Chicken paprikash with semolina dumplings
Chicken Paprikash with Semolina Dumplings – A traditional recipe that brings comfort in every bite
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Servings: 4
I have always considered food to be a form of art, and chicken paprikash with semolina dumplings is a culinary masterpiece that combines tradition with flavor. This recipe, full of aromas and textures, is perfect for family meals or to impress guests. Before we start cooking, let’s familiarize ourselves a bit with the ingredients, history, and benefits of this delicious dish.
About Paprikash
Paprikash has deep roots in our cuisine, often associated with moments of conviviality and joy around the table. Chicken meat blends perfectly with the rich and spicy sauce, while the semolina dumplings are like fluffy clouds absorbing the delicious flavors. This dish is not only tasty but also nourishing, thanks to the protein from the meat and the carbohydrates from the semolina.
Essential Ingredients
- 4 pieces of chicken (thighs, breast, wings, or whatever you have on hand), washed and dried
- 500 g onion (yellow, red, or green, depending on preference), diced
- 5 cloves of garlic, finely chopped
- 100 ml oil (sunflower or olive, depending on taste)
- 600 ml water
- 1 tablespoon sweet paprika
- 1/2 teaspoon hot paprika (to taste)
- 2 tablespoons tomato paste
- 2 eggs
- Approximately 100 g semolina (or more, depending on the size of the eggs)
- Salt, to taste
Preparing the Paprikash
1. Heating the oil: Start by heating the oil in a large pot over medium heat. Make sure the oil is hot but not smoking to avoid burning the meat.
2. Cooking the meat: Add the chicken pieces to the hot oil and lightly fry them on both sides until golden. This will seal in the juices, giving it a richer flavor. Once the meat is browned, remove it from the pot and set it aside.
3. Sautéing the vegetables: In the same pot, add the onion and garlic. Sauté them over medium heat until the onion becomes translucent, about 5-7 minutes. This will add a flavorful base to the dish.
4. Combining the ingredients: Return the meat to the pot, stir gently, and add the water. Cover the pot and let it simmer on very low heat for about 1 hour. If you're using more tender meat, the cooking time can be reduced.
Preparing the Semolina Dumplings
5. Boiling the water: Start preparing the dumplings while the paprikash is simmering. Bring water to a boil in a large pot (about 5 liters) and add 1 teaspoon of salt.
6. Preparing the mixture: Beat the eggs well with a mixer (or manually) until frothy. Add 50 g of semolina and mix well. Depending on the size of the eggs, you can gradually add more semolina until you achieve a mixture that can be scooped with a spoon.
7. Forming the dumplings: When the water starts to boil, reduce the heat to allow it to simmer gently. Dip the spoon into the hot water and take a portion of the semolina mixture. Carefully place each dumpling into the boiling water.
8. Boiling the dumplings: Cover the pot with a lid and let the dumplings boil for 5 minutes. Add 1 cup of cold water to stop the rapid boiling and bring it back to a boil. Let them cook until fully done, about 10 minutes in total. Carefully drain them.
Finalizing the Dish
9. Adding the spices: In the pot with the paprikash, add the sweet and hot paprika, as well as the tomato paste. Mix well and let it simmer for 5 minutes for the flavors to combine. Adjust salt to taste.
10. The final combination: Carefully add the dumplings to the paprikash sauce, to avoid breaking them, and let them simmer together for a few minutes so they absorb the delicious flavors.
Serving and Suggestions
Chicken paprikash with semolina dumplings is served hot, alongside a fresh green salad, which will add a touch of freshness to the dish. A great choice would be a tomato salad with onion, drizzled with olive oil and balsamic vinegar.
Practical Tips
- If you want to add extra flavor, you can include some slices of smoked sausage when sautéing the onion for a more intense taste.
- Pay attention to the consistency of the semolina mixture. If it is too soft, the dumplings will not hold their shape. Add more semolina if necessary.
- You can experiment with various types of meat, such as turkey or even beef, adjusting the cooking time accordingly.
Frequently Asked Questions
- Can I use frozen meat? Yes, but make sure it is fully thawed before frying.
- How can I make the recipe spicier? Add more hot paprika or even a bit of fresh chopped chili pepper.
- Can leftovers be stored? Yes, paprikash and dumplings keep well in the fridge for 2-3 days. Reheat them in the microwave or on the stove before consuming.
This chicken paprikash with semolina dumplings recipe is more than just a dish; it is a culinary experience that will fill your heart and stomach. I wish you great success in cooking and, above all, bon appétit!
Ingredients: 4 pieces of chicken (thighs, breast, wings, or whatever you have at home), washed and dried 500 g of onion (yellow, red, green, whichever you have), chopped not too small 5 cloves of garlic, chopped 100 ml oil 600 ml water 1 tablespoon sweet paprika hot paprika (to taste) 2 tablespoons tomato paste 2 eggs approximately 100 g grissini, to taste
