Hungarian Paprika Chicken

Ingredients for 4 servings:

• 1 large chicken
• 500 g onion(s), diced
• 1 bell pepper(s), red, diced (can also be done without)
• ½ liter chicken stock
• 1 cup of crème fraîche or sour cream
• 2 garlic cloves
• 30 g sweet paprika powder
• 30 g paprika powder, hot
• 1 tbsp tomato paste
• 1 lemon(s), juice and zest
• salt and pepper
• 500 g flour
• 3 eggs
• 3 egg yolks
• 20 ml milk
• 1 tbsp salt
• some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Paprika risotto

This recipe is from my Hungarian friend, who makes her four children happy with it quickly and easily. She uses only chicken thighs so that each child gets one. And she (and my son too) claims that the chicken only tastes good with the original dumplings, so I included the recipe right away. But be careful: This is not a diet recipe, and I don’t know of any diet version. Quarter the chicken, season with salt, fry in hot oil without browning, and remove. Sauté the onions in the pan, stir in the garlic, tomato paste, paprika, and paprika powder, and immediately pour in the chicken stock. Add the chicken, cover, and simmer until tender, adjusting the liquid if necessary. Remove the chicken pieces, add the crème fraîche to the stock, puree, and season to taste with a little lemon zest and lemon juice. To serve, add the chicken pieces to the sauce and garnish with a few dollops of crème fraîche. Serve a little sour cream separately at the table, which everyone can stir in as desired. Cooking time: approx. 45 minutes. Dumplings: Whisk eggs, egg yolks, flour, salt, and milk into a smooth batter. Bring plenty of salted water to a boil. Add the batter to the water, using a hand-scraper or a knöpfle grater, or whatever it’s called, stirring constantly with a wooden spoon to avoid lumps. Bring the dumplings to a boil, strain, and toss in melted butter. Cooking time: approx. 3 minutes.