Chicken Paprikash

I have this sneaky feeling that this recipe is from my aunt’s neighbour, Judy, but I’m not sure. It is a hungarian recipe that’s great when the weather is cold and dark out. Note that it uses European paprika, which has a sweet taste, not the Spanish ornamental kind (see note below).

• 4 chicken breasts
• 1 cooking onion
• 3 Tbs paprika

1. Saute onion in oil until soft.
2. Add paprika and chicken plus enough water to cover tops of the chicken. Simmer 1 hour.

Dumplings

• 4 c flour
• 3 eggs, beaten

1. Mix well. Add enough water to make the consistency of paste.
2. Drop spoonfuls of dough into salted boiling water. Cook 10 min. Drain.
3. Add to chicken and sauce. Heat about 5 min and serve.

Word of Wisdom: The first time I made this dish it tasted foul! I didn’t know any better and used the wrong type of paprika. I was living with my parents at the time and it was so bad, we pitched it and ordered in. I was embarrassed but am sharing none-the-less to save you from the same fate.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.