Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Hungarian Chicken Paprika and Dumplings
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- #47318
Browned chicken and onions served with homemade dumplings in a rich, creamy paprika sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3 pounds chicken, cut into pieces
4 tablespoons butter
1/2 cup chopped onion
3 cloves garlic, chopped
salt
2 tablespoons sweet hungarian paprika
1 small tomato, peeled and chopped
1 cup chicken broth
3 tablespoons flour
1/4 cup heavy cream
1/2 cup sour cream, at room temperature
Dumplings
2 cups flour
1 teaspoon salt
1 large egg
3/4 cup water (more as needed)
directions
Brown the chicken and onions and garlic in the butter until brown, adding salt midway. Remove the chicken and add paprika and cook for 1 minute. Add the chopped tomato and 1/2 the chicken broth; lower heat and simmer 5 minutes.
Return chicken to the pan and cook for 30 to 40 minutes. Remove the chicken and keep it warm.
Sprinkle the flour over the drippings, stirring briskly to smooth and blend and simmer for 3 minutes. Gradually add enough chicken broth to make 1 cup of liquid, then stir in the heavy cream. When it is heated through, turn off the heat and add the sour cream to the sauce, blending quickly so that it doesn't boil. Spoon over the chicken.
Variations: May omit the heavy cream and put in a pint of sour cream. May add chopped green peppers and mushrooms to the cooking chicken.
Dumplings: Mix egg, salt and water. Add enough flour to make a soft dough.
Heat a pot of water. Add salt. At the boil, make small teaspoonsful of the dough and pull it off the plate into the water. When they come to the surface, cook 1 to 2 minutes and drain. Add to the paprika sauce.
Note: In a pinch, you can just make wide noodles or bow ties instead of the dumplings.
added by
macleodkat
nutrition data
679 calories, 40 grams fat, 40 grams carbohydrates, 37 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
December 13, 2009
Wonderful aroma while simmering! Used whole skinless chicken breasts, and the result was moist and flavorful. This is a keeper recipe. Thank you.
October 12, 2008
This was the most authentic recipe I have found have for Hungarian Chicken Paprikas. Thank you! It's perfect!