Paprika Chicken Recipe

Paprikás Chicken
Adapted from George Lang's Cuisine of Hungary.

• By: SiBurning
• Cuisine: Hungary
• Servings: 4

• 2 medium onions, peeled and minced
• 2 tablespoons lard
• 1 plump chicken, about 3 pounds, disjointed, washed, and dried
• 1 large ripe tomato, peeled and cut into pieces
• 1 heaping tablespoon "Noble Rose" paprika
• 1 teaspoon salt
• 1 (Italian) green pepper sliced (I use 2 or 3, diced fine)
• 2 tablespoons (or up to 1/4 cup) sour cream
• 2 tablespoons heavy cream (optional, use more sour cream if you skip it)
• egg dumplings

1. In 4-5 qt casserole with tight fitting lid.
2. Cook the onions in the lard, covered, over low heat for about 5 minutes. They should become almost pasty, but not brown.
3. Add chicken and tomato and cook, covered, for 10 minutes. They should steam.
4. Stir in paprika. Add 1/2 cup water and salt.
5. Cook covered over very low heat for 30 minutes.
6. Remove chicken pieces.
7. Add green pepper and cook, covered, until soft. Add water if necessary. This can take half an hour or more for the peppers to liquify.
8. Remove cover and cook until the liquid evaporates and thickens.
9. Stir in the sour cream, and heat through.
10. Adjust salt.
11. Replace chicken and cook, covered, over very low heat until done.
12. Just before serving, whip in the heavy cream.
13. Serve with egg dumplings.

Ingredients

1. 1 egg
2. 3 tablespoons lard
3. 1/3 cup water
4. 1 teaspoon & 1 tablespoon salt
5. 1 1/2 cups flour (semolina is often used)

Method

1. Mix egg, 1 tablespoon lard, 1/3 cup water, and 1 teaspoon salt. Mix in the flour lightly. Do not work mixture too much, just enough to give it an even texture, about 3 minutes. Let it rest for 10 minutes.
2. Bring to a boil 3 quarts water with 1 tablespoon salt. Dip a tablespoon into the boiling water (to prevent sticking) and with the spoon tear pieces out of dumpling mixture, dropping the pieces into the boiling water.
3. When the dumplings have all surfaced to the top of the water, turn off the heat and remove them with a slotted spon. Rinse them with cold water and drain.
4. Heat remaining 2 tablespoons lard (or chicken or goose fat) in a frying pan and lightly toss the completely drained dumplings in it for a few minutes. Sprinkle with salt to taste.
5. Serve as a garnish for traditional stews or with other main dishes with sauces.

When you cook dumplings, always make a "trial balloon". If the trial dumpling falls apart, add some flour or breadcrumbs to the dumpling mixture. If the mixture is too stiff, add some milk. The entire procedure must be done very speedily, otherwise the dumplings will be overcooked. You should also be careful not to drop too many dumplings into the broth at the same time, to prevent their sticking together.