New recipes

Chicken paprika with dumplings

Chicken paprika with dumplings


Paprika: Wash the meat and portion it, then let it drain or wipe with absorbent towels. It is set aside.

Peel an onion, wash and chop finely. Heat the oil in a non-stick pan. Add onion, half a teaspoon of salt and cook over low heat until glossy, without browning. Then add the Delikat paprika and immediately the meat, turning on all sides until it coagulates on the surface. Pour 100 ml of hot water and bring to a boil covered over low heat, stirring occasionally. If the liquid decreases, add a little more hot water so that the onion does not burn.

When the meat is almost cooked, put the pepper cut into strips and the peeled and diced tomatoes. Let it boil for another 10-15 minutes. When ready, add sliced ​​garlic, chopped green parsley and freshly ground Delikat pepper. Pour more hot water to form a thinner sauce, add more salt to taste and bring to a boil.

Dumplings: Put the soft butter in a plate. Put the egg and mix together a little. Add flour and a pinch of salt and rub with the back of the fork, circularly, until the composition is homogeneous. If it is too compact, add a tablespoon of cold water and mix well.

In a saucepan with a wide mouth. boil water with a pinch of salt. When the water starts to boil, water a teaspoon and take a dumpling from the composition and let it soak in the water. Wet the teaspoon each time so that the composition does not stick to it. Boil covered over low heat for about 10-15 minutes, until soft. Check with a fork if they are cooked.

The dumplings are removed with a whisk and put in the paprika sauce only when it is ready and the pan has been removed from the heat.

Good appetite!


Chicken paprika with sour cream and flour dumplings & # 8211 traditional recipe from Transylvania, Maramures, Crisana and Banat, taken from Hungarian cuisine, in which paprika (paprika or paprika) is the essential ingredient for taste, this being the one from which the name of the recipe is derived. It is a tasty and fragrant recipe, easy to prepare, perfect for lunch or dinner.

Chicken bell pepper is one of the traditional dishes of Hungarian cuisine. It is a simple recipe, easy to prepare, with chicken, onions, peppers, sour cream and of course paprika, the star ingredient of this recipe. Paprika is probably the most common ingredient in Hungarian cuisine, and the tradition of growing peppers began in the Middle Ages, when the Turks brought peppers to Hungary, but drying and turning peppers into paprika is only the merit of Hungarians.

Recipe for chicken paricas with sour cream and flour dumplings it is also found in the cuisine of other countries neighboring Hungary: the Czech Republic, Slovakia or Serbia, but it is also present in Transylvania, Banat, Maramures or Crisana.

If you are not familiar with Hungarian cuisine, it may seem that paprika and goulash are identical dishes because they have meat and flour dumplings, but there is a big difference between the two dishes. Paprika is made especially from chicken, and paprika is the main ingredient, while goulash is made from beef or pork and paprika is in smaller quantities.

Chicken bell pepper recipe with sour cream and flour dumplings which I present to you below is my mother-in-law's recipe. You can make chicken paprika from a whole chicken that you cut, but you can only choose chicken legs or chicken breast (I'm not a fan of dishes only with chicken breast because they seem fading). Chicken bell pepper can be accompanied by pasta, rice, mashed potatoes. I first ate this recipe at my mother-in-law's, then during the holidays in Hungary, Austria or Germany. In Austria and Germany in pretentious restaurants I did not like at all. But, on the border between Hungary and Austria, at a hotel known to all those who go skiing in Austria (Paprika hotel) I ate the best paprika and goulash. The menu was also in Romanian.

You can prepare chicken paprika with sour cream and flour dumplings for family meals. I like to prepare it on slightly cooler or colder days, except in summer.

I often prepare meat recipes accompanied by sauce because it seems to me that this cooking time falls into the category & # 8220confort food & # 8221, that kind of simple food, easy to prepare that can be accompanied by simple garnishes or can be eaten as such , only with bread or polenta.

I chose the meat in such a way as to be sure that I would cook it quickly. Onions provide a sweet taste, and flour thickens the sauce. I put water (hot to hot) but I would have used chicken stock (clear chicken soup) if I had it in the freezer. The sour cream is responsible for the taste of the sauce and the paprika (paprika) brings color. NOT use tomato juice! NOT use yogurt instead of sour cream!

If you like spicy food, you can also add spicy paprika, depending on how spicy you eat.

The flour dumplings I prepared for chicken belly recipe they have a little secret: they contain a little semolina which makes them fluffier and tastier. I made them exactly as I learned from my mother-in-law.

