👨‍🍳 Instruktioner

1. 1

   Season chicken pieces with salt and pepper.

   💡 Proffstips: Ensure chicken is well-seasoned for maximum flavor.
2. 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. 3

   Add chopped onions to the pot and sauté until softened and translucent.

4. 4

   Stir in minced garlic and cook for another minute until fragrant.

5. 5

   Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.

6. 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.

   💡 Proffstips: Adding paprika off the heat prevents it from burning.
7. 7

   Gradually whisk in the chicken broth, ensuring no lumps form. Return the pot to medium heat and bring to a simmer.

   💡 Proffstips: Whisking gradually helps create a smooth sauce.
8. 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. 9

   While the chicken simmers, prepare the dumplings: In a bowl, whisk together eggs, flour, and salt until a thick, cohesive dough forms.

   💡 Proffstips: The dough should be firm but not dry.
10. 10

    Once chicken is cooked, stir in the sour cream. Season with salt and pepper to taste.

    💡 Proffstips: Do not boil the paprikash after adding sour cream, as it may curdle.
11. 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.

    💡 Proffstips: Cook dumplings in batches if necessary to avoid overcrowding.
12. 12

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