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Chicken Paprikash
Chicken Paprikash
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Colorful paprika-seasoned sour cream sauce enhances classic chicken paprikash casserole.
Ingredients:
  • 1.5 pounds bone-in chicken pieces, with skin
  • 1 medium onion, chopped
  • 1 tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 3 large eggs, beaten
  • 2 teaspoons salt
  • 2.5 cups all-purpose flour
Instructions:
  • Begin the sauce by melting butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides for 3 to 5 minutes. Then, add onions and cook until translucent for 5 to 8 minutes.
  • Add water to the skillet and season with paprika, pepper, and salt. Simmer until the chicken is fully cooked and juices run clear, about 10-15 minutes. Use a meat thermometer to ensure the chicken reaches 165 degrees F (74 degrees C). Remove from skillet and keep warm.
  • While the chicken simmers, heat a large pot of water until boiling over high heat.
  • To prepare the dumplings, combine water, eggs, and salt in a large bowl. Slowly incorporate flour until a thick batter forms. Using two spoons, portion out the batter into the boiling water. Once they float to the surface (approximately 10 minutes), remove the dumplings with a slotted spoon and let them drain in a colander. Rinse gently with warm water and drain once more. Repeat the process for the remaining dumplings.
  • To finish the sauce, blend sour cream and flour in a small bowl until smooth. Mix it into the skillet, stirring gently. Bring to a boil, stirring continuously, and simmer until thickened, about 2 to 3 minutes.
  • Ladle dumplings into the sauce, ensuring they are well coated. Heat through for 2 to 3 minutes. Serve dumplings, sauce, and chicken onto plates.

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