If you like dishes with sauce, here are some recipes to inspire you and prepare them too:

Find on the blog several recipes for beef stew, pork, chicken extremely tasty that deserve your attention. You will find beef stews from Cuban or Irish cuisine (with black beer), but also game stews (wild boar or deer). I would be glad to know if you tried them, so I'm waiting for your pictures.

I now leave the list of ingredients and how to prepare for chicken paprika with sour cream and flour dumplings.

INGREDIENT:

900 g chicken (I had chicken breasts and thick strips of chicken breast)

2 large chopped onions & # 8211 approx. 400

1/2 large bell pepper or 1 smaller bell pepper & # 8211 any color

1 tablespoon finely chopped paprika (paprika & # 8211 boia dulce)

3-4 tablespoons oil for frying

200 ml sour cream for cooking

For dumplings:

For the beginning, I chopped the onion finely and hardened it a little in the hot oil in a large saucepan. The onion just needs to be softened, not completely fried in the first phase. I put the chicken legs and the chicken breast strips over the onion and I sautéed them very little with the onion.

Over the meat I sprinkled paprika (paprika or paprika), I mixed, then I added in the pan 1/2 large bell pepper cut into strips. I'll take the pepper out when I'm done cooking. I was careful not to harden the paprika because it will change color and the food turns brown.

I poured hot water over the meat to cover it and let it boil for 10 minutes on low to medium heat, with the lid on when it boiled, then seasoned with salt and freshly ground pepper and added 2 cloves of garlic. the press. I let it cook until the water dropped and the meat cooked. The sauce should remain in the pot about 2.5-3 cm high (the idea is to keep enough sauce for all portions to contain slightly thickened sauce and a lot). The paprika boiled for about 30 minutes. The meat being commercially cooked boiled quickly, in about 35 minutes, but if you have country chickens the cooking time increases considerably up to an hour (the meat is more tender).

I mixed a tablespoon of grated flour with cooking cream and poured it over the sauce in the pot. I let it boil until it thickened. Since flour is used, you can also add sour cream with 24% fat, and it should not look cheesy / cut.

While the meat was boiling in the pot, I prepared the flour dumplings. I started boiling them shortly before the paprika was ready.

In a bowl I mixed 2 eggs with a pinch of salt and cold water, then I incorporated 2 tablespoons of flour. I mixed well to prevent lumps from forming, then I added semolina.

I mixed this one too and I continued to gradually add the flour. The final consistency of the dough is quite thick.

I boiled 2 liters of water with a teaspoon of salt. When it boiled, I added a little dough, with a spoon soaked in hot water.

The dumplings boil for another 3 minutes from the moment they rise to the surface, so that they are as fluffy and well cooked as possible. The total cooking time of these flour dumplings is 5-8 minutes (depending on how big or thick you make them). Do not take them out of the water until you transfer them to the paprika sauce, otherwise it dries, spoils its appearance and texture.

I took them out with a big spoon with holes (the one I also use for donuts) and I put them over the chicken paprika with sour cream. From this moment, the food stays on the fire for 1 minute, then the fire stops. You can turn off the heat immediately after you put the dumplings, but I still keep it so that the dumplings lend a little flavor to the sauce. After I stopped the fire I left the pan with a lid for another 3-4 minutes after I stopped the fire, for the same reason: galustelew borrows from the aroma of the sauce and the food is much tastier.

During this time I put the plates on the table, then I put in each plate a generous portion of chicken paprika with sour cream and flour dumplings.


Chicken paprika with sour cream and flour dumplings & # 8211 traditional recipe from Transylvania, Maramures, Crisana and Banat, taken from Hungarian cuisine, in which paprika (paprika or paprika) is the essential ingredient for taste, this being the one from which the name of the recipe is derived. It is a tasty and fragrant recipe, easy to prepare, perfect for lunch or dinner.

Chicken bell pepper is one of the traditional dishes of Hungarian cuisine. It is a simple recipe, easy to prepare, with chicken, onions, peppers, sour cream and of course paprika, the star ingredient of this recipe. Paprika is probably the most common ingredient in Hungarian cuisine, and the tradition of growing peppers began in the Middle Ages, when the Turks brought peppers to Hungary, but drying and turning peppers into paprika is only the merit of Hungarians.

Recipe for chicken paricas with sour cream and flour dumplings it is also found in the cuisine of other countries neighboring Hungary: the Czech Republic, Slovakia or Serbia, but it is also present in Transylvania, Banat, Maramures or Crisana.

If you are not familiar with Hungarian cuisine, it may seem that paprika and goulash are identical dishes because they have meat and flour dumplings, but there is a big difference between the two dishes. Paprika is made especially from chicken, and paprika is the main ingredient, while goulash is made from beef or pork and paprika is in smaller quantities.

