Chicken Paprikash

LizP's Note:

This is a family favorite! My husband's mother used to make this recipe for him as a child, and she passed it down to me and now I make it for my children. I admit to lightening up the recipe a bit, but I did not sacrifice any flavor. This is creamy, comforting, filling, homey and downright delicious. Once you are full you will be going back for more bites just because you want more taste. I hope you enjoy this as much as we have over the years.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

Chicken

• Pam cooking spray
• 1 chopped onion
• 2 tablespoons paprika
• 1 teaspoon salt
• 3 lbs boneless skinless chicken thighs
• 2 cups water
• 1 ½ cups light sour cream

Dumplings

• 2 1⁄8; cups flour
• 1 cup water
• 1 egg
• 1 teaspoon salt

Directions:

1. Spray large sautee pan with PAM and brown the chicken thighs in batches. Add onion, salt and paprika and cook until onion is softened. Add chicken back to pan and add the 2 cups water. Cover and cook 1 hour until chicken is tender.
2. Add Dumplings (instructions below) and sour cream and cook uncovered until thick.
3. Dumpling Instructions:.
4. Bring a large pot of water to a boil.
5. Mix flour, water, egg and salt and stir until smooth.
6. Drop spoonfulls of dough (I use a small cookie scoop -- maybe 2 tsp) into the boiling water. Cover and cook for 15 minutes. Drain and add to chicken mixture.
7. A hint so dough will not stick to the spoon is to dip it into the boiling water first. As you continue to dip the spoon as you let the dough go, it will just fall off the spoon.

Reviews

[Chef #Johnbr]

This is what whey make here.Love it to death.We use chicken breast with the bone when cooking.Then when cooked take the meat of and put it in the sauce.