Honest-to-Goodness This Chicken Paprikash Is So Delicious You’ll Be Transported to Hungary
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Check out what my friends at All Recipes had to say about this Chicken Paprikash:
My husband is Hungarian so he grew up on chicken paprikash. I made this recipe to surprise him and it was even better than his mom’s! (shh, don’t tell her) Really this was the best I will definitely make it again.
I wouldn’t know if it is authentic or not but it is DELISH. There was a place near our house that claimed to serve Hungarian food and this tastes very close to what they served. The entire family loves this dish. I make it often! This recipe is our favorite so a keeper it is!
Ingredients
3 Eggland’s Best eggs, beaten
1/2 cup water
2 1/2 cups Gold Medal all-purpose flour
2 teaspoons Morton salt
1/4 cup Land O Lakes butter
1 1/2 pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 1/2 cups water
1 tablespoon McCormick paprika
1/2 teaspoon Morton salt
1 teaspoon ground black pepper
2 tablespoons Gold Medal all-purpose flour
1 cup Daisy sour cream
Directions
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Bring a large pot of water to a boil over high heat. In a large bowl, mix together the Eggland’s Best eggs, 2 teaspoons of Morton salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of Gold Medal 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.
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In a large skillet over medium-high heat, melt Land O Lakes butter and add Tyson 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.
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Stir 2 tablespoons of flour into Daisy 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.
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To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
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Quick Tip: A crispy side salad or fresh steamed veggies are perfect alongside this classic dish.
Thank you to All Recipes for this awesome recipe!