Chicken Paprikas - Paprikás Csirke
Ingredients
Chicken Paprikás
- 2 cups chopped onion
- 1/2 tsp. black pepper
- 1/4 cup lard vegetable oil, or shortening
- 3-4 lbs chicken cut up I have used boneless in the past but this dish is absolutely better with chicken that isn’t boneless–it adds a much richer flavor
- salt to taste
- 1 1/2 cups chicken stock or use 1 1/2 c of water and 1-2 chicken bouillon cubes
- 1 -2 TB. Hungarian paprika
- 1 cup sour cream
Dumplings/Nökedli
- 3 eggs well beaten
- 2 ½ cups flour
- 1/2 cup water
- 2 tsp. salt
Instructions
Chicken Paprikás
- Saute onion in hot shortening until tender but not brown.
- Add salt, paprika and black pepper and stir in. Now, add chicken and fry on medium temperature until all pieces are well coated with onion-paprika mixture.
- Add chicken stock (or water/bouillon cubes) and cover. Cook on low about 1 1/2 hours until chicken is tender.
- Remove chicken pieces when cooked.
- Add a 3 or so tablespoons of pan liquid to the sour cream to temper it — otherwise it will curdle.
- Then add the thinned sour cream to the rest of the liquid in the pan.
- You can add dumplings to sauce and chicken and serve or keep the dumplings separate and just add the chicken and sauce over the dumplings.
Dumplings/Nökedli
- Combine ingredients and beat until batter is smooth.
- Bring to boil 6 cups of water and 1 tsp. salt. Drop batter by teaspoonfuls into boiling water.
- Cook 10 minutes. Drain and rinse. Serves 6.