Chicken Paprikash

Chicken Paprikash with Potato Dumplings

I typically prepare this paprikash when I need something filling that doesn't require a lot of complicated ingredients. It comes in handy when I have some chicken pieces in the freezer and a leftover serving of mashed potatoes from another meal. The recipe is straightforward and doesn't require constant attention, which is convenient if you have other tasks to handle in the kitchen.

Quick Info

Total Time: about 50 minutes
Preparation Time: 10-15 minutes
Cooking Time: 35-40 minutes
Servings: 3-4
Difficulty: medium (handling the dumplings requires a bit of attention)
Recipe Type: main course, family meal

Ingredients

6 chicken pieces (wings, thighs, or suitable stew pieces)
1 small onion
1 bell pepper
1 tablespoon of tomato paste
1 cup of water
salt
pepper
vegetable seasoning (for sautéing the onion)

For the dumplings:
1 small bowl of mashed potatoes (leftover or fresh)
1 egg yolk
1 tablespoon of flour
salt
pepper
dill (fresh or dried, to taste)

Preparation Method

1. Start with the vegetables. Finely chop the onion and mix it with a little vegetable seasoning, directly on the cutting board or in a bowl, until it softens slightly. This helps it dissolve more quickly when sautéing.
2. Place the onion in a pan or pot and begin to sauté it over medium heat with a tablespoon of oil or as needed. Once it has softened a bit, add the finely chopped bell pepper. Let everything sauté for about 5 minutes, stirring occasionally.
3. Add the chicken pieces over the sautéed vegetables. There's no need to brown them, just lay them on top.
4. Add a tablespoon of tomato paste and pour in the cup of water. Gently mix to combine the sauce, then cover and let it simmer on low heat for about 25-30 minutes. Occasionally check if you need to add a little water to prevent sticking.
5. While the chicken is simmering, prepare the dumplings. Place the mashed potatoes in a bowl. Add the egg yolk, a tablespoon of flour, salt, pepper, and dill. Mix well with a spoon. The mixture should be thick and sticky, able to hold on the spoon but not too stiff.
6. Heat a pan with a little oil. Use a spoon to take small portions of the dumpling mixture and fry them. They don't need to be perfectly shaped. Let them cook on each side until they turn golden brown. Remove them to a plate lined with paper towels.
7. Once the chicken is cooked and the sauce is at the desired thickness, turn off the heat. Serve the paprikash hot, alongside the fried potato dumplings.

Why I Make This Recipe Often

It uses readily available chicken and simple vegetables. The potato dumplings can be made from leftovers, which helps avoid food waste. It's suitable for a quick lunch or dinner. If you already have the mashed potatoes, everything comes together very quickly.

Tips and Variations

Tips

If you don't have vegetable seasoning or prefer not to use it, you can simply sprinkle salt over the onion.
The dumplings can be made smaller or larger, but smaller ones fry more evenly.
If the sauce reduces too much, add a little hot water, but don't dilute it too much.
You can use any type of chicken pieces, but bone-in pieces provide more flavor.

Substitutions

Tomato paste can be replaced with 1-2 tablespoons of tomato puree.
The bell pepper can be omitted if you don't have one, but add a bit of paprika for color.
Mashed potatoes can also be made with sweet potatoes if you want to change the flavor.

Variations

You can add fresh parsley at the end if you like.
If you want heartier dumplings, add another tablespoon of flour.
For a richer taste, you can add a bay leaf while simmering.

Serving Ideas

Paprikash pairs well with simple pickles or a green salad.
The dumplings are good even cold if they last until the next day.
If you prefer not to have dumplings, the paprikash can be served plain with bread.

Frequently Asked Questions

1. The dumplings are falling apart while frying; what can I do?
If they crumble, add a little more flour to the mixture. The mixture should be cohesive enough.

2. What chicken pieces are suitable?
Any pieces with some meat – wings, drumsticks, back, or even coarsely chopped breast. I don't recommend skinless breast as it tends to dry out.

3. Can I bake the dumplings instead of frying them?
You can, but the texture will be different, and they won't be as crispy. Frying is quicker.

4. Can I use instant mashed potatoes?
You can, but the taste will differ. If using instant mashed potatoes, make them thicker and let them cool before mixing with the other ingredients.

5. Can I add other spices?
Sweet or hot paprika can be added, but it's not included in the original recipe.

Nutritional Values

Values are approximate for one serving, including fried dumplings:

Calories: 350-400 kcal
Protein: 25-28 g
Carbohydrates: 22-30 g
Fat: 14-17 g

The dumplings contribute more carbohydrates and calories, especially if the mashed potatoes are made with butter or milk. The amount of oil used for frying can slightly alter the final values. The sauce from the paprikash is not very greasy unless additional oil is added.

Storage and Reheating

Paprikash can be stored in the refrigerator in a sealed container for up to 2 days. Fried dumplings should be stored separately, also in a sealed container. When reheating, the dumplings can be placed for a few seconds in a pan without oil to regain their texture. The sauce and meat can be heated over low heat, adding a little water if it has thickened too much. Dumplings can also be eaten cold, but they are better warmed up slightly. If you have a lot of mixture, I recommend frying only as many dumplings as you will consume at that moment.

 Ingredients: 6 chicken fillets, 1 small onion, 1 bell pepper, 1 tablespoon of broth, 1 cup of water, salt, pepper, seasoning, for dumplings, a small bowl of mashed potatoes, 1 egg yolk, 1 tablespoon of flour, salt, pepper, dill.

 Tags:  chicken paprika stew