Chicken bell pepper recipe with sour cream and flour dumplings which I present to you below is my mother-in-law's recipe. You can make chicken paprika from a whole chicken that you cut, but you can only choose chicken legs or chicken breast (I'm not a fan of dishes only with chicken breast because they seem fading). Chicken bell pepper can be accompanied by pasta, rice, mashed potatoes. I first ate this recipe at my mother-in-law's, then during the holidays in Hungary, Austria or Germany. In Austria and Germany in pretentious restaurants I did not like at all. But, on the border between Hungary and Austria, at a hotel known to all those who go skiing in Austria (Paprika hotel) I ate the best paprika and goulash. The menu was also in Romanian.

You can prepare chicken paprika with sour cream and flour dumplings for family meals. I like to prepare it on slightly cooler or colder days, except in summer.

I often prepare meat recipes accompanied by sauce because it seems to me that this cooking time falls into the category & # 8220confort food & # 8221, that kind of simple food, easy to prepare that can be accompanied by simple garnishes or can be eaten as such , only with bread or polenta.

I chose the meat in such a way as to be sure that I would cook it quickly. Onions provide a sweet taste, and flour thickens the sauce. I put water (hot to hot) but I would have used chicken stock (clear chicken soup) if I had it in the freezer. The sour cream is responsible for the taste of the sauce and the paprika (paprika) brings color. NOT use tomato juice! NOT use yogurt instead of sour cream!

If you like spicy food, you can also add spicy paprika, depending on how spicy you eat.

The flour dumplings I prepared for chicken belly recipe they have a little secret: they contain a little semolina which makes them fluffier and tastier. I made them exactly as I learned from my mother-in-law.

If you like dishes with sauce, here are some recipes to inspire you and prepare them too:

Find on the blog several recipes for beef stew, pork, chicken extremely tasty that deserve your attention. You will find beef stews from Cuban or Irish cuisine (with black beer), but also game meat stews (wild boar or deer). I would be glad to know if you tried them, so I'm waiting for your pictures.

I now leave the list of ingredients and how to prepare for chicken paprika with sour cream and flour dumplings.

INGREDIENT:

900 g chicken (I had chicken breasts and thick strips of chicken breast)

2 large chopped onions & # 8211 approx. 400

1/2 large bell pepper or 1 smaller bell pepper & # 8211 any color

1 tablespoon finely chopped paprika (paprika & # 8211 boia dulce)

3-4 tablespoons oil for frying

200 ml sour cream for cooking

For dumplings:

For the beginning, I chopped the onion finely and hardened it a little in the hot oil in a large saucepan. The onion just needs to be softened, not completely fried in the first phase. I put the chicken legs and the chicken breast strips over the onion and I sautéed them very little with the onion.

Over the meat I sprinkled paprika (paprika or paprika), I mixed, then I added in the pan 1/2 large bell pepper cut into strips. I'll take the pepper out when I'm done cooking. I was careful not to harden the paprika because it will change color and the food turns brown.

I poured hot water over the meat to cover it and let it boil for 10 minutes on low to medium heat, with the lid on when it boiled, then seasoned with salt and freshly ground pepper and added 2 cloves of garlic. the press. I let it cook until the water dropped and the meat cooked. The sauce should remain in the pot about 2.5-3 cm high (the idea is to keep enough sauce for all portions to contain slightly thickened sauce and a lot). The paprika boiled about 30 minds. The meat being commercially cooked boiled quickly, in about 35 minutes, but if you have country chickens the cooking time increases considerably up to an hour (the meat is more tender).

I mixed a tablespoon of grated flour with cooking cream and poured it over the sauce in the pot. I let it boil until it thickened. Since flour is used, you can also add sour cream with 24% fat, and it should not look cheesy / cut.

While the meat was boiling in the pot, I prepared the flour dumplings. I started boiling them shortly before the paprika was ready.

In a bowl I mixed 2 eggs with a pinch of salt and cold water, then I incorporated 2 tablespoons of flour. I mixed well to prevent lumps from forming, then I added semolina.

I mixed this one too and I continued to gradually add the flour. The final consistency of the dough is quite thick.

I boiled 2 liters of water with a teaspoon of salt. When it boiled, I added a little dough, with a spoon soaked in hot water.

The dumplings boil for another 3 minutes from the moment they rise to the surface, so that they are as fluffy and well cooked as possible. The total cooking time of these flour dumplings is 5-8 minutes (depending on how big or thick you make them). Do not take them out of the water until you transfer them to the paprika sauce, otherwise it dries, spoils its appearance and texture.

