posted on Sep, 13 2014 @ 02:19 PM
I don't have much in the way of "family recipes". My grandfather came through Ellis Island as a young child, and this was a recipe that his mom
used. All his brothers make the exact same dish, which made connecting with strange family from "back east" a little easier for the Texas arm of
the family established by my grandfather.
We made this yesterday. Its a bit labor intensive for an after dinner meal....but my mom (who lives with us) was craving some comfort food. So i put
in the time last night to turn out an oustanding batch of Chicken Paprikash
I use boneless/skinless thighs. But you can use whatever you like. Boneless/skinless breasts aren't the right choice for this, however. But if you
have some bone in chicken, itll make it that much better.
- in a large pot bring about 10 cups of water to a boil
- salt the water with about 3 tbl salt
- add in 3 tbl paprika (i used a smoked paprika, but regular old McCormack's works, too)
- add in several stalks of celery and a chopped onion
- add in the chicken, simmering until done
- remove the chicken from the broth, and set aside.
- discard the celery and onion
If you make chicken and dumplings, you should scrap your current dumpling recipe and use this one instead. Much more "bite" to it. I used 6 eggs
in my dish last night, but the ratio is generally 2.5 cups of flour for every 2 eggs used.
8 cups flour
1/2c fresh chopped parsely
4 minced cloves garlic
3 tbl salt
3 tsp baking powder
Mix all the ingredients together. It takes a bit of work, as it gets very stiff and sticky. Just work it. Use your bare hands towards the end if
need be (just dust your hands with flour first). Once the dough is made, drop spoonful size chunks into the chicken broth. Maybe 10 at a time.
After you get them all dropped in each batch, you will want to gently stir the broth to release the dumplings from the bottom (they will stick upon
hitting the bottom of the pan). The dumplings will float. Let them simmer for about 5 minutes after this, then remove from the water and set aside
while you finish making the rest
Once all the dumplings are removed:
- Add in 2 pints sour cream and whisk until smooth
- Add in 2 more tablespoons paprika, until it starts to have a strong, orange color
- Add in the chicken pieces
- Mix 1 cup flour into 2 cups milk
- Mix into the broth mixture and return to a simmer to thicken
- Return the dumplings to the mix and simmer for about 5 minutes to bring it all together
The end result: a fairly thick, orange/red, creamy broth full of flavor and filled with tasty chicken and wonderful "al dente" dumplings.
I had mine 2 bowls full with a bit of bread and a Fat Tire beer