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My review
Chicken Paprikash
13
ErinWebster
"My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful."
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Ingredients
1 h servings 961Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
- In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
- Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
- To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 338403 Ratings
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Most helpful positive review
12/11/2008
This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The...
Most helpful critical review
9/15/2011
The traditional way is to sprinkle the flour over the cooking ingredients and give it some time to let the flavors mingle before adding the sour cream. It makes a big difference in taste. As one...
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12/11/2008
This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The...
4/13/2010
Use chicken stock instead of water, lots more flavor! We love chicken paprikash!
9/28/2008
Very Good Easy to make. I used all thigs and legs. I cookeed this in the crock pot and was done in about 3-4 hours. This will definately be part of oour regular menu
9/13/2008
This recipe is good but not the same as grandma's she used lots of Hungarian paprika and quite a bit of sour cream which we could scoop out and pour over mashed potatoes can't seem to replicate ...
8/1/2008
My husband is hungarian so he grew up on chicken paprikash. I made this recipe to surprise him and it was even better than his mom's! (shh don't tell her) Really this was the best I will defi...
9/20/2008
just like grandmas..hint hint the smaller the noodles the better! add more butter and use hungarian paprika
9/15/2011
The traditional way is to sprinkle the flour over the cooking ingredients and give it some time to let the flavors mingle before adding the sour cream. It makes a big difference in taste. As one...
8/31/2008
Yum! I had never even heard of this dish before, let alone make it. I had chicken and sour cream I wanted to use and I figured 'what the heck'. Turned out great! Never made dumplings before but ...
9/15/2011
This is very much like my family's recipe (my grandma is an Hungarian immigrant), we stir the sour cream in before serving, as sour cream breaks when heated. I've altered my family recipe by rem...