Chicken Paprikash

1
Opal Jackson-Cakmak

By
@sweetiecoconut

This would be just the kind of food that would be passed around the table, served on a huge platter.
I prefer to serve this dish over large egg noodles and next time will skip the dumplings.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4

Ingredients

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chicken paprikash

How to Make Chicken Paprikash

Step-by-Step

  • 1Ingredients:
    1 teaspoon kosher salt, plus more to taste
    2-1/2 cups plus 2 tablespoons flour
    1 egg, lightly beaten
    1/4 cup canola oil
    1 3-4 lb. chicken, cut into 6-8 pieces, skin removed
    Freshly ground black pepper, to taste
    2 tablespoons sweet paprika
    1 Italian frying pepper, chopped
    2 tomatoes, peeled, cored, seeded, and chopped
    1 large yellow onion, minced
    1-1/2 cups chicken broth
    3/4 cup sour cream
    3 tablespoons unsalted butter
    2 tablespoons finely chopped flat-leaf parsley
  • 2Directions:
    1. Bring an 8-quart pot of salted water to a boil. In a bowl, whisk 2 cups of flour and 1 teaspoon salt; form a well in the center. Add egg and 1/2 cup water to well; stir to form a dough. Knead in bowl until smooth, about 1 minute. Using a teaspoon, scoop walnut-size portions of dough into pot. Boil dumplings until tender, 6-8 minutes. Drain dumplings and rinse in cold water; cover with tea towel and set aside.


    2. Meanwhile, season chicken with salt and pepper. Put 1/2 cup flour on a plate; dredge chicken; shake off excess. Heat oil in a 6-quart Dutch oven oven over medium-high heat. Cook chicken, turning once, until brown, 8-10 minutes. Set chicken aside. Add paprika and half the pepper, along with the tomatoes and onions, to pot; cook, stirring, until onions are soft, about 5 minutes. Add chicken and broth; bring to a boil. Reduce heat to medium-low and simmer, covered, turning chicken once, until fully cooked, 12-15 minutes. In a small bowl, whisk together 2 tablespoons flour and sour cream; whisk in 3/4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat.

    3. Melt butter in a 12" skillet over medium-high heat, add dumplings and parsley, and cook, tossing occasionally, until hot, about 2 minutes. Serve chicken garnished with remaining peppers and dumplings on the side.

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