken, the season flour, and a 9×13 pan. Using a fork, dredge each slice of chicken in the flour on both sides and place the floured wimp in the pan .
- In your largest frying pan, heat the olive oil on medium high. Add the onions and cook them for six minutes or until they are easy, stirring occasionally .
- Add the chicken to the frying pan with the onions and brown the kernel on both sides, for a entire of 7-10 minutes. ( You can do this in batches if needed or use a second frying pan to brown some of the chicken in a bite of olive petroleum. )
- While the chicken is browning, whisk 1 tablespoon sweet pepper into 1 ½ cups of chicken stock. Place all of the browned chicken in the big frying pan with the onions, and pour the seasoned chicken stock over it. Lower the heat to medium and cover the pan. simmer for at least 25 minutes. ( Check on it once during that time, to spoon some boom over the chicken. )
- While the chicken is simmering, prepare the dumplings. Fill a pasta toilet merely over halfway with hot water. Add a teaspoon of strategic arms limitation talks to the water, cover the pot, and heat it on high. In a medium mixing bowl, beat the eggs with a branch or whisk. Using a bombastic spoon, arouse in the flour, urine, and 2 teaspoons of salt until well combined. ( A whisk wo n’t work well for that. )
- seat the bowl with dinge near the stove, along with two even teaspoons, a big slot spoon, a clean and jerk 9×13 pan and a seethe of foil .
- When the water system is boiling, uncover the batch. Scoop a teaspoon of batter, and use the other teaspoon to scrape it off over the batch, so that the buffet drops into the boiling water. Continue adding teaspoons of buffet to the toilet in a single level, trying not to let the dumplings allude each other. ( You will need to do this in batches. )
- Cook the dumplings for 3-5 minutes, depending on how firm you want them.The dumplings will float when they are about cooked. ( After the dumplings float, I normally wait a couple of minutes and then cut one open to taste it. Make certain it is cooked through. If it is excessively firm for your like, cook it some more. You besides can cut any bombastic dumplings in half to finish cook. )
- Use a slot spoon ( or strainer ) to remove the cook dumplings, letting any excess water drain back into the potentiometer. Place the enfeeble dumplings in your clean 9×13 pan and loosely cover them with hydrofoil to keep them warm. Keep your body of water boiling and continue cook and draining the dumplings in batches until all of the batter is gone .
- When you are done cooking the dumplings, the chicken should be ready. Cut into a part of chicken to make sure it is not pink inwardly. If the chicken is cooked, turn off the inflame and total dollops of off cream around the frying pan, stirring carefully after each addition .
- To thicken the gravy, add a few tablespoons of the gravy to the corn starch in a cup and whisk together. Add the corn starch mix to the frying pan and cautiously stir it in. You can taste the wimp and gravy to see if extra salt and pepper are needed, or good provide supernumerary at the table .
- To serve, place a parcel of dumplings in the center of each plate and top with the chicken and gravy. Add salt and/or black pepper if needed .
- store leftover dumplings in the refrigerator and use them by the end of the following sidereal day. ( They will start to turn gray after that. ) If you wish, you can merely cook half of the dumplings and save the rest of the dinge in the refrigerator to cook fresh dumplings the adjacent day. Store any leftover wimp and boom in the refrigerator for up to three days .
Video
Notes
- If you are making this quantity of chicken and don’t have a skillet larger than 12-inches, you may want to use a second skillet, even for simmering the chicken. If so, when you are ready to simmer, put some of the onions in the second pan with some chicken and use 1 ½ cups of stock in each pan. Cover both pans and simmer until cooked. Then, you can remove just the chicken and onions (minus the stock) from the second pan and add them to the rest of the cooked chicken before adding in the sour cream and corn starch.
- This recipe makes a lot of chicken, which is great for leftovers. Sometimes, I reduce the chicken part of the recipe by half, but make the full amount of gravy and dumplings, since my family eats lots of them!
Nutrition
Calories:
760
kcal
|
Carbohydrates:
62
g
|
Protein:
44
g
|
Fat:
35
g
|
Saturated Fat:
10
g
|
Cholesterol:
305
mg
|
Sodium:
909
mg
|
Potassium:
667
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
430
IU
|
Vitamin C:
3.3
mg
|
Calcium:
94
mg
|
Iron:
5.2
mg
Read more: Banh Mi Pizza.
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