👨‍🍳 Instruktioner

1. 1

   Season the chicken pieces with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.

   💡 Proffstips: Browning the chicken adds depth of flavor to the final dish.
2. 2

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Low and slow sautéing of onions will bring out their sweetness.
3. 3

   Stir in the sweet paprika and hot paprika (if using). Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the paprika.

   💡 Proffstips: Toasting paprika briefly enhances its flavor and aroma.
4. 4

   Sprinkle the flour over the onions and paprika mixture. Stir well and cook for 1-2 minutes to form a roux.

   💡 Proffstips: This roux will help thicken the sauce.
5. 5

   Gradually whisk in the chicken broth or water, ensuring no lumps form. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

   💡 Proffstips: Adding liquid gradually while whisking prevents lumps.
6. 6

   Return the browned chicken pieces to the pot. Cover and simmer over low heat for about 45-60 minutes, or until the chicken is cooked through and tender.

   💡 Proffstips: Ensure the chicken is fully submerged in the liquid; add more broth or water if necessary.
7. 7

   While the chicken is simmering, prepare the dumplings. In a bowl, combine flour, egg, and salt. Gradually add water, mixing until a stiff dough forms. Roll the dough into small, irregular shapes or cut into small pieces.

   💡 Proffstips: The dough should be firm but pliable; adjust water as needed.
8. 8

   About 15 minutes before the chicken is done, drop the dumplings into the simmering paprikash. Cook for about 10-15 minutes, or until the dumplings float to the surface and are cooked through.

   💡 Proffstips: Do not overcrowd the pot; cook dumplings in batches if necessary.
9. 9

   Stir in the sour cream. Taste and adjust seasoning with salt and pepper. Heat gently without boiling.

   💡 Proffstips: Adding sour cream at the end prevents it from curdling.
10. 10

    Serve the chicken paprikash hot, with the dumplings, garnished with fresh parsley if desired.

    💡 Proffstips: This dish is traditionally served as a main course.