Hungarian Chicken Paprikash - Csirke Paprikás

[pvirga88]

Here is a recipe I got from my grandmother... She used to cook this back in Hungary on her Farm... It's a really good recipe for the colder months...

Hungarian Chicken Paprikash - Csirke Paprikás

2 tablespoons vegetable oil

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up or Cut 2 lbs of chicken breast into cubes

2 medium onions, chopped

1 ½ Cups Half N’ Half (adjust ingredients if you want extra sauce)

2 tablespoons Hot OR Sweet Hungarian paprika

2 Tbsp Flour

1 teaspoon salt

1/4 teaspoon pepper

Dumplings

 

Heat oil in a pot until hot. Place chicken in pot and cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Put onions in same pot (add a little more oil if needed) stir onions in oil until onions are tender and lightly browned. Add chicken back into pot on top of onions

In a large jar, put in half n’ half, salt, pepper, paprika and flour. Close top and shake really hard until all the flour and ingredients are blended without any lumps.

Pour sauce over chicken, heat to boiling and then reduce to a simmer. Cook at simmer, stirring occasionally. The gravy will get thicker as it cooks. (If the gravy does not get thicker, keep blending in a teaspoon of flour a little at a time until desired thickness) Cook for about 20 minutes.

Dumplings

8 cups water

1 teaspoon salt

3 eggs, well beaten

1/2 cup water

2 cups all-purpose flour

2 teaspoons salt

Heat 8 cups water and 1 teaspoon salt to boiling in a separate pot. Mix eggs, 1/2 cup water, flour and 2 teaspoons salt. Drop dough by teaspoonsful into boiling water. Cook uncovered, stirring occasionally, for 10 minutes; drain.

ENJOY