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Serbian Chicken Paprikash with Sour Cream and Dumplings
A comforting and flavorful Serbian classic, this chicken paprikash features tender chicken simmered in a rich, paprika-infused sauce, enriched with sour cream and served with fluffy homemade dumplings (nokle).
🧂 Ainekset
- 800 g Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 large Onions(finely chopped)
- 3 cloves Garlic(minced)
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika(optional, adjust to taste)
- 2 tbsp All-purpose flour
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 200 g Sour cream
- to taste Salt
- to taste Black pepper
- For the dumplings (Nokle):
- 2 large Eggs
- 150 g All-purpose flour
- 1/2 tsp Salt
👨🍳 Ohjeet
- 1
Season chicken pieces with salt and pepper.
💡 Ammattilaisvinkit: Ensure chicken is well-seasoned for maximum flavor. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened and translucent.
- 4
Stir in minced garlic and cook for another minute until fragrant.
- 5
Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- 6
Remove pot from heat and stir in both sweet and hot paprika. Be careful not to burn the paprika, as it can become bitter.
💡 Ammattilaisvinkit: Adding paprika off the heat prevents it from burning. - 7
Gradually whisk in the chicken broth, ensuring no lumps form. Return the pot to medium heat and bring to a simmer.
💡 Ammattilaisvinkit: Whisking gradually helps create a smooth sauce. - 8
Return the browned chicken to the pot. Cover and simmer gently for 30-40 minutes, or until chicken is cooked through and tender.
- 9
While the chicken simmers, prepare the dumplings: In a bowl, whisk together eggs, flour, and salt until a thick, cohesive dough forms.
💡 Ammattilaisvinkit: The dough should be firm but not dry. - 10
Once chicken is cooked, stir in the sour cream. Season with salt and pepper to taste.
💡 Ammattilaisvinkit: Do not boil the paprikash after adding sour cream, as it may curdle. - 11
Bring the paprikash to a gentle simmer. Drop small spoonfuls of the dumpling dough directly into the simmering sauce. Cook for about 5-7 minutes, or until dumplings float to the surface and are cooked through.
💡 Ammattilaisvinkit: Cook dumplings in batches if necessary to avoid overcrowding. - 12
Serve the chicken paprikash hot, with the dumplings, garnished with fresh parsley if desired.
💡 Ammattilaisvinkit
- ✓Use good quality paprika for the best flavor.
- ✓Adjust the amount of hot paprika to your spice preference.
- ✓For a richer sauce, you can add a tablespoon of tomato paste along with the paprika.
- ✓Ensure the sour cream is at room temperature before adding to prevent curdling.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a bay leaf to the simmering sauce for extra aroma.
- Serve with a side of Serbian salad (Šopska Salata) for a complete meal.
- For a vegetarian version, use firm tofu or mushrooms instead of chicken.