Paprikahuhn Mit Nockerl Chicken Paprikash With Tiny Dumplings Food

PAPRIKAHUHN MIT NOCKERL - CHICKEN PAPRIKASH WITH TINY DUMPLINGS

Steps:

• Finely chop the onion.
• Heat the butter in a heavy pan or dutch oven with a lid until it foams, add the chopped onion and saute until soft but not browned.
• Add the chicken meat and together with the onion brown lightly, stirring frequently.
• Season with salt and paprika and stir until the paprika is well incorporated and fragrant, careful not to burn it, it will get very bitter.
• Add the flour and stir, add the creme fraiche stirring to combine.
• Now add the chicken stock, turn the heat to medium low, cover and simmer until the meat is cooked and the liquid is reduced to a ceamy sauce.
• Plate over "Nockerl", sprinkle with chopped parsley and serve.

CHICKEN PAPRIKASH

Steps:

• Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
• Photograph by Antonis Achilleos

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• 1. If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
• 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.
• 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.
• 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 one day! ;) Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
• 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.
• 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! ;)
• 7. FOR THE DUMPLINGS: 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!
• 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.
• 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!

CHICKEN PAPRIKASH WITH DUMPLINGS AND RICE

Steps:

• Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot.
• Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve.
• Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking.
• Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally.
• Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough.
• Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover.
• Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice.
• To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish.
• Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more.
• Enjoy!