Hungarian Chicken Paprikash with Dumplings

Ingredients

• 10 oz chicken thigh, cubed
• 1 tbsp butter
• 1/2 small onion, diced
• 1 tbsp sweet paprika
• 1/2 cup crushed tomatoes
• 3/4 cup chicken stock
• 1/3 cup sour cream
• 1 tsp flour
• 1/2 cup all-purpose flour
• 1 egg
• 2 tbsp water
• 1 tbsp chopped parsley
• Salt and black pepper

Steps

1. Cook onion in butter until soft, take the pan off heat and stir in paprika so it does not burn.
2. Add chicken, tomatoes and stock, then simmer until chicken reaches 165F.
3. Whisk sour cream with 1 teaspoon flour and temper it with hot sauce before stirring it back in.
4. Mix flour, egg, water and a pinch of salt into a sticky dumpling batter.
5. Drop small spoonfuls into gently boiling water and cook until they float and are firm, about 3 minutes.
6. Serve dumplings under paprikash and finish with parsley.

Allergen note: Contains dairy, egg and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.