Paprika Chicken with Dumplings is the embodiment of comfort food. Switch it up and serve with white rice, boiled potatoes, egg noodles, or bread instead!
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Ingredients:
Chicken Paprikash:
2 pounds chicken breasts, cut into 1-inch chunks
2 Tablespoons butter
3 teaspoons paprika, divided
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
1 small onion, diced
3/4 cup chicken broth
1 can (14 oz.) diced tomatoes (do not drain)
1/8 teaspoon red pepper flakes
2 Tablespoons cornstarch
2 Tablespoons cold water
1/2 cup sour cream
Dumplings (German Spaetzle):
2 cups all-purpose flour
1 teaspoon salt
4 eggs
6 Tablespoons milk
Directions:
Chicken Paprikash:
1. In a large non-stick skillet over medium-high heat melt the butter. Season the chicken pieces with 1 teaspoon paprika. Add chicken to the skillet and cook without turning for 3-4 minutes.
2. Add in the onion, garlic, salt, and pepper; stirring occasionally. Cook until chicken is done and onions are softened, about 7-10 minutes.
3. Turn heat to medium low and add chicken broth, diced tomatoes, remaining paprika, and red pepper flakes. Cover and simmer for 30 minutes to let the flavors mingle.
4. Create a slurry by whisking together the cold water and cornstarch. Pour into the skillet and stir continuously until the mixture is thickened, about 3-5 minutes. Remove from heat and stir in the sour cream. Taste the sauce and you can adjust the seasonings by sprinkling in some garlic salt or chicken bouillon.
5. Garnish with fresh parsley (optional) and serve alongside the German Spaetzle. You can also serve with egg noodles, white rice, crusty bread, or boiled potatoes.
Dumplings (German Spaetzle):
1. In a bowl, whisk together the flour, eggs, milk, and salt. The batter should neither be too thin or too thick, or it will be difficult to press through the spaetzle/dumpling maker (a large hold sieve or colander). Let the batter sit for 5-10 minutes.
2. Fill a large pot 3/4 of the way with water and 1 Tablespoon salt. Bring to a boil, then reduce to medium heat.
3. Press batter through the spaetzle/dumpling maker using a stiff spatula and let it drop into the hot water.
4. Let the dumplings cook for 2-3 minutes, or until they float to the top. Stir occasionally. Transfer the cooked dumplings into a colander to drain.
5. Serve the dumplings immediately. If you don't serve them right away, add 1 Tablespoon of butter and mix together to prevent them from sticking together.
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