Mom's Chicken and Dumplings (Chicken Paprika)
- Ready In:
- 1hr 45mins
- 4 lbs chicken thighs, skin removed (boneless thighs if you can find them)
- 2 small onions, chopped
- 1 tablespoon butter or 1 tablespoon oil
- 1⁄2 teaspoon garlic powder
- 1 -2 teaspoon salt
- 1⁄4 teaspoon black pepper (to taste)
- 1 -2 tablespoon paprika
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon paprika
- 1 large egg, beaten
- In a stock pot or dutch oven saute onions in butter until tender.
- Add water until pot is about 1/3 full.
- Add chicken thighs, garlic powder, salt, pepper and paprika.
- Make sure water is covering the chicken, if not add more until it just covers.
- Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
- In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
- Make a well in the center and drop in the egg and about 1/2 cup water.
- Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
- In a different large pot from chicken, boil water.
- Drop dumpling mixture by the teaspoon into the boiling water.
- (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
- When dumplings start floating on top, remove them with a slotted spoon or drain them.
- You may have to reduce the heat to see when they are floating.
- About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
- After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.
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This will be made time & time again in my house!!Everyone loved this, even though my dumplings weren't the best (a lil' undercooked) and didn't soak up alot of sauce. I need to start cooking this a lil' earlier than usual- but I definately won't mind!! Thanks for sharing- made for the French Forum Spice of the Month- paprika.
I will try this recipe.But why would you cook the chicken so long.? I make chicken paprika and I only cook my chicken for about 35 to 40 mins. I simmer my chicken and then after it is tender I take it out of pan and set aside. I then make a gravy. Sour cream flour paprika,and then mix in the broth. I never use water I use chicken broth. It has a better flavor.