Chicken paprikash reveals the quality of its sauce on the dumplings. When paprika sour cream settles into every soft hollow, nothing on the plate needs further explanation.
Method, step by step
- Sauté the onion, set it aside, mix in the paprika, then turn the chicken over.
- Add the peppers and tomatoes, salt and simmer until soft with a little liquid, covered.
- Mix the sour cream with the flour and a little warm cooking sauce until smooth, then pour it back in and bring to a boil.
- Mix the noodle dough only briefly, drop it into boiling salted water, and then drain it. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
Practical tips and common mistakes
- Mix the sour cream with hot juice first, so it doesn't clump together.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
