Best Hungarian Chicken Paprikash Recipe Without Tomato's

Here's a delicious recipe for Hungarian Chicken Paprikash:

Ingredients:

- 4 bone-in, skin-on chicken thighs (or breasts)

- 2 tablespoons vegetable oil or lard

- 1 large onion, finely chopped

- 2-3 cloves garlic, minced

- 2 tablespoons sweet paprika (preferably Hungarian Sweet Paprika 250gr/8.9oz)

- 1 cup chicken broth

- 1 cup sour cream

- Salt and pepper to taste

- Fresh parsley for garnish (optional)

Instructions:

1. Brown the Chicken:

- Heat the oil or lard in a large skillet or Dutch oven over medium-high heat.

- Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken and brown on all sides (about 5-7 minutes). Remove the chicken from the pan and set aside.

2. Cook the Onions:

- In the same pan, add the chopped onions. Sauté until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, being careful not to burn it.

3. Add Paprika:

- Reduce the heat to medium-low, then sprinkle the paprika over the onions and garlic. Stir well to combine, allowing the spices to bloom for about 1 minute.

4. Simmer:

- Return the chicken to the pan, adding the chicken broth. Bring to a simmer, cover, and reduce the heat to low. Cook for about 30-35 minutes, or until the chicken is cooked through and tender.

5. Finish with Sour Cream:

- Once the chicken is done, remove it from the pan and set it aside. In a separate bowl, mix the sour cream with a ladle of the hot cooking liquid to temper it. Then, stir this mixture back into the pan.

- Allow the sauce to thicken slightly over low heat, being careful not to boil it once the sour cream is added.

6. Serve:

- Return the chicken to the pan to warm through, then serve hot. Garnish with fresh parsley if desired.

Serving Suggestions:

This dish pairs wonderfully with rice, noodles, or crusty bread. Enjoy your Hungarian Chicken Paprikash!

Egg Dumplings Recipe

Ingredients:

- 2 cups all-purpose flour

- 1 teaspoon salt

- 3 large eggs

- 1/2 cup water (adjust as needed)

- 1 tablespoon butter or oil (optional)

Instructions:

1. Prepare the Dough:

- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Start mixing with a fork, gradually incorporating the flour into the eggs.

- Add the water little by little until the dough comes together. It should be soft but not sticky. If the dough feels too dry, add a little more water.

2. Knead the Dough:

- Lightly flour a clean surface and knead the dough for about 5-7 minutes until it's smooth and elastic. Let it rest for about 20-30 minutes, covered with a clean cloth or plastic wrap.

3. Shape the Dumplings

- After resting, roll the dough out to about 1/4 inch thick. Cut into squares or rectangles, about 2 inches in size. You can also use a knife or a pastry cutter to make even shapes.

4. Cook the Dumplings:

- Bring a large pot of salted water to a boil. Once boiling, reduce to a gentle simmer.

- Drop the dumplings into the water, a few at a time, being careful not to overcrowd the pot. They are done when they float to the top, usually in about 3-5 minutes.

- Use a slotted spoon to remove them and transfer to a plate.

5. Serve:

- Toss the dumplings with melted butter or oil if desired and season with salt or herbs. They can be served alongside chicken paprikash or any dish of your choice.

Enjoy!