Chicken paprikash with dumplings

Name: Chicken paprikash with dumplings - Clara B.
Ingredients: 10 chicken thighs (only the drumsticks) 3 yellow onions 1 head of garlic 3 tablespoons of tomato paste with roasted peppers 1/2 teaspoon ground pepper 1 teaspoon sweet paprika 2 bay leaves 1.250 l wat

Children - Chicken paprikash with dumplings by Clara B. - Recipia

Chicken Paprikash with Dumplings, in a Multicooker I made this chicken paprikash for the first time using a recipe from Bylaura, adapted for the multicooker. I used chicken drumsticks, onions, paprika, roasted red pepper tomato paste, and dumplings prepared separately. The meat cooks in the sauce, and the dumplings are added towards the end to keep them intact. We enjoyed the result so much that this recipe has made it to our repeat list. Quick Info Total time: approximately 40-50 minutes, depending on the time needed to prepare and boil the dumplings Preparation time: the time for chopping ingredients, seasoning the meat, and preparing the dumplings is not specified exactly Cooking time: 10 minutes on the FRY setting and 30 minutes on the STEW setting Servings: approximately 5-6 servings, depending on the size of the drumsticks and the portion served Difficulty: easy Recipe type: main course, cooked in a multicooker Ingredients For the paprikash 10 chicken drumsticks 3 yellow onions 1 head of garlic 3 tablespoons roasted red pepper tomato paste 1/2 teaspoon ground pepper 1 teaspoon sweet paprika 2 bay leaves 1.25 liters of water 120 ml oil 1 tablespoon salt 1 bunch of parsley For the dumplings 3 eggs 1 tablespoon oil 120 g flour 1 pinch of salt Preparation method 1. Prepare the ingredients and start the multicooker I peel the onions and chop them into small pieces. I season the chicken drumsticks with salt and pepper. I finely chop the garlic and set the parsley aside for later to preserve its aroma. In the multicooker pot, I add the oil and set the FRY function for 10 minutes. 2. Sauté the onions and lightly brown the chicken I add the onions to the hot oil and sauté them until they become translucent. They don’t need to color too much, just soften. I then add the seasoned drumsticks. I turn them on both sides to lightly brown them. The FRY function serves to give a good start to the sauce and meat before the actual cooking begins. 3. Add water and start the STEW program After the 10 minutes are up, I pour warm water into the pot, enough to cover the drumsticks. The recipe calls for 1.25 liters, but it's not necessary to use all of it if the drumsticks are already covered. I set the STEW function for 30 minutes, close the lid, and let the meat cook. 4. Prepare the dumpling dough In a bowl, I mix the eggs with the oil, then incorporate the flour and add the salt. The mixture is left aside until it’s time to form the dumplings. The source doesn’t specify a resting time, so there’s no need to wait a fixed period. The important thing is to have the dough ready before boiling the dumplings. 5. Boil the dumplings separately I put a pot with some water on the stove. When the water reaches a boil, I wet a spoon in water and take some of the mixture to form the dumplings. I wet the spoon before each dumpling so that the dough releases more easily. I drop the dumplings into the hot water and let them boil until they start to rise to the surface. I remove them with a slotted spoon and place them in another pot. 6. Add spices to the paprikash After about 15 minutes of cooking the drumsticks, I add the roasted red pepper tomato paste, sweet paprika, bay leaves, and finely chopped garlic. At this stage, the ingredients begin to form the paprikash sauce. I close the lid again and let the STEW program continue. 7. Add the dumplings towards the end Towards the end of the program, I add the separately boiled dumplings. I adjust the seasoning with salt and spices according to taste. After the 30 minutes are up, I check if the drumsticks and dumplings are cooked through. If the dumplings need more cooking, I extend the time by another 5 minutes or as needed. 