Chicken paprikash is one of my favorite meals! Creamy sauce, full of flavor, served atop home-made dumplings, this dinner just can’t be beat! It’s can be time consuming (especially the first couple times), but it’s well worth the work!
Ingredients
- 3 Tbsp. vegetable oil
- 1 Vidalia onion, chopped
- 1 whole cut up chicken (skin in tact)
- 2 Tbsp. sweet paprika
- 3 chicken bouillon cubes (or more to taste) 1 per cup of water added)
ADD LATER TO BROTH:
- 1 pt. sour cream
- 1/2 pt. water
- 4 Tbsp. flour (or more to thicken if you like)
- 3 tsp Lawry’s seasoning salt (optional, but adds flavor!)
FOR THE DUMPLINGS:
- 4 eggs
- 3 c water
- 6 c all-purpose flour
- 1 tsp salt
Instructions
If you have a pressure cooker, use it. If you don’t, a regular, big pot will work just as well.
Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent (you don’t want them brown, just tender). Take off heat. Add the Paprika. Mix well.
Put chicken parts in the pot and brown slightly with the onion/paprika mixture (do it in batches if you have to and add additional oil in small amounts if needed). NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor!
Add water to almost cover chicken. Bring to a boil, and add chicken bouillon cubes (a good rule is 1 cube for every one cup of water…) just eyeball it. Add the Lawry’s seasoning salt (if available). Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker. While the chicken is simmering, mix the sour cream, water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.
When the chicken is done, remove the chicken pieces and set them in a colander to cool. Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You can de-bone the chicken, or leave the pieces in tact. I skin and debone the chicken just because of preference.
FOR THE DUMPLINGS:
Bring a large pot of water to a boil.
In a mixer, combine eggs, water, flour and salt. Mix together to form a soupy dough.
While water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon into the boiling water first, so the dough will not stick to the spoon. After you scrape the dough into the boiling water, the dumplings should cook for about 7 minutes. When they rise to the surface, they are done.
Drain and rinse. (This recipe makes A LOT of dumplings)
Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or, if you de-bone it, it will be placed in the sauce.
