Chicken Paprikáš with Halušky
Chicken Paprikáš was a staple at our dinner table in winter. With its flour dumplings and sour-cream heartiness, it always warmed the kitchen when it was cold and snowy outside in Salt Lake City. Paprikáš is a dish served throughout the former Austria-Hungary, but I can’t help but be partial to the one I grew up with. Here’s my mom’s recipe:
Write a review
- 6 chicken breasts, 8 chicken thighs, 8 drumsticks (all skinless) or any other combination you like
- 1 large onion
- 2 tablespoons olive oil
- 4 tablespoons sweet paprika
- ½ cup boiling water
- 2 tablespoons Wondra
- 1-1 ½ cup sour cream
- ¾-1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Halušky
- 2 ⅓ cups (300 grams) Wondra flour
- ½ teaspoon salt
- 1 egg
- 1 cup (220 ml) water
- Pat of butter
- Heat electric skillet or large, but shallow saucepan to medium-high heat. Dice the onion and coat the hot skillet with oil. Add the diced onion and saute until transparent. Add skinned chicken pieces to onions and sear on both sides until light brown. Remove skillet from heat and add paprika and mix thoroughly. Return to heat and add ½ cup of boiling water to chicken mixture; add salt and pepper. Simmer for about 30-40 minutes until the chicken is thoroughly cooked. Remove chicken and set aside. Mix flour into the sour cream and then add to the onion-paprika sauce. Mix with wire whisk until smooth and add salt, pepper and sour cream to taste. Slowly heat until it boils and maintain boil for five minutes. Add chicken piece back into the sauce. Heat and serve with halušky.
For the Halušky
- Mix ingredients together until it’s a paste-like consistency. Bring a large pot of salted water to a boil, similar to one you’d prepare for boiling pasta. Prepare a colander in the sink to drain the halušky and place a glass bowl with a pat of butter in an oven at about 200 degrees Fahrenheit. Dsp a wooden cutting board into the boiling water and Spread the dough mixture onto the board until it’s about a half-inch thick. Take the side of a soup spoon and flick little pieces of dough into the boiling water.
- When all the dumplings are made, bring pot to boil for a few seconds and then pour the halušky into the colander. Rinse with cold water and drain thoroughly. Put them into the heated buttered bowl and return to oven for about five minutes.
- Serve halušky topped with chicken paprikaš.
Trowel and Fork http://trowelandfork.com/