8. Finish the dish Once everything is cooked, I disconnect the multicooker from the power source and add the chopped parsley. The paprikash is served hot, with sauce and dumplings on the same plate. Why I make this recipe often It’s a hearty dish, with common ingredients and easy-to-follow steps. The multicooker does most of the work after the onions and chicken have been browned, and the dumplings can be prepared in parallel. For me, one of the advantages of this recipe is that there’s no need to cook a separate side dish. The dumplings pair perfectly with the tomato, onion, and paprika sauce, while the meat remains tender after cooking in the STEW program. Tips and Variations Tips The water should be added warm and is sufficient to cover the drumsticks. If the pot is wider or the drumsticks are larger, more water may be needed for coverage, but the amount in the recipe is 1.25 liters. During the FRY function, turn the drumsticks on both sides for light browning. It’s not necessary to fully fry them, as they will continue to cook in the STEW program. Dumplings are easier to form with a wet spoon before each portion of dough. If the spoon dries out, the mixture may stick to it. The dumplings are boiled separately and added to the paprikash towards the end. This way, they don’t stay in the sauce the entire time and can be checked separately for doneness. Salt is adjusted at the end, after adding the roasted red pepper tomato paste, garlic, and dumplings. Substitutions For this dish, the basic ingredients can be kept exactly as in the recipe. The paste used is roasted red pepper tomato paste, which contributes to the flavor and color of the sauce. If replaced, the final taste will change. If you’re not using a multicooker, the same sequence of steps can be followed in a pot, but the cooking time should be monitored based on how quickly the meat cooks. The source is designed for multicooker preparation, so the time for a regular pot is not specified here. Variations The paprikash can be made with fewer or more dumplings, depending on how substantial you want the portions to be, but the quantities in the basic recipe are calculated for three eggs, 120 g of flour, and one tablespoon of oil. If you prefer smaller dumplings, take less mixture with the spoon. It’s important that they are all close in size to cook evenly. Serving Ideas Serve hot, topped with chopped parsley and plenty of sauce. The dumplings are already included in the dish, so no separate side is necessary. Frequently Asked Questions Can I use other pieces of chicken? The recipe is written for 10 chicken drumsticks. Other pieces can be used, but the cooking time may vary depending on size and whether there is a bone. When is the paprika added? The paprika is added after about 15 minutes of cooking the drumsticks, along with the roasted red pepper tomato paste, bay leaves, and chopped garlic. Why are the dumplings boiled separately? In this recipe, the dumplings are formed and boiled in a separate pot, then added towards the end to the paprikash. This way, they can be checked separately and don’t take up the entire cooking time of the sauce. How do I know when the dumplings are cooked? They start to rise to the surface of the water while boiling. At the end of the STEW program, check if they are cooked through. If they need more time, extend by 5 minutes or as needed. Can I skip the parsley? Parsley is added at the end, after disconnecting the appliance. If you don’t use it, the dish can still be served without it, but the original recipe includes a bunch of parsley. Nutritional Values The values below are estimates and depend on the size of the drumsticks, the amount of oil left in the sauce, and the exact number of servings. For one serving, if the recipe is divided into 5 servings: Calories: approximately 650-750 kcal Protein: approximately 35-45 g Fat: approximately 35-45 g Carbohydrates: approximately 40-50 g Fiber: approximately 2-4 g Most of the calories come from the chicken drumsticks, oil, eggs, and flour used for the dumplings. If the dish is divided into 6 servings or if some oil remains in the pot, the values for each serving will be lower. Storage and Reheating Leftover paprikash can be stored in the refrigerator in a covered container. The dumplings absorb some of the sauce over time, so after storage, the dish may become thicker than when freshly made. To reheat, warm the portion until it is hot. If the sauce has thickened too much, a little water can be added before reheating, then the taste can be adjusted again if needed. Reheating should be done carefully, as the dumplings can break if stirred vigorously. Paprikash is best served fresh, but it can be stored in the refrigerator and consumed later, provided it is cooled and stored properly.