Paprika Chicken and Dumplings
Author: April | Food n' Focus
  • 250 g old buns (roll, toast bread)
  • 2 eggs
  • 100 g flour
  • 2 ml milk
  • Preparation:
  • Parsley
  • Salt
  • Nutmeg
  • White pepper
  • For the chicken:
  • 1 package of 4 chicken thighs and drumsticks
  • 2 large onions
  • 2 tablespoons olive oil
  • 3 tablespoons paprika.
  • 8 cups of chicken broth
  • 2 to 3 tablespoons of flour
  • ½ cup of sour cream
  • Juice of 1 lemon
  • Salt and pepper to taste
  1. For the dumplings: Dice up bread into small cubes and leave to dry in the oven. Take out of the oven and douse in milk, add egg yolks, chopped parsley, salt and nutmeg.
  2. Mix all together and leave for about 10 minutes to rest. Then gently fold in whisked egg whites and the dough is ready.
  3. Lay out a piece of plastic wrap and form the 'dough' into a loaf shape. Wrap the resulting dough in tightly in the plastic wrap, tying off the ends, and cook in boiling water for 15-20 minutes according to its size.
  4. Remove, unwrap and slice into rounds.
  5. For the chicken: In a large castiron pot add olive oil and onions and cook until caramelized.
  6. Add the chicken and paprika and cook on medium heat until the meat if cooked fully, remember to keep stirring so the paprika does not stick to the bottom.
  7. Add your chicken broth, cover, and let simmer for about 30 minutes (or until chicken becomes soft and tender).
  8. In a bowl mix the flour, sour cream, lemon, and a little bit of the gravy from the pot until it becomes one smooth texture then add to the pot slowly while mixing. Season with salt and pepper to taste.
  9. Ladle the sauce into shallow bowls and serve with the chicken and dumplings.
Recipe by Food n' Focus - Food, Travel, Photography at