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Bosnian Chicken Paprikash with Dumplings
Piletina Paprikaš sa Njokama
A comforting and flavorful Bosnian-style chicken paprikash, featuring tender chicken simmered in a rich, paprika-infused sauce, served with soft, homemade dumplings (njoke). This dish is a staple in many Bosnian homes, offering a hearty and satisfying meal.
🧂 食材
- 1.5 kg Whole chicken, cut into pieces
- 3 tbsp Vegetable oil
- 2 Large onions, finely chopped
- 4 Garlic cloves, minced
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika (optional)
- 2 tbsp All-purpose flour
- 1 liter Chicken broth or water
- 200 ml Sour cream
- to taste Salt
- to taste Black pepper
- For the Dumplings (Njoke):
- 200 g All-purpose flour
- 1 Egg
- 1/2 tsp Salt
- approx. 50 ml Water
👨🍳 步驟
- 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.
💡 專業提示: Browning the chicken adds depth of flavor to the final dish. - 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.
💡 專業提示: Low and slow sautéing of onions will bring out their sweetness. - 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.
💡 專業提示: Toasting paprika briefly enhances its flavor and aroma. - 4
Sprinkle the flour over the onions and paprika mixture. Stir well and cook for 1-2 minutes to form a roux.
💡 專業提示: This roux will help thicken the sauce. - 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.
💡 專業提示: Adding liquid gradually while whisking prevents lumps. - 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.
💡 專業提示: Ensure the chicken is fully submerged in the liquid; add more broth or water if necessary. - 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.
💡 專業提示: The dough should be firm but pliable; adjust water as needed. - 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.
💡 專業提示: Do not overcrowd the pot; cook dumplings in batches if necessary. - 9
Stir in the sour cream. Taste and adjust seasoning with salt and pepper. Heat gently without boiling.
💡 專業提示: Adding sour cream at the end prevents it from curdling. - 10
Serve the chicken paprikash hot, with the dumplings, garnished with fresh parsley if desired.
💡 專業提示: This dish is traditionally served as a main course.
💡 專業提示
- ✓For a creamier sauce, you can add a tablespoon of butter along with the sour cream.
- ✓If you don't have sour cream, you can use a mixture of plain yogurt and a little heavy cream.
- ✓Leftover paprikash can be refrigerated and reheated gently.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add diced bell peppers (red or green) along with the onions for extra color and flavor.
- For a richer flavor, use chicken thighs instead of a whole chicken.
- Serve with a side of crusty bread to soak up the delicious sauce.