Hungarian Chicken Paprika

Summary

Ingredients

• 1 large chicken
• 500 g onion (s), diced
• 1 red pepper (s), diced (also works without)
• 0.5 liter ½ poultry stock
• 1 cup crème fraîche or sour cream
• 2 cloves garlic)
• 30 g paprika powder, noble sweet
• 30 g paprika powder, hot
• 1 tablespoon tomato paste
• 1 lemon (s), juice and zest
• salt and pepper
• 500g flour
• 3 egg (s)
• 3 egg yolks
• 20 ml milk
• 1 tablespoon salt
• some butter

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Instructions

1. This recipe is from my Hungarian friend, who makes her four children happy with it very quickly and easily. She then only takes chicken thighs so that every child can get one too. And she (and also my son) claims that the chicken only tastes good with the original dumplings, so I added the recipe right away. But be careful: This is not a diet recipe, I don`t know any diet variant of it. Quarter the chicken, season with salt, fry in hot oil without turning it color, then remove. Sauté the onions in the pan set, stir in the garlic, tomato paste, paprika and paprika powder, immediately add the chicken stock. Add the chicken, cover and cook until soft, adjusting the liquid if necessary. Remove the chicken pieces, add the creme fraiche to the stock, puree and season with a little lemon zest and lemon juice. Add the chicken pieces to the sauce for serving, decorate with a few dabs of creme fraiche. Serve a little sour cream separately at the table, which anyone can stir in as required. Cooking time: approx. 45 minutes Dumplings: Mix the eggs, egg yolks, flour, salt and milk into a smooth batter. Bring plenty of salted water to the boil. Put the dough into the water by hand or with a Knöpfle slicer or whatever it`s called, always stirring with a wooden spoon so that no lumps are formed. Bring the dumplings to the boil, strain, toss in melted butter Cooking time: approx. 3 minutes