Baba's Chicken Paprikash with Dumplings

Shelley Simpson


Just about every European origin/nationality has their version. This is my families tried and true recipe passed down from generation to generation. We also like to add a dollop of sour cream as a garnish.

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2 Tbsp
vegatable oil
1 Tbsp
margarine or butter
1 c
chopped onion
1-2 Tbsp
salt and pepper to taste
4 c
chicken stock
chicken, cut up. (2-2 1/2 pounds)
1 Tbsp
1 c
sour cream
homemade dumplings
(i sometimes add chopped green pepper while adding the above chopped onion)

Directions Step-By-Step

Heat oil and margarine in pot. Add onion, salt and pepper to taste & paprika; cook until tender.
Stir in salt and chicken stock; bring to a boil. Add chicken and reduce heat.
Simmer 45 minutes or until chicken is tender. (my Baba's would serve with the chicken in pieces, but, when I make, I cook until chicken is falling off bones and then debone the chicken meat and return meat to pot.)
Stir together the flour and sour cream in a bowl until well blended. Then stir into the pot of chicken paprikash.
Heat through, but do not boil.
Serve with homemade dumplings. (May serve over the dumplings or may add the homemade dumplings to the pot of paprikash and let heat through.) I do the latter. The dumplings sop up all that goodness!
3 cup flour
1/2 cup water
3 eggs
1 teaspoon salt
Mix ingredients until smooth. Drop by edge of tablespoon into pot of boiling water. Cook about 10 minutes or until done. Drain. Add to paprikash or serve paprikash over dumplings.
*TIP: Dip spoon into boinling water first.

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