- 4 slices bacon, diced
- 1 onion, chopped
- 4 skinless, boneless chicken breasts
- 1 (14.5 ounce) can diced tomatoes
- 1 tablespoon paprika, or more to taste
- 1/2 cup water, or more as needed
- 1 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon cold water
- Dumplings:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 cup water
- 1 teaspoon butter
- Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
- Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
- Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
- Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
- Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.
08/31/2019
recipepes.com
hungarian chicken paprikash, recipe
PT15M
PT1H
5
455 calories
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