Monday, January 21, 2008

Chicken Paprikash

I love love love this dish. Don does not like it so much. I could eat this once a week and never tire of it. I prefer to serve it with homemade tiny dumplings but Don does not like them so I use store bought egg dumpling noodles. You can make tiny dumplings by making your usually batch of dumplings and dropping very tiny balls of dough into boiling water. When they float to the top they are done. Chicken paprikash sounds like a hard dish to make but its actually quite easy. Added bonus only a few ingredients to make to this delicious dish. I found this recipe on You can easily adjust this recipe to your preferences. I prefer having my onions sliced thin not chopped. I also use a little more paprika. You can serve this with rice or wide noodles too.
4 lbs chicken
2 small onions, chopped
1 tablespoon butter or oil
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
1 cup sour cream
In a stock pot or Dutch oven sauté onions in butter until tender.
Add water until pot is 1/3 full. Add chicken, 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.
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 large egg, beaten
Mix the flour, salt and pepper in a medium bowl until combined. Make a well in the center and drop in the egg and about 1/4 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 separate large pot, 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. Add the paprika.
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 in. Before serving, add 1 cup sour cream.

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