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Hungarian Chicken & Dumplings

Susan used to make a version of this called German Chicken. The dumplings were hand rolled and thicker. Yummy! This recipe is similar and is VERY good! It’s more salty and less sweet than the German chicken. 

Hungarian Chicken Paprikash (Chicken and Dumplings)

Submitted by Deb Crane (Just A Pinch Member)

This is my grandmother's version of Hungarian Chicken Paprikash. If there is food served in Heaven, I am sure

this is on the menu! My grandmother was the best cook ever. She would have this hearty dish ready and we

could hardly wait! Now I serve it to my grandchildren and they love it as well. Down home pure comfort food.

Prep Time: 10 Min Cook Time: 1 Hr Serves: 8 serving(s)

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Ingredients

3 Tbsp vegetable oil

1 vidalia onion, chopped

1 whole cut up chicken (skin intact)

2 Tbsp sweet paprika

3 chicken bullion cubes (or more to taste; 1 per cup of water added)

ADD LATER TO BROTH:

1 pt sour cream

1/2 pt water

4 Tbsp flour (or more to thicken if you like)

3 tsp Lawry's seasoning salt (optional, but adds flavor!)

FOR THE DUMPLINGS:

4 eggs

3 c water

6 c all-purpose flour

1 tsp salt

Directions

STEP 1

If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.

STEP 2

Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't

want them brown, just tender.) Take off heat. Add the paprika. Mix it well.

STEP 3

Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have

to and add additional oil in small amounts if needed.) NOTE: I buy a whole chicken and cut it up myself.

Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.

STEP 4

Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don't

cube for every one cup of water... just eyeball it). Also, add the Lawry's seasoning salt (if available). Not

necessary, but to me, is the secret ingredient. Grandma didn't tell us about that until we saw her add it oneday! ;) Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.

STEP 5

While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a

Kitchen-Aid mixer. Whip it very smooth and set aside.

STEP 6

When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream

mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You

can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and

adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is

up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)

STEP 7

FOR THE DUMPLINGS: NOTE: THIS IS A DOUBLE BATCH. You will need to do a few batches or use half

the dumpling ingredients.* Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour

and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a

spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to

the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When

they rise to the surface, they are done. Drain and rinse. It makes a lot of dumplings! But that is ok, they will

be gone in no time!

STEP 8

Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if

you de-bone it, it will be placed in the sauce.

STEP 9

One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive...

truly a wonderful comforting food!

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