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Permanent Link: Homemade Chicken Paprikash

Posted Dec 29 2010 10:13pm
December 29, 2010 | Filed in:

Several of you asked what that delicious looking dish was in my Christmas post

…I didn’t tell you because I was saving the full the secret for now. :shock:

It was homemade chicken paprikash. :mrgreen:

My Mother-in-law made just for me (okay, and my sister-in-law too :wink: ), because we requested it, and because she rocks! :cool:

Oh yeah – and – she cooks like me!  No measuring, just going! :)

Here’s the family secret recipe! (*this recipe was used to make a double batch, so if you wanted a “single batch”, just cut everything in half*)

Homemade Chicken Paprikash

Throw 2 sticks of butter in a large pan, that is set to medium heat

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Top with lots of chopped garlic.

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Chop two medium/large onions:

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Throw onions in with melted butter, stir well to coat onions in butter, cover, and let cook down for a little while.

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Start breaking eggs (my guess would be about a dozen) into a large container (you’ll be adding flour later so make sure you’ve got room!)

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Check your onions! :grin:

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Chop up chicken breasts (my MIL used one large bag of frozen chicken breasts, half way thawed), add them to the pot, sprinkle with salt, pepper, and LOTS OF PAPRIKA!!!!

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Cover up your butter/garlic/onion/chicken pot, reduce heat to medium, and leave it alone!

Go back to your eggs, and WHISK ‘em up!

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Add some garlic powder and onion powder to your eggs.

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Start adding flour into the eggs, a little at a time, and whisking until fully incorporated.

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This is where the expert eye really comes in.  You “just know” when the batter is thick enough.  See this:

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Not thick enough.

See this?

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Bring a large pot of water (with a decent splash of milk in it) to a boil:

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Start spooning out 1/2 to 1/4th spoonfuls of the batter, right into the water, and let them cook for about 5 minutes. (they should float to the top when they are done cooking!)

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Continue to fill the pot until you have the entire surface covered. Don’t over fill, then the dumpling won’t cook right!

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After the first batch is finished, strain them out using a slotted spoon, and let them hang in a colander in the sink.

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Continue to make batches of dumplings until the batter is all gone! :)

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Try not to eat all the dumplings while the next batch is cooking :)

After the butter/garlic/onion/chicken pot has been cooking on medium/low for about 1.5 to 2 hours – it should look something like this:

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At that point – remove all the chicken, and plate it so that it’s ready for serving:

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Once the chicken has been removed from the onion/butter/garlic pot – add an entire container of sour cream to the onion/butter/garlic mix.

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Combine dumplings, chicken, and sauce in a bowl and DEVOUR serve! :cool:

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So. AMAZINGLY. Delicious!  ENJOY! :)

(Special thanks to my Mother-in-law, June, who not only cooked us an amazingly delicious holiday meal, but also allowed me to stand over her shoulder, taking pictures, and asking non-stop questions like an insanely inquisitive 4 year old for 2 hours! “What’s that?” “Why are you putting that in now?” “How much of that are you putting in?” :razz: THANK YOU JUNE!) :)

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