Hungarian Chicken Paprikash With Meatballs Recipes

HUNGARIAN CHICKEN PAPRIKASH WITH MEATBALLS

Steps:

• PREP: Heat oven to 425F/218C IF baking meatballs. If pan frying, use large non stick pan. Gather all ingredients.
• MAKE MEATBALLS: In a medium bowl, add bread bits and milk. Let soak for a minute until liquid is absorbed. Add grated onion, ketchup, garlic, parsley, salt and pepper. Mix together. Add minced chicken and lightly mix all ingredients together (I used my hand like a claw to mix and twist lightly). Mixture will be very moist. Wet your hands (do this periodically) and form into meatballs about 2 inches. (I don't worry about them being perfectly round). To pan fry: Heat non stick pan to medium (I use 6/10) and add 1-2 tsp oil. Form meatballs and drop into pan. You will have to do 2 batches. Pan fry for 2-3 minutes per side until lightly browned. They will finish cooking in the sauce later. Set aside on paper towel. Repeat with 2nd batch. To bake: Line a large baking pan with parchment or foil sprayed with oil. Place meatballs on pan and bake for about 12-13 minutes until almost cooked through. They will finish cooking in the sauce later.
• MAKE PAPRIKASH SAUCE: While meatballs are baking or pan frying, make sauce. Heat butter (or oil) in a skillet to Medium. Add onions and saute for 2-3 minutes. Turn heat to medium low and stir in paprika and garlic. Stir in flour and cook for 2-3 minutes more. Increase heat to medium high. Add broth, tomato sauce and sriracha (if using). Cook for a 3 minutes until sauce is thickened.
• FINISH DISH: Lower heat to a simmer. Stir in sour cream and parsley, then meatballs and simmer for 3-4 minutes. Taste and add salt and pepper to taste. If sauce is too thick, thin it with a bit more broth. Serve over noodles, mashed potatoes or rice.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
• Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
• Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
• Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
• Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Sprinkle chicken with paprika, salt and pepper; place in an ungreased roasting pan. Spoon onion mixture over chicken. Add water. Bake, covered, 1-1/2 hours or until chicken juices run clear., Remove chicken and keep warm. Pour drippings and loosened browned bits from roasting pan into a saucepan. Skim fat. In a small bowl, mix cornstarch and cold water until smooth. Stir into pan juices with onion. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in sour cream. Serve with chicken.