Hungarian Paprikash Chicken
Prep Time (45min )
Ingredients (servings 4)
3tbsp Sunflower Oil
200 g (7 ounces) Onion
2 TBSP Sweet Paprika Powder
2 Whole Chicken Legs
100 g (3.5 ounces) Tomato
100 g(3.5 ounces) Hungarian Sweet Yellow Pepper
Salt and Pepper to Taste
200 g (7 ounces) Sour Cream
20 g (.7 ounces) Plain Flour
Stir fry the finely chopped onions in a little oil until “glassy.” Remove from the stove and stir in the paprika powder. Mix it well and add a touch of water and let simmer.
Add the chicken pieces and return the pan to the stove. Add the cut pepper and tomatoes and season with salt and pepper to taste. Now add water until it covers half of the chicken legs. Bring to a boil then reduce heat and add the lid. Simmer until the chicken is tender. If you need to add more water feel free to do so to ensure the chicken will not burn but too much water will ruin the dish.
Using a bowl mix the flour into the sour cream. Stir until smooth. Take a tea spoon of the juice from the cooking dish and mix it in with the sour cream. Do this twice before adding the sour cream.
Add the sour cream to the cooking dish and simmer 4-5 minutes more.
Prep Time (15 min)
400 g (14 ounces) Plain Flour
150 ml Water
1 Tbsp Sunflower Oil
Bring water to a boil and add some salt to it.
Using a deep bowl, mix flour, salt, eggs and as much water needed to give it a sticky dough consistency. Be careful not to make the dough too thin. It’s best to be a thicker dough.
Put the dumplings maker (a cheese grater will work as a substitute) over the pot of boiling water. Add the dough to the dumpling maker and slide it back and forth allowing the small pieces of dough to fall into the boiling water.
Cook the dough, until it starts to float on the top of the water. This indicates that its finished. Add to a strainer and run under lukewarm water. Add a little oil to it so the pieces don’t stick together.
Last thing to do is add the two dishes together and enjoy!!