Chicken paprikash with dumplings

Chicken Paprikash with Dumplings - A Hearty and Comforting Delight

Chicken paprikash with dumplings is a traditional recipe that combines the rich flavors of chicken with the intense aromas of spices, creating a savory dish perfect for family meals or chilly days. This dish is a popular choice among food lovers, not only for its delicious taste but also for its creamy and hearty texture. Whether you're having a gloomy day or want to impress guests with something special, chicken paprikash is the ideal choice.

Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour 15 minutes
Servings: 4

Ingredients

For the paprikash:
- 6 pieces of chicken (thighs and drumsticks are the best options)
- Salt, pepper, and chili (to taste)
- 2 tablespoons lard (or oil, but lard gives a richer flavor)
- 2 large onions, finely chopped
- 1 head of garlic, crushed
- 2 tablespoons sweet paprika
- 1 teaspoon hot paprika (optional, for a bit of heat)
- 1 tablespoon flour
- 350 ml broth (chicken or vegetable)

For the dumplings:
- 2 eggs
- 2 tablespoons oil
- Salt, to taste
- 9-10 tablespoons semolina

Step by step: Preparing the paprikash

1. Preparing the dumplings
Start by preparing the dumplings, as they will need a few moments to cool. In a large pot, add between 500 and 1000 ml of water, along with a teaspoon of salt. Bring the water to a boil.
Meanwhile, in a bowl, beat the 2 eggs with a pinch of salt, then add the oil and mix well. Gradually add the semolina, continuously stirring until you achieve a smooth but firm mixture. If the mixture is too soft, add a bit more semolina.

2. Testing the dumplings
Once the water has started boiling, reduce the heat to low. Using a wet spoon, take some of the dumpling mixture and form balls, which you will drop into the water. Wait a few minutes to see if they break apart or stay whole. If the dumplings crumble, add a bit more semolina to the mixture and mix well.

3. Cooking the dumplings
After adding all the dumpling balls to the water, cover the pot with a lid and cook until they puff up and become fluffy. Finally, remove them to a plate and set aside.

Preparing the sauce

1. Browning the meat
Wash the chicken pieces well and season them with salt, pepper, and chili. In a large skillet or cauldron, melt the lard and add the chicken. Cook until golden brown on both sides, then remove to a plate and keep warm.

2. Making the sauce
In the same skillet, reserve two tablespoons of the fat left from the meat. Add the chopped onion and crushed garlic and sauté over medium heat, stirring to scrape up the bits from the bottom of the pan. When the onion becomes translucent, add the sweet paprika and flour, mixing well.

3. Adding the broth
Deglaze the mixture with the broth. Return the chicken to the skillet, cover with a lid, and let simmer on low heat, stirring occasionally, until the sauce thickens and the meat is tender. Season to taste with salt, pepper, and chopped fresh parsley.

Serving

Chicken paprikash is delicious served hot, alongside fluffy dumplings. If you want a creamy touch, don't hesitate to add a spoonful of sour cream on top! You can garnish the plate with a bit of fresh parsley for a more appealing look.

Helpful tips

- Perfectly fluffy dumplings: A secret to fluffy dumplings is not to overmix them, as this can ruin their texture. Also, make sure the water is well-salted.
- Chicken: You can experiment with different types of meat. Chicken thighs are excellent, but you can also use chicken breast for a leaner option.
- Variations: You can add vegetables like bell peppers or carrots to the sauce to enrich the dish.
- Pair with wine: A bottle of dry white wine can be an excellent accompaniment to this dish, adding extra flavor and elegance to the meal.

Calories and nutritional benefits

This recipe is a true caloric feast, with each serving containing approximately 700-800 calories, due to the meat, oil, and dumplings. It is a good source of protein, and the use of vegetables and spices provides a variety of vitamins and minerals. In particular, onions and garlic are known for their antioxidant and anti-inflammatory properties.

Frequently asked questions

1. Can I use turkey meat?
Yes, turkey is a healthy alternative and will provide a different but equally delicious flavor.

2. How can I store the paprikash?
Paprikash can be stored in the refrigerator in an airtight container for 2-3 days. The dumplings may be less fluffy after refrigeration, but you can reheat them in hot water.

3. Can I make a vegetarian version?
Certainly! You can replace the chicken with mushrooms or tofu and use vegetable broth for a delicious vegetarian dish.

Chicken paprikash with dumplings is more than just a meal; it is a culinary experience that brings family and friends together around the table. Try this recipe and let yourself be carried away by the intense flavors and delightful textures. Enjoy your meal!