Chicken Paprikash

Name: Chicken Paprikash
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1200 g Chicken thighs (bone-in, skin-on); 2 tbsp Vegetable oil; 2 Yellow onion, finely chopped; 2 tbsp Paprika, sweet; 1 Green bell pepper, seeded and sliced; 200 g Roma tomatoes, chopped; 1 cup Chicken broth; 1 cup Sour cream; 1 tbsp All-purpose flour, for the sauce; 250 g All-purpose flour, for the dumplings; 2 Eggs (large), for the dumplings; 2 tsp Table salt, divided; ½ tsp Ground black pepper

1 hr 15 minServes 4$50.04

Chicken thighs are browned, then braised with a large amount of onion, sweet paprika, tomato, and sweet green pepper until tender. The sauce is finished with sour cream thickened with a little flour and served with nokedli, small egg dumplings made from flour and eggs.

Ingredients

1200 gChicken thighs (bone-in, skin-on)Buy 2.65 lb
2 tbspVegetable oilBuy 1 bottle
2Yellow onionfinely choppedBuy 0.64 lb
2 tbspPaprikasweetBuy 1 jar
1Green bell pepperseeded and sliced
200 gRoma tomatoeschoppedBuy 0.45 lb
1 cupChicken brothBuy 1 carton
1 cupSour creamBuy 1 tub
1 tbspAll-purpose flourfor the sauceBuy 1 bag
250 gAll-purpose flourfor the dumplings
2Eggs (large)for the dumplingsBuy 1 carton
2 tspTable saltdividedBuy 1 canister
½ tspGround black pepperBuy 1 jar

Substitution

Green bell pepper in place of “Hungarian sweet pepper (pale green lecsó pepper)”. Green bell pepper replaces the pale sweet Hungarian pepper, which is not a canonical ingredient; both are mild sweet peppers that soften into the sauce.

Method

Season the chicken with 1 tsp salt and brown it, skin side down first, in the oil in a wide pot; set aside and pour off all but 2 tbsp fat.
Cook the onions gently until soft and golden, about 12 minutes. Off the heat, stir in the paprika so it does not scorch.
Add the pepper, tomato, and broth, return the chicken, cover, and simmer until tender, about 35 minutes.
For the dumplings, beat the flour, eggs, remaining salt, and about 1/2 cup water into a thick, sticky batter; scrape it through a colander or off a board in small pieces into boiling salted water, cook until they float, and drain.
Whisk the sour cream with the flour for the sauce and a ladle of the hot sauce, stir it into the pot, and heat gently without boiling.
Season with the pepper and serve the chicken and sauce over the dumplings.