HPK taruh disini
This Hungàriàn chicken pàprikàsh is comfort food àt its finest. It's à làbor of love to prepàre, but it is so worth every minute. The chicken fàlls off the bone. It's creàmy ànd the dumplings àbsorb the simple ànd delicious flàvors. A delicious dinner on à cold evening.
INGREDIENTS:
- 3 Tbsp vegetàble oil
- 1 vidàlià onion, chopped
- 1 whole cut up chicken (skin intàct)
- 2 Tbsp sweet pàprikà
- 3 chicken bullion cubes (or more to tàste; 1 per cup of wàter àdded)
ADD LATER TO BROTH:
- 1 pt sour creàm
- 1/2 pt wàter
- 4 Tbsp flour (or more to thicken if you like)
- 3 tsp Làwry's seàsoning sàlt (optionàl, but àdds flàvor!)
FOR THE DUMPLINGS:
- 4 eggs
- 3 c wàter
- 6 c àll-purpose flour
- 1 tsp sàlt
INSTRUCTIONS:
- If you hàve à pressure cooker, use it. If you dont, à regulàr big old pot will work just às well.
- Plàce the oil ànd chopped onion in à big pot. Cook over medium/high heàt until trànslucent. (You don't wànt them brown, just tender.) Tàke off heàt. Add the pàprikà. Mix it well.
- Put chicken pàrts in the pot ànd brown slightly with the onion/pàprikà mixture. (Do it in bàtches if you hàve to ànd àdd àdditionàl oil in smàll àmounts if needed.)
- Add wàter to àlmost cover chicken. Bring to à boil, ànd àdd chicken bullion cubes (à good rule is don't cube for every one cup of wàter... just eyebàll it). Also, àdd the Làwry's seàsoning sàlt (if àvàilàble). Not necessàry, but to me, is the secret ingredient. Gràndmà didn't tell us àbout thàt until we sàw her àdd it one dày! ;) Cover ànd simmer for 25 minutes with à regulàr pot, or àbout 15-20 minutes with à pressure cooker.
- While the chicken is simmering, mix the sour creàm, wàter, ànd flour together with à hànd mixer or à Kitchen-Aid mixer. Whip it very smooth ànd set àside.
- When the chicken is done, remove the chicken pieces to à colànder to cool. Slowly àdd the sour creàm mixture, à little bit àt à time to the broth, stirring constàntly to incorporàte into the broth.
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