hicken paprikash is a dish of Hungarian origin and one of the most famous Hungarian stews. Chicken paprikash was my father–in-laws favorite meal. This recipe is to honor his memory by celebrating with food.
- Cook Time
- Prep Time
- 6 ServingsServings
- 6 -8 pieces of chicken
- 1 onion
- 5 carrots
- 2 celery stalks
- 1/2-1 cup bread crumbs
- salt, pepper, smoked paprika to taste
- water or chicken stock
- 3/4 cup flour – more if needed
- 2 eggs
- salt and pepper to taste
Sauté onion in large pot. When onions are translucent add chicken and brown on both sides, turning often. Add the breadcrumbs and seasoning. Once chicken is browned add water or stock to just cover the chicken. Add cut up carrots and celery and cover for an hour.
While chicken is cooking, boil a pot of water, add a pinch of salt. In separate bowl mix eggs, salt and pepper, slowly add the flour mixing the whole time to avoid lumps. Once water is boiled add the flour mixture by teaspoons to the boiling water to form dumplings. The dumpling will sink then float to the top. Boil for about 20 minutes until they are cooked on the inside. Drain the dumplings and add them to the chicken. Cook for an additional 10 minutes for the dumplings to get the flavor of the chicken.
Now you are ready to serve.
This was one of my father-in-laws favorite meals, yet his favorite food was potatoes. So sometimes, my mother in law would add potatoes to the pot as well, to make for a very starchy and scrumptious treat.