Csirkemell Paprikás Lisztes Galuskával
A comforting and flavorful Hungarian dish featuring tender chicken breast cooked in a rich, creamy paprika sauce, served with simple flour dumplings (galuska). This variation focuses on the chicken breast for a lighter yet still traditional experience.
🧂 Ingredients
- 500 g Chicken breast(cut into bite-sized pieces)
- 2 medium Onions(finely chopped)
- 3 tbsp Sweet Hungarian paprika
- 200 g Sour cream
- 2 tbsp All-purpose flour(for thickening)
- 2 tbsp Vegetable oil
- 250 ml Chicken broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- For the Galuska:
- 200 g All-purpose flour
- 2 large Eggs
- 0.5 tsp Salt
- 50 ml Water(approximately, to form a thick batter)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Remove the pot from the heat and stir in the sweet Hungarian paprika. Be careful not to burn the paprika, as it can turn bitter.
💡 Tip: Removing from heat prevents paprika from burning. - 3
Return the pot to medium-low heat. Add the chicken breast pieces and cook, stirring, until lightly browned on all sides.
- 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover and cook for 15-20 minutes, or until the chicken is cooked through.
- 5
While the chicken is simmering, prepare the galuska. In a bowl, whisk together flour, eggs, and salt. Gradually add water, mixing until a thick, smooth batter forms. It should be pourable but not too runny.
💡 Tip: The batter consistency is key for good galuska. - 6
In a small bowl, whisk together the sour cream and 2 tablespoons of flour until smooth. Stir this mixture into the simmering chicken and sauce. Cook for another 5 minutes, stirring, until the sauce thickens.
💡 Tip: Ensure the sauce thickens properly before adding galuska. - 7
Season the sauce with salt and pepper to taste. If the sauce is too thick, add a little more chicken broth or water.
💡 Tip: Adjust seasoning and consistency as needed. - 8
Bring a separate pot of salted water to a rolling boil. Drop spoonfuls of the galuska batter into the boiling water. Cook for 3-5 minutes, or until the dumplings float to the surface and are cooked through.
💡 Tip: Cook galuska in batches if necessary to avoid overcrowding. - 9
Drain the galuska and serve immediately with the chicken paprikás. Garnish with a dollop of sour cream if desired.
💡 Pro Tips
- ✓Use high-quality Hungarian sweet paprika for the best flavor and color.
- ✓Do not overcook the chicken to keep it tender.
- ✓The galuska batter should be thick enough to hold its shape when dropped into boiling water.
🔄 Variations
- Add a pinch of hot paprika for a spicier version.
- Serve with a side of pickled cucumbers or peppers.
- For a richer sauce, use a combination of sour cream and heavy cream.