Chicken Paprika With Dumplings Recipes

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CHICKEN PAPRIKA WITH DUMPLINGS



Chicken Paprika With Dumplings image

Provided by Joan Nathan

Categories     dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 3-pound chicken
1/4 cup olive oil
1 teaspoon salt
1 large onion, chopped fine
1 tablespoon mild paprika
1/4 teaspoon hot paprika
1 cup chicken stock
1 tablespoon tomato paste
6 to 8 tablespoons flour
2 large eggs
1/4 teaspoon salt
4 cups chicken stock or water
2 tablespoons parsley, chopped

Steps:

  • Heat oven to 400 degrees. Cut chicken into 8 pieces, and pat dry with paper towels. Heat oil in a Dutch oven or a heavy frying pan that can go into oven. Sauté chicken over medium-high heat until pieces are golden brown, about 10 minutes. Remove chicken with a slotted spoon, and sprinkle with salt.
  • Place onion in same pan, sauté until soft. Remove pan from heat, and let cool for 2 minutes. Stir in mild and hot paprikas.
  • Return chicken to pan on top of onions. In a small saucepan, heat chicken stock, and stir in tomato paste. Bring to a boil, stirring until tomato paste dissolves. Pour over chicken.
  • Place pan, uncovered, in middle of oven for around 30 minutes. Turn chicken every 10 minutes or so. Sauce will thicken.
  • To make dumplings, mix flour with eggs and salt until a thick dough forms. In a saucepan, bring 4 cups stock to a boil. Drop dumpling dough by half teaspoons into stock, simmering for about 4 minutes. Dumplings are done when plumped up and firm. Drain, and stir them into chicken mixture during the last 5 minutes of cooking. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 25 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 9 grams, Sodium 926 milligrams, Sugar 5 grams, TransFat 0 grams

MOM'S CHICKEN AND DUMPLINGS (CHICKEN PAPRIKA)



Mom's Chicken and Dumplings (Chicken Paprika) image

This was a staple at our house when I was growing up. My mom made this about two times a month and often had to double the dumplings! Since my mom is not good at exact measurements, I tried my best to recreate this great one pot meal from her verbal instructions. She calls this Chicken Paprika, but I am told it would have to have sour cream in it, and it doesn't, which is fine with me :) ****NOTE 1/15/08: I've adjusted the quantities of salt and paprika because depending on what kind of chicken you use, different amounts of water will be used, needing different amounts of spicing. You may also increase the pepper and garlic, if desired, but be careful as garlic should not be a dominant flavor in this dish.

Provided by Karen..

Categories     Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 lbs chicken thighs, skin removed (boneless thighs if you can find them)
water
2 small onions, chopped
1 tablespoon butter or 1 tablespoon oil
1/2 teaspoon garlic powder
1 -2 teaspoon salt
1/4 teaspoon black pepper (to taste)
1 -2 tablespoon paprika
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 large egg, beaten
water

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.

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS



Amazing Hungarian Chicken Paprikash With Dumplings image

This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without losing any taste.

Provided by Danny P

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breasts
1 -2 tablespoon oil
4 tablespoons paprika (Hungarian sweet is preferrable, yes, you can taste the difference. Substitute 1 tbsp with half-sharp)
3 tablespoons onion powder
2 teaspoons salt
1/4 teaspoon pepper
32 ounces chicken broth
10 ounces sour cream
2 1/4 cups water
3/4 cup flour
6 eggs
4 cups flour
1 1/2 cups water
1/2 teaspoon salt

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.

PAPRIKA CHICKEN WITH SAFFRON DUMPLINGS



Paprika Chicken with Saffron Dumplings image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
10 chicken thighs, or bone-in breasts, if preferred
2 stalks celery, chopped
1 carrot, julienned
1 medium onion, chopped
2 cloves garlic, finely chopped
3 tablespoons paprika
2 (15 1/4-ounce) cans chicken broth
1 cup water
Freshly ground pepper, to taste
1/3 cup milk
1/2 teaspoon saffron threads
1 cup pastry flour or soft-wheat all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons vegetable shortening or margarine
1/2 cup finely chopped fresh flat-leaf parsley, for garnish

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.

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