Hungarian Chicken Paprikash (Chicken and Dumplings)

Instructions

1. Season the chicken with salt and black pepper.
2. Heat the oil or lard in a large pot over medium-high heat. Brown the chicken on both sides, then remove and set aside.
3. Add the onions to the same pot and cook for 6–8 minutes, until softened.
4. Add the garlic and cook for 1 minute.
5. Remove the pot from the heat and stir in the Hungarian paprika. Add the tomato and green pepper.
6. Return to the heat and add the chicken broth. Stir well.
7. Return the chicken to the pot. Cover and simmer gently for 35–45 minutes, until the chicken is tender and cooked through.
8. Meanwhile, make the dumplings. Beat the eggs with salt, then gradually mix in the flour and enough water to form a thick, soft dough.
9. Bring a separate pot of salted water to a gentle boil. Drop small portions of the dough into the water using a teaspoon.
10. Cook the dumplings for 3–5 minutes, until they float to the surface and are cooked through. Drain.
11. Mix the sour cream and flour in a bowl until smooth. Slowly whisk in a little of the hot paprika sauce to temper the mixture.
12. Stir the sour cream mixture into the chicken pot and simmer gently for 5–8 minutes, until the sauce thickens.
13. Add the cooked dumplings to the sauce or serve them alongside the chicken.
14. Serve hot with extra sour cream and a sprinkle of Hungarian paprika.

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 4–6