Chicken Paprika with Homemade Dumplings


1.5 lbs boneless skinless chicken breast, cut into bite sized pieces

2 tbsp olive oil

2 garlic cloves, minced

1 yellow onion, diced

32 oz chicken broth

1 tbsp paprika

1 tsp sea salt

1/2 tsp pepper

1/4 tsp cayenne pepper

3/4 cup sour cream

1 tbsp flour

for dumplings:

1 cup flour

1/2 tbsp butter

1/3 cup milk

1/4 tsp salt

1/4 tsp baking powder


Heat the olive oil over medium heat. Add the onions and briefly saute until tender. Add the garlic, chicken, paprika, salt and pepper and saute until the chicken has browned (about six to eight minutes). Once the chicken has browned, add one cup of the chicken broth to the pot and increase heat to high. Bring mixture to a simmer and continue cooking for another five minutes or so until the chicken is done. Remove chicken with a slotted spoon and set aside.

Reduce heat to low and add the sour cream and flour to the one cup of simmering broth. Whisk well so there are no clumps and continue whisking and simmering until mixture is very thick. Add chicken back in pot and stir well.

Now, make the dumplings. Pour the remaining broth (3 cups) into another pot and bring to a boil.

In a large bowl, whisk together the flour, baking powder and salt. Cut in the butter with your fingertips, working the mixture together until all butter has been incorporated. Add milk and stir so a dough forms.

Turn dough out onto a floured surface and roll out to 1/8th inch thick. Using a knife or pizza cutter, cut thin strips of dough and then across the strips so you have small dough squares. Drop dough squares into boiling chicken broth and cook for about five minutes, until the dumplings float. Drain (reserve the broth for another use if you like) and drop cooked dumplings into chicken paprika. Stir and serve.


45 minutes