Hungary: Chicken Paprikash

We’re back to shortened days and cozy one-pot meals. This one might be the king. Chicken Paprikash has been one of my favorites since childhood. And to this day, it is still one of those meals that is way, way up there. (I made Chicken Fricasse last week for dinner, stiff competition.) Also to this day, I have no idea where my mom would have learned this recipe. Comparing some notes from the Hungarian grammie’s of the internet, it’s pretty legit.

I have never been one to shy away from dinner. Once every full moon when this meal came out though, all control was lost. Even now, no self control when I make it. I claim to be a grown up but dumplings and good pizza are in constant battle for my heart. Dumplings happen to be a major component of this meal. I could have made a blog just based on dumplings from around the world and been happy. (China, Afghanistan, Poland and I’m sure the list won’t stop there).

*Sour cream is another ingredient at the heart of this recipe, and so I’ve won Jake over too.

Recipe: Chicken Paprikash

Paprika is a sneaky spice of a flavor maker. I never thought of as being a big flavor adder – this project has taught me otherwise. If you like this sauce, try this other paprika heavy recipes: Montenegro – Cevapi, Moldova – Tochitura

Ingredients:

Sauce

• 8 Chicken thighs (bone in)
• 1/4 c. shortening
• 1 large onion, diced
• 2 tbsp. paprika
• 1/2 c. chicken broth
• 1 1/2 c. sour cream
• 1/2 tsp. salt and pepper

Dumplings

• 2 1/2 c. flour
• 3 eggs
• 1/2 c. milk
• 1 tsp. Salt

Directions

1. Start by making the dumpling dough first. In a large bowl, whisk together the flour, and salt.
2. Next, add the eggs and milk and mix until a dough forms. The dough should be soft but not too sticky. If it’s too dry, add a bit more milk; if too wet, add a little more flour.
3. Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer. Scoop spoonfuls of dough (about 1 inch in diameter) and drop them into the simmering water. Cook in batches.
4. The dumplings will float to the surface when they are ready, around five minutes. Remove with a slotted spoon and set aside while you start the sauce.

5. Then you can begin the sauce. In a large skillet and on medium heat, begin the sauce by melting the shortening and beginning to brown the chicken by placing them skin side down first cooking about 10 minutes. Flip the chicken and cook another 10 minutes. Remove from the pan
6. Add in the onions, paprika, salt and pepper and cook until soft. Stir frequently. (About 10 minutes)
7. Reduce the heat to low, add chicken broth and deglaze the pan. Add the chickens back in and cover. Let the chicken cook through, about another 30-40 minutes.
8. Remove the chicken and stir in the sour cream.

Serve chicken and sauce over the dumplings. It’s definitely not my most photogenic meal, but the flavor more than makes up for it!