Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken & mushroom paprikas with hungarian dumplings. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chicken & mushroom paprikas with Hungarian dumplings is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chicken & mushroom paprikas with Hungarian dumplings is something that I have loved my whole life. They’re nice and they look wonderful.
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To begin with this particular recipe, we have to first prepare a few components. You can cook chicken & mushroom paprikas with hungarian dumplings using 22 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chicken & mushroom paprikas with Hungarian dumplings:
- Prepare 600 g chicken breast or thighs (or both) cut into small cubes
- Make ready 1 large onion
- Make ready paprika powder,
- Take 3 garlic cloves crushed
- Take 2 medium tomatoes
- Prepare 100 g sliced mushrooms
- Prepare soured cream
- Prepare parsley chopped
- Make ready salt
- Make ready 1 red pepper cut into small pieces
- Make ready chilli (optional)
- Prepare 100 ml oil
- Get 200 ml chicken stock
- Make ready For the dumplings:
- Get 2 eggs
- Prepare 2 cups all purpose flour
- Take tsp salt
- Make ready 1/4 tsp cumin
- Take 1 tbsp chopped fresh parsley
- Make ready 1 tsp salt
- Prepare water
- Take knob butter
The chicken (Gallus gallus) is one of humankind's most common and wide-spread domestic animals. The chicken is believed to be descended from the wild Indian and south-east Asian red junglefowl (also Gallus gallus). They are members of the Phasianidae, or pheasant, family of birds. Chickens are a type of domesticated bird kept as livestock by farmers, and are often found inside pens in the farms of Gielinor.
Instructions to make Chicken & mushroom paprikas with Hungarian dumplings:
- Chop onion and garlic and fry in a heavy-bottomed pan until golden, for about 5 minutes. Add the paprika, pepper, chopped tomatoes, chicken, salt and chilli, stir for a few minutes to seal in flavors. pour half of the stock cover and simmer on low heat for 10-15 minutes stir and add rest of the stock. Add the mushrooms, parsley and simmer gently for about 1 hour. Check the seasoning and serve with soured cream. Why not have a glass cool fresh lager after your meal.
- Dumplings: Combine eggs, salt, cumin, and parsley beating well gradually add flour and water, little at a time, combine well until you get a soft sticky dough. Rest it for 10 minutes. Place large pot of salty water and bring to the boil. Use a spaetzel maker (if you have one), or use the side of a teaspoon. Spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoons that makes is easier as you want very small noodles).
- Drain your dumplings and rinse under cold running water. Place a knob of butter into a pan and add dumplings stir for a minute or two and serve with chicken paprikas, a large spoonful of soured cream will add an even more delicious flavor. Enjoy your meal.
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