Tonys Chicken Paprikash Over Spaetzle Dumplings Recipes

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CHICKEN PAPRIKASH WITH SPAETZLE



Chicken Paprikash with Spaetzle image

When my folks originated from Austria in the early 1900s, they brought many of the recipes they enjoyed in the old country. This wonderful dish is one of them.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

1 jar (16 ounces) whole onions, drained
4 tablespoons butter, cubed
1 large onion, chopped
1/2 cup all-purpose flour
2 tablespoons paprika, divided
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1-1/4 cups chicken broth
1 cup sour cream
3 tablespoons capers with juice
SPAETZLE:
1-1/2 cups all-purpose flour
2 large eggs, lightly beaten
1/2 cup whole milk
3/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon butter, melted

Steps:

  • In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside. , In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat. , Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes. , For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. , Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.

Nutrition Facts : Calories 450 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 987mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

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.

CHICKEN PAPRIKASH WITH SPAETZLE



Chicken Paprikash With Spaetzle image

Make and share this Chicken Paprikash With Spaetzle recipe from Food.com.

Provided by Mark Kovach

Categories     Stew

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 -3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter (your choice) or 2 tablespoons margarine (your choice)
1 tablespoon oil
4 -6 cups water
chicken bouillon cube (not necessary with large amt of chicken) (optional)
1 (8 -16 ounce) container sour cream
2 cups all-purpose flour
2 -6 eggs
salt and pepper

Steps:

  • OK let's be Hungarian.
  • Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. (I've since learned how to spell Nokedli.).
  • Start by heating the oil in a large pot and browning your chicken parts.
  • Remove the chicken and add the butter or margarine to the pot.
  • Sauté the onion in the melted butter until transparent.
  • Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
  • Chicken should be very tender and about to fall off bones.
  • Remove chicken to bowl.
  • Add enough fresh water to pot to bring back to original level.
  • Check flavor of broth.
  • If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
  • Bring broth to boil.
  • Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
  • Now comes the tricky (and boring) part.
  • Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
  • Spaetzle is cooked when it floats on surface.
  • You may need to remove some to get it all in the pot.
  • With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
  • At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission.
  • The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish.
  • One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving.

EASIEST AND TASTIEST CHICKEN PAPRIKASH WITH SPAETZLE



Easiest and Tastiest Chicken Paprikash With Spaetzle image

This recipe originally came on a box of spaetzle, I believe. I've been making it for a long time -- it's so easy.

Provided by Lorraine of AZ

Categories     Poultry

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 1/2 ounce) package spaetzle dumplings
1 onion, chopped
1 1/2 tablespoons shortening
2 -3 lbs chicken, disjointed (or use favorite parts)
1/2 cup water
2 teaspoons salt
1 teaspoon paprika
1 teaspoon flour
1/2 pint sour cream (1 cup)

Steps:

  • Prepare spaetzle as directed on package. I cook mine a few minutes longer as I do not like al dente.
  • Drain and reserve.
  • Brown onion in shortening.
  • Add seasonings and chicken and brown ten minutes.
  • Add water.
  • Cover and simmer slowly until tender.
  • Remove chicken and keep warm.
  • Add sour cream to sauce and mix well. Add prepared dumplings.
  • Arrange chicken pieces on top. Heat for 5 minutes.
  • For more gravy: add 1/2 pint of sweet cream to the sour cream.
  • Note: For beef or veal paprikash, substitute 3 to 4 pounds boneless diced meat in place of chicken in recipe.

Nutrition Facts : Calories 477.6, Fat 37.7, SaturatedFat 14.7, Cholesterol 128.8, Sodium 1291.4, Carbohydrate 6, Fiber 0.6, Sugar 1.3, Protein 27.9

TONY'S CHICKEN PAPRIKASH OVER SPAETZLE (DUMPLINGS)



Tony's Chicken Paprikash over Spaetzle (Dumplings) image

This is comfort food and so incredibly delicious. My first time to experience this dish I was dating Tony who is now my husband. He prepared this meal and I fell in love. Now, I had to follow him around to finally get this recipe and share it with you. He really is the type of cook to say, "a little of this & a little of that"....

Provided by Kimberly Biegacki

Categories     Chicken

Time 45m

Number Of Ingredients 17

FRYING CHICKEN FIRST
2 Tbsp cooking oil
4 boneless chicken breasts (cut up in small pieces)
2 large eggs
1/8 c milk
1 1/2 c flour
3/4 Tbsp hungarian paprika
ADDING THE REST OF INGREDIENTS TO SIMMER IN PAN
1 1/2 Tbsp flour
1 1/2 c chicken broth
2 - 3 tsp hungarian paprika
2 bay leaves
1/2 c sour cream (give or take a little)
salt and pepper to taste
THIS DISH GOES OVER NOODLES
2 lb spaetzel dumplings
or egg noodles or any noodle that you like

Steps:

  • 1. You will need 4 bowls: Whisk your eggs & milk together and drop your chicken into the egg mixture, then shake of excess and place into the flour mixture w/seasonings. Drudge in the flour and shake of excess flour and place in the empty bowl.
  • 2. On medium high heat pour 2 tbsp. of oil and wait till hot. (If you don't wait the chicken will stick to bottom of pan) Fry up the chicken about 5 to 6 minutes on each side. (This is going to simmer in the sauce awhile longer till fully cooked and sauce is ready). Remove from pan and stick in a 250 degree oven to keep warm and finish cooking. --- This is what my husband does.
  • 3. Now, add your 1 1/2 tbsp. flour and slowly add your chicken broth all the while stirring. Then, place your bay leaves in. Make sure you stir enough to incorporate the flour into the mixture. Now, cover and lower heat to a simmer for about 15 minutes.
  • 4. Or you can set aside the fried chicken and place into your sauce after it is made letting it simmer with the sauce while it thickens.
  • 5. Fry up your noodles in a pan with a little butter or heat your Spaetzel dumplings in hot water. Better yet, make them homemade. ****HEALTHIER VERSION:SERVE OVER BAKED SPAGHETTI SQUASH
  • 6. It will turn into a nice thick sauce. Now, stir in the sour cream into the mixture. Add your salt and pepper to taste and you are ready to pour this on top of your dumplings or noodles. You are finished. Enjoy.
  • 7. ----When my mother in law makes this she adds 1/2 a sliced or chopped onion to the mixture. I think this gives even more flavor and should be added; however, this is my husband's recipe and he hates onions so you won't see them in any of his ingredients. lol
  • 8. January 18th, 2014 --- I decided to use chicken tenderloins and see how it worked out. Now you can let the chicken simmer along with the sauce but you may loose some of the breading on the chicken. It really is a preference whether you want the breading perfectly on the chicken then fry them up and place them in the oven to stay warm while you make the sauce. Pour your sauce over hot spaetzel and add your chicken on top. If your in a hurry and don't care then you can cook your chicken up in the sauce.
  • 9. October 12, 2014 -- Tony decided to make us some paprikash tonight...It's been awhile so it's always a treat to have.
  • 10. December 20th, 2014 --- dinner with friends and family my husband doubled up the recipe and made enough for 8 of us.
  • 11. April 14th, 2016 --- Had my parents over for dinner and served this up two ways. Some had it over spaetzel and others baked spaghetti squash.

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