Tuesday, December 21, 2010

chicken paprikash with potato dumplings

hubster and i recently traveled through spain with friends 
one of the gals was mildly obsessed with paprika
she was very determined
to bring some home
at every stop
 she looked for the perfect spice
for paprikash
in the end
she arrived home with a
satchel full 
of the wonderful crimson spice
promised a recipe
that would showcase
the wonderful 
flavor of this smoky and rich ground pepper

this recipe is very flavorful 
it is usually eaten with a flour dumplings
i favor large potato dumplings with this recipe
it gives it heft
curbs the spice a bit
paprikash with potato dumplings
chicken paprikash
(printable recipe)
1 /2 cup flour
2 Tbs sweet paprika
t/t salt
t/t pepper
whole chicken cut into 8 pieces
3 Tbs olive oil
1 large onion-cut in half, then thinly sliced
1Tbs + 1 tsp smoked paprika
3 Tbs paprika
¼ tsp cayenne
14 oz can diced tomatoes
juice from 1/2 lemon
2 tsp sugar
2 cups or more chicken broth
1 cup sour cream
 Combine flour and 2 Tbs paprika with salt and pepper.  Dredge chicken in flour mixture.  Reserve left over flour.  Add oil to dutch oven.  Heat over medium high heat.  Add chicken and brown on both sides.  Remove chicken and reserve.  Add a bit more oil to pot.  Add onion and cook until tender.  Add red pepper, paprika and salt.  Return chicken to pot and pour in the tomatoes. Add enough broth to cover.  Bring to a boil, reduce heat and cover and simmer 30-45 minutes, until chicken is done.  Remove from heat and let cool.  Combine reserved flour and ½ cup sour cream.  Add small amount of liquid from pot to flour mixture and stir with whisk until smooth.  Add to pot and simmer 5 minutes.  Add remaining sour cream at serving.
potato gnocchi
(printable recipe)
2 large russet potatoes
1 cup (about) flour
1 egg--slightly beaten
generous pinch salt
scrub the potatoes and rub with a bit of olive oil and sprinkle with salt.  put on a cookie sheet and bake at 400F until baked through and soft.  while the potatoes are still hot, cut each potato in half and push through a potato ricer in a mound. (save the skins for a yummy snack) make a well in the potato and sprinkle with most of the flour, and the salt.  put the egg in the well and gently mix in to form a dough.  try not to overwork, and add flour as necessary to make a dough that will stay together. you really don't want your dough falling apart in the water. you may need more than 1 cup flour. knead until the dough is cohesive. for this recipe, i make large gnocchi "dumplings", but you can make traditional ones if you like. roll the dough out to 1/4" and cut into rectangles.  make score marks on each side (this helps "catch" the sauce).  cook the dumplings in a pot of boiling salted water. toss them into the water, let them float to the top and then wait another 60 seconds or so.  remove from the water then, toss into the pot of paprikash and let them soak up a bit of the sauce. when serving, i put the dumplings in one serving dish and the chicken with sauce in another.  while served separately, they are meant to be eaten together.

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