Chicken Paprikash with Dumplings
Directions
- 1Finely chop the onion and red bell pepper.
- 2Season the chicken pieces with salt and pepper.
- 3In a large pan, heat the oil and brown the chicken on all sides.
- 4Add the chopped onions and peppers to the pan and cook until softened.
- 5Stir in the tomato paste and cook for a minute.
- 6Grate in the garlic and add paprika. Cook and stir until fragrant.
- 7Pour in heavy cream and stir to combine, creating a thick paste.
- 8Add 2 cups of water and stir to combine. Season with salt.
- 9Stir in the browned chicken. Bring to a simmer and cover the pan.
- 10In a saucepan, bring 2 cups of water to a boil.
- 11In a bowl, whisk together flour, eggs and a pinch of salt to form a thick batter.
- 12Slowly pour the batter into the boiling water while scraping it against the sides of the bowl. Stir to combine.
- 13Cook for approximately 5 minutes, until the dumplings are cooked through and float to the top.
- 14Serve the chicken paprikash over the dumplings. Garnish with fresh parsley and green onions.
Ingredients
- 1 pound boneless chicken thighs or breasts
- 1 onion
- 1 red bell pepper
- 2 tablespoons oil
- 2 tablespoons tomato paste
- 1 quarter cup paprika
- 2 cloves garlic
- 1 teaspoon salt
- 1 can heavy cream
- 2 cups flour
- 2 eggs
- 2 cups water
- 1 handful parsley
- 2 green onions
Equipment
knifecutting boardlarge panwooden spoongratersmall saucepanmetal strainer
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