Chicken Paprikash With Dumplings Recipes

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

Steps:

• For the chicken paprikash: Preheat the oven to 400 degrees F.
• Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
• Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
• Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
• For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
• Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
• Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
• Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

Steps:

• Heat oil over medium heat in a large Dutch oven for 1 minute. Add chicken, skin-side down, and brown for about 5 minutes per side. Remove from pan and add celery, carrot, onion, garlic and paprika. Cook for 5 minutes, or until onion is translucent. Add broth and water, then return the chicken to the pan. Pepper generously. Simmer, covered, for 45 minutes.
• Meanwhile, warm the milk and saffron threads for one minute on stovetop over medium heat or in microwave. The milk will turn yellow. In a food processor, or with your fingers, quickly combine flour, baking powder, and shortening. Remove blade from bowl and gently mix in saffron milk. Gather dough into a ball and flatten it out into a 1-inch thick disk. Cover with plastic wrap and refrigerate until just 20 minutes before use.
• After dough has chilled, place it on a lightly floured surface and cut into 12 rectangular pieces with a sharp knife. Just 15 minutes before serving, slip dumplings into the simmering soup. Cover and cook just below a boil until dumplings puff up and float to top. Carefully ladle some soup with 2 thighs and 3 dumplings into each bowl. Garnish with a little chopped parsley.

Steps:

• In a stock pot or dutch oven saute onions in butter until tender.
• Add water until pot is about 1/3 full.
• Add chicken thighs, garlic powder, salt, pepper and paprika.
• Make sure water is covering the chicken, if not add more until it just covers.
• Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
• In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
• Make a well in the center and drop in the egg and about 1/2 cup water.
• Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
• In a different large pot from chicken, boil water.
• Drop dumpling mixture by the teaspoon into the boiling water.
• (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
• When dumplings start floating on top, remove them with a slotted spoon or drain them.
• You may have to reduce the heat to see when they are floating.
• About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
• After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.

Steps:

• Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
• In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
• Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
• To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Steps:

• Add onions to crock pot. Add seasonings, chicken and broth.
• Cover and cook on High 5 to 6 hours.
• Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
• Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
• Dumplings.
• Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.

Steps:

• Brown onions in shortening.
• Add seasonings and chicken brown 10 minutes.
• Add water and simmer until tender.
• Remove chicken.
• Add sour cream to pan mix well.
• Thicken with 1 tablespoon butter and 1 tablespoon flour made into a paste; stir into pan.
• Replace chicken and heat through.

Steps:

• Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
• Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
• Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
• Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally.
• Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
• Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover.
• Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
• To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
• Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more.
• Enjoy!

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

Steps:

• Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
• Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.