Chicken Paprikash and Dumplings

CASE: Use up the leftover roasted chicken, but do something besides chicken and dumplings. Now, I have never made Brandon my chicken and dumplings, but I just felt like doing something different.

Chicken Paprikash is a Hungarian comfort dish. I used to have Hungarian paprika, which is different from US paprika, but I just used regular paprika in this dish and added some red pepper flakes to up the hotness. The chicken is really supposed to be melty and gooey with the onions, but since I was using leftover chicken, I had to adapt. This is a great cold weather dish b/c it is just so spicy and hot and warming. Brandon loved it!

CHICKEN PAPRIKASH

Make chicken stock from scratch, but I suppose canned stock will be fine.

3 cups chicken stock
2 1/2 cups of chicken pieces
1 1/2 onions
2 T paprika
1 t red pepper flakes
salt
pepper
garlic salt
oil
butter
fresh dill
sour cream

Fry onions in olive oil and a pat of butter. Add all your spices, and more than I did if you like it spicy! Cook over medium to low heat until the onions are almost dissolved. Should take at least 10 minutes. Add the broth and bring to a boil. Add the chicken pieces and dumplings and cook for at least fifteen minutes. Serve with fresh dill and sour cream, stir together and enjoy!

DUMPLINGS
2 cups flour
3 eggs
salt
pepper
1 T paprika

Make a well and then add the eggs. Drop by the teaspoonful into the broth, cook at least 15 minutes in the broth. Kind of dunk them in at one point, so that they cook evenly.

NOTE: The dumplings were dry and heavy. They really need a bit of milk and baking powder or something. They were not fabulous. Other than that, though, the dish was delicious!

VERDICT: Hung Jury. Soup...fabulous. Dumplings...hockey pucks. Just use different dumplings and you'll get your guilty verdict!