Székely chicken paprikash

Ingredients

• 2 whole chickens (about 1.2 kg each)
• 75 ml oil
• 1 teaspoon salt
• 2 medium onions (300 g)
• 1 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1000 ml water
• 5 tablespoons tomato paste
• 15 g parsley

For the dumplings

• 250 g flour
• 1 egg
• 125 ml milk
• 1/2 teaspoon salt
• 2000 ml water
• 1 tablespoon salt
• 1000 ml cold water

To serve

• 200 g sour cream

Preparation

1. Pat the chickens dry with paper towels and cut them into pieces. Sprinkle with 1 teaspoon of salt, then brown the pieces in 75 ml of oil, in batches, for 20 minutes, until colored on all sides. 2. Transfer the meat to a dish. In the same pan, using the remaining oil, cook the finely chopped onion for 10 minutes, until golden. Add the paprika, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then pour in 1000 ml of water and return the meat to the pan. Cook over moderate heat for 50 minutes, until the meat is tender near the bone. 3. While the chicken cooks, beat the egg with the milk and 1/2 teaspoon of salt. Gradually mix in the flour, then beat the dough with a spoon until air bubbles appear. 4. Put 2000 ml of water and 1 tablespoon of salt in a pot and bring to a boil in about 10 minutes. 5. Use a spoon to cut elongated pieces of dough and drop them into the boiling water. Cover the pot and cook them for 10 minutes, until they rise to the surface. Drain them and cool them under running water, using 1000 ml of cold water. 6. Add the dumplings to the dish with the chicken and sauce, stir in the tomato paste and cook for another 10 minutes. Sprinkle with the chopped parsley and serve with sour cream, if you like.