Thursday, April 10, 2014

Recipe: Hungarian Chicken Paprikash and Dumplings

I love Hungarian food!

Serves 8


3 Tbsp shortening or butter
1 C onion, diced
3 lb chicken, cut up, or 3 lb chicken thighs
2 tsp paprika
2 Hungarian peppers, chopped OR ½ bell pepper, chopped
1 Tbsp salt
½ tsp pepper
2 C tomato juice (or use Spicy V-8 for a spicier dish)
2 Tbsp flour
1 pint sour cream

Melt shortening in a heavy pan and brown onions. Add chicken, paprika, peppers, salt, and pepper, and mix well. Add tomato juice, cover pan tightly, and cook slowly until chicken is tender. Mix flour with sour cream to form a paste, add to chicken, and mix well. Bring to a boil and remove from heat.

Dumplings below.

3 large eggs
½ tsp salt
1 Tbsp water
2 C flour
4 quarts water

Beat together eggs, salt, and water, and add flour slowly until batter is stiff. Bring water to a boil, drop batter by teaspoonfuls in rapidly boiling water, and cook dumplings about 15 to 20 minutes. Drain well, add to chicken, and mix well.

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