Chicken Paprikash
A savory and creamy chicken dish seasoned with paprika, served with dumplings. Perfect for family gatherings.
Equipment
- braiser
- Mixing bowl
- pot
Ingredients
STEW
- 1 to 1 ½ lbs chicken thighs or chicken breast cubed into bite-size pieces
- 1 medium yellow onion finely chopped
- 3 medium red bell peppers finely chopped
- 1 heaping tablespoon tomato paste
- 3 garlic cloves minced
- 14 oz full-fat coconut milk
- 3 tablespoons sweet paprika plus more to taste
- 1 teaspoon cayenne pepper more or less to preference
- ½ cube chicken stock plus 1 ½ cups water or 1 ½ cups chicken stock
- 1 tablespoon cornstarch
- neutral oil for searing
- Kosher salt
- pepper
- Fresh parsley for serving
- green onions for serving
DUMPLINGS
- 2 cups all-purpose flour 260 g
- 6 large eggs
- Kosher salt
SUBSTITUTES FOR
- chicken butter beans, cubed tofu, or mushrooms
- yellow onion shallots
- tomato paste a handful of cherry tomatoes, cooked down
- garlic omit or use 2 teaspoons garlic powder
- coconut milk blended cashews, blended tofu, or any non-dairy milk alternatives
- cayenne pepper omit or use a dash of hot sauce of choice
- chicken stock/chicken stock cube bone broth or vegetable stock
- cornstarch all-purpose flour
- eggs water or non-dairy milk
Instructions
Preparation
- Add the chicken to a bowl. Season with a big pinch of salt and pepper. Add a drizzle of oil and toss the meat to evenly coat with seasoning. Set aside to marinate for 10 minutes.
- Add a glug of oil to a braiser or medium pot over medium heat. Sear the bite-size marinated chicken on each side, for about 2 to 3 minutes per side, or until it has developed a golden crust. Remove the meat from the pan and set aside on a plate.
- Add more oil to the pan if needed, for sautéing the remaining ingredients. Toss in the onion and sauté for 3 to 4 minutes, or until the onion becomes golden, softened and translucent. Add the bell peppers and continue cooking, for 5 to 7 minutes, mixing occasionally, until softened.
- Add the tomato paste over the onion and bell peppers. Mix to combine and cook for 2 to 3 more minutes, until the tomato paste becomes darker in color. Add the garlic and sauté for 2 minutes, until fragrant. Add the paprika and cayenne, if using, to the pan. Cook on low for 1 to 2 minutes to bloom the spices, or until fragrant.
- Pour the coconut milk over the mixture. Mix to combine. You should be left with a silky, orange colored sauce. Pour in the chicken stock or chicken cube and water. Season with a big pinch of salt and add the chicken back to the sauce.
- Simmer for 15 to 20 minutes, mixing every now and then, until visibly thickened. In a small bowl, combine the cornstarch with a tablespoon of water. After 15 minutes of simmering, add the cornstarch mixture. This should immediately thicken the stew. Simmer for 3 to 5 more minutes and remove from heat.
- For the dumplings, bring a medium pot of water to a boil. Season it with a big pinch of salt. Combine the flour, eggs, and a pinch of salt in a mixing bowl. Vigorously mix everything together until combined.
- Using a spoon, scrape small bits of dumpling batter directly into the boiling water. Simmer the dumplings for 2 to 4 minutes, or until doubled in size. Taste to check for doneness and simmer more as needed.
- Serve the dumplings with paprikash on top, garnished with parsley and green onions.
Notes
Traditionally, heavy cream is used, but coconut milk works well for a non-dairy option.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 200mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 550IUVitamin C: 60mgCalcium: 30mgIron: 2mg
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