Chicken Paprikash
I didn't make the dumplings/ served over egg noodles, but added 2 TB butter to sauce since I wasn't using the dumplings. Like Julia says, butter makes it taste better!!
I didn't make the dumplings/ served over egg noodles, but added 2 TB butter to sauce since I wasn't using the dumplings. Like Julia says, butter makes it taste better!!
- black pepper freshly ground
- 1 1/2 cups chicken broth
- 1 egg lightly beaten
- 1/4 cup canola oil
- 1 large yellow onion minced
- 3/4 cup sour cream
- 1 tsp. kosher salt (plus more to taste)
- 2 1/2 cups flour (plus 2 tbsp)
- 3/4 lb chicken (cut into 6-8 pieces, skin removed)
- 2 tbsp. sweet paprika
- italian frying pepper chopped
- 2 tomatoes peeled, cored, seeded, chopped
- 3 tbsp. unsalted butter
- 2 tbsp. flat-leaf parsley finely chopped
- Carbohydrate 494.486745 g
- Cholesterol 1157.61 mg
- Fat 391.8929225 g
- Fiber 26.0605006628037 g
- Protein 157.784575 g
- Saturated Fat 182.470205 g
- Serving Size 1 1 recipe (2755g)
- Sodium 3979.61925 mg
- Sugar 468.426244337196 g
- Trans Fat 40.1752695000001 g
- Calories 6105 calories
Step-by-step
- Bring an 8-qt. pot of salted water to a boil. In a bowl, whisk 2 cups of flour and 1 tsp. salt; form a well in the center. Add egg and 1/2 cup water to well; stir to form a dough. Knead in bowl until smooth, about 1 minute. Using a teaspoon, scoop walnut-size portions of dough into pot. Boil dumplings until tender, 6-8 minutes. Drain dumplings and rinse in cold water; cover with a tea towel and set aside.
- Meanwhile, season chicken with salt and pepper. Put 1/2 cup flour on a plate; dredge chicken; shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat. Cook chicken, turning once, until brown, 8-10 minutes. Set chicken aside. Add paprika and half the peppers, along with the tomatoes and onions, to pot; cook, stirring, until onions are soft, about 5 minutes. Add chicken and broth; boil. Reduce heat to medium-low and simmer, covered, turning chicken once, until fully cooked, 12-15 minutes. In a small bowl, whisk together 2 tbsp. flour and sour cream; whisk in 3/4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. Melt butter in a 12" skillet over medium-high heat, add dumplings and parsley, and cook, tossing occasionally, until hot, about 2 minutes. Serve chicken garnished with remaining peppers and dumplings on the side.
Paprika dictates the success of this dish, transitioning from a sweet spice into a bitter hazard if overheated. Ground capsicum contains natural sugars that burn easily when exposed to direct, unbuffered heat above 400 degrees Fahrenheit. Introduce the spice immediately after removing the pan from the flame, or lower the burner to medium-low before incorporating it into the rendered fats and onions. Ground sweet paprika releases its fat-soluble carotenoids into oil rapidly, staining the base a vibrant red within thirty seconds. Scorched paprika yields an acrid, medicinal bitterness that cannot be masked by dairy.
Achieving the characteristic velvety sauce requires careful temperature management during dairy integration. Boiling sour cream causes immediate curdling because high heat denatures the milk proteins violently. Temper the dairy by whisking three-quarters of a cup of hot broth into the sour cream and flour mixture before returning it to the Dutch oven. Maintain a bare simmer once the dairy joins the pot. Toss boiled homemade dumplings in melted butter in a separate skillet for two minutes until golden edges form, providing textural contrast against the tender braised poultry.
