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Serbian Chicken Paprikash with Dumplings
Piletina Paprikaš sa Njokama
A comforting and flavorful Serbian chicken stew, rich with paprika and sour cream, served with soft, homemade dumplings. This dish is a staple in Serbian homes, offering a hearty and satisfying meal.
ð§ ææ
- 1.2 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika(optional, adjust to taste)
- 2 tbsp All-purpose flour
- 3 tbsp Vegetable oil
- 750 ml Chicken broth
- 200 ml Sour cream(full fat)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
- For the Dumplings (Njoke):
- 200 g All-purpose flour
- 1 large Eggs
- 1/2 tsp Salt
ðšâð³ äœãæ¹
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Reduce heat to medium. Add chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the sweet and hot paprika, cooking for about 30 seconds, stirring constantly to prevent burning. Sprinkle the flour over the onions and garlic, stirring well to form a roux. Cook for 1-2 minutes.
- 5
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- 6
Return the browned chicken pieces to the pot. Cover, reduce heat to low, and simmer for 45-60 minutes, or until the chicken is tender and cooked through.
- 7
While the stew simmers, prepare the dumplings. In a medium bowl, whisk together flour and salt. Make a well in the center and crack in the egg. Mix with a fork, gradually incorporating the flour until a shaggy dough forms. Turn out onto a lightly floured surface and knead briefly until just combined. Do not overwork.
- 8
Bring a separate pot of salted water to a boil for the dumplings. Roll the dough into a thin log (about 1/2 inch thick) and cut into small pieces (about 1/2 inch long).
- 9
Once the chicken is tender, stir the sour cream into the stew. Do not boil after adding sour cream. Taste and adjust seasoning with salt and pepper.
- 10
Carefully drop the dumpling pieces into the simmering stew. Cook for about 5-7 minutes, or until they float to the surface and are cooked through. Alternatively, cook dumplings in the separate pot of boiling water until they float.
- 11
Serve the chicken paprikash hot, garnished with fresh chopped parsley. The dumplings can be served mixed into the stew or on the side.
ð¡ ããã®ã³ã
- âFor a richer flavor, use chicken thighs with skin and bones.
- âDon't overcook the dumplings, or they will become mushy.
- âAdjust the amount of paprika to your preference for heat and color.
- âIf the sauce is too thick, add a little more chicken broth or water.
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- Add sliced mushrooms or bell peppers along with the onions for extra vegetables.
- For a spicier version, increase the amount of hot paprika or add a pinch of cayenne pepper.
- Serve with a dollop of extra sour cream on top.