Chicken Paprikash with Dumplings

Chicken Paprikash with Dumplings

This incredibly delicious dish is chicken paprikash served with bread dumplings, also known as Czech Kuře na paprice. Let's take our time to enjoy this goodness together—please join me at the table!

Course Main Course

Cuisine Czech, Hungarian

Keyword chicken recipes

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 445kcal

Author Petra Kupská

Ingredients

4 chicken thighs
1 Tablespoon pork lard (or canola / sunflower oil)
2 small onions peeled and chopped
2 Tablespoons ground sweet paprika Hungarian-style
2 cups chicken broth
5 allspice berries
¾ cup sour cream fat content around 20%
salt

Roux

1 Tablespoon (heaped) unsalted butter
1 Tablespoon (heaped) all-purpose flour

Optional

½ teaspoon granulated sugar to fine-tune the flavor

Cups - Metric

Instructions

Peel 2 small onions and chop them roughly. Salt 4 chicken thighs from all sides.
In a wide, thick-bottomed pan, melt 1 Tablespoon pork lard over high heat. Place the chicken in the pan and fry each side for about 5 minutes. Remove the chicken and set it aside.
Reduce the heat to medium. Add the chopped onions to the same pan and fry until they become translucent. Use a flat-edged spatula to scrape the browned bits from the bottom of the pan, as they are very flavorful and should be included in the chicken paprikash.
Add 2 Tablespoons ground sweet paprika and stir for 30 seconds.
Pour in 2 cups chicken broth and return the fried chicken pieces to the pan. Throw in the 5 allspice berries. Bring to a boil, then reduce the heat to low. Cover with a lid and allow the paprikash to simmer for 40 minutes, or until the chicken meat is soft and tender.
Remove the cooked chicken and set it aside, keeping the meat warm.
Make a roux: In a non-stick pan, melt 1 Tablespoon (heaped) unsalted butter over medium heat until it starts to bubble. Sprinkle in 1 Tablespoon (heaped) all-purpose flour and fry for 1-2 minutes while stirring. Gradually add the roux to the paprikash, whisking thoroughly to avoid lumps.
Cover with a lid and let the sauce simmer for 15-20 minutes.
Remove the pan from the heat source and add 3/4 cup sour cream. Stir well, but do not cook any further.
Strain the paprikash through a sieve, discarding any remnants caught in the sieve, such as onions and allspice berries.
Season the paprikash with salt to your liking. Optionally, add 1/2 teaspoon granulated sugar
Put the chicken pieces back into the pan, let them warm up in the sauce, and then serve.

Notes

The basic recipe makes 4 yields.
Arrange the warmed slices of dumplings around the edge of a plate, place the chicken pieces next to the dumplings, and pour the chicken paprikash over them.
Count on 2 pieces of chicken per person. I used 4 chicken thighs and 2 leg & thigh quarters, which was just enough for my three boys.
Use sour cream, not heavy cream. Sour cream provides the right touch of flavor that is characteristic of this delicious dish.
Do not use light sour cream; the minimum fat content should be around 20%. Light sour cream could cause curdling in the sauce.

Nutrition