Hungarian Chicken Paprikash
Description
This family recipe for Hungarian chicken paprikash features chicken breast in a paprika-flavored tomato sauce with little dumplings. This tastes best over rice or egg noodles.
Ingredients
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4 slices bacon, diced
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1 onion, chopped
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4 skinless, boneless chicken breasts
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1 (14 1/2 ounce) can diced tomatoes
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1 tablespoon paprika, or more to taste
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1/2 cup water, or more as needed
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1 teaspoon salt
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1/2 cup sour cream
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1 tablespoon all-purpose flour
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1 teaspoon cold water
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2 1/2 cups all-purpose flour
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1 teaspoon salt
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1 egg, lightly beaten
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1 cup water
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1 teaspoon butter
Directions
1
Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
2
Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
3
Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
4
Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
5
Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.