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Chicken Paprikash
Chicken with sweet paprika, tomatoes, vegetables and spoon dumplings in sauce.
Ingredients
| Ingredient |
Quantity |
| Chicken thighs and drumsticks |
|
| Onion |
|
| Carrot |
|
| Yellow and red sweet peppers |
|
| Peeled canned tomatoes |
|
| Sweet Hungarian paprika |
a generous spoonful |
| Water |
for simmering |
| Eggs for dumplings |
2 |
| Flour for dumplings |
|
| Garlic and parsley |
|
| Sour cream |
1 tbsp |
| Oil, salt and black pepper |
to taste |
Method
- Remove the chicken skin, season and brown in a deep pan for about 3–5 minutes per side. Remove the meat.
- Soften onion in the same pan, add carrot and sweet peppers, then return the chicken and its juices.
- Take the pan off the heat before stirring in paprika to prevent scorching.
- Add tomatoes and enough water to cover the ingredients. Simmer for about 30–35 minutes.
- Mix 2 eggs with flour into spoonable dough. Drop small dumplings into the simmering sauce and cook through.
- Finish with garlic, parsley and 1 tbsp sour cream. Serve hot.
Sources
Dish history 