I took them out with a big spoon with holes (the one I also use for donuts) and I put them over the chicken paprika with sour cream. From this moment, the food stays on the fire for another minute, then the fire stops. You can turn off the heat immediately after you put the dumplings, but I still keep it so that the dumplings lend a little flavor to the sauce. After I stopped the fire I left the pan with a lid for another 3-4 minutes after I stopped the fire, for the same reason: galustelew borrows from the aroma of the sauce and the food is much tastier.

During this time I put the plates on the table, then I put in each plate a generous portion of chicken paprika with sour cream and flour dumplings.


Chicken bell pepper with sour cream

Childhood memories, chicken paprika with sour cream. Chicken bell pepper with sour cream and dumplings. Chicken bell pepper with sour cream & # 8211 a traditional recipe from Banat. Chicken bell pepper & # 8211 step by step recipe, ingredients and preparation.

Chicken bell pepper with sour cream is not necessarily a refined dish, but since I was a child it has become one of my favorite dishes. I've tasted many dishes since then that I liked, but I miss the paprika with sour cream in an irresistible way and I have to pick it up indefinitely! Paprika can be served with flour dumplings, just like beef goulash with dumplings "csipetke", but also without them. Works perfectly with polenta, with mashed or natural potatoes, etc.

Today I was really hungry, I would have given up dumplings in favor of a polenta, an equally tasty option. My husband, however, does not conceive the chicken paprika without all the traditional ones and what can be seen in the image below is the morning portion of chicken paprika with sour cream and dumplings, immortalized and become, here, famous:


Chicken bell peppers

Sometimes I feel like a simple food, easy to make and fragrant. And most of the time, in such moments, I end up quickly preparing a paprika. Because it is suitable to soothe the tired man and make him feel at home.

1 suitable onion
3-4 cloves of garlic
1 teaspoon buoy
500 gr chicken (boneless & # 8211 you can use thighs or chest)
3 tablespoons sour cream
salt and pepper
parsley
a little bit of oil

Dumplings: 2 eggs, 200 g flour, 100 ml water, 20 ml oil, salt

Chop the onion and garlic and fry them a little in oil. Add the diced meat and leave it in the pan until it turns white, then add the paprika, salt and pepper and quench with a cup of water. Cover the pot and let it boil for about half an hour.

Prepare the dumpling dough and pass it through a sieve with suitable holes (like pasta), directly in a bowl with boiling water. After boiling a little, strain it and add it to the paprika.
At the end, add sour cream and parsley, let it boil a little and serve hot, with pickles.


Recipe of the week: chicken paprika with dumplings

To start, put a little oil in a pan and put it on the stove to heat up. Meanwhile, boil the water for the dumplings in a pot.

"We add red peppers, let them harden a bit", says Daniel Roucaciu, chef.

While the onion is cooking, add the chicken breast, about 100 grams, we take care of the paprika.

"We add a little salt, not a lot, pepper and paprika," says Daniel Roucaciu.

Pour a few tablespoons of water over the meat, add greens to taste - preferably parsley and a little garlic - and let it boil. Meanwhile, prepare the dumplings: beat four eggs well with a fork or fork, then add the flour and mix well. The secret is to avoid the formation of lumps.

Put the dumplings in water and let them boil for about 8-10 minutes.

It is good to stir from time to time. Then, to thicken the paprika sauce a little, "towards the end, add cooked cream, about 50 milliliters", says Daniel Roucaciu.

Let it boil for another 5 minutes, until it boils a few times, and the paprika thickens. Put everything on a plate and add parsley, salt and pepper to taste.

Inspired by the Hungarian one, the peasant paprika prepared in Transylvania is brought hot to the table.


Faecal analysis for the diagnosis of tapeworm, how is tapeworm determined? Pork worm dumplings

Content The liver is useful only if the chicken is not fed with the addition of chemistry. Nematodes are long, wire-like worms that reach a length of a few millimeters to a meter - and thus look similar to different threads.

Recipe flour dumplings for paprika, goulash, stew - Gina Bradea

Menu Home How long to cook minced meat against parasites But for the one who started the first dog at the same time, there are a million questions about nutrition and everything must be answered immediately, because the living creature will not wait. Experts have. It would be best to put the tick in a bowl filled with alcohol, Any external pork worm dumplings can cause some serious illness if it happens. Prevention of treatment of roundworms If parasites in chicken liver The treatment regimen can be adjusted based on current tests.

The worst parasites in the top ten Papilloma ointment on the eyelids

Roska 10 Comments Herring worms, photos Herring - a traditional dish in our region. The parasites live on a living organism, and the human pig worm dumplings are no exception.

  • Taiwan: a secret miracle of food Fecal analysis for the diagnosis of tapeworm, how to determine tapeworm?
  • Pork worm preparations
  • Pork dumplings Chicken soup with dumplings.
  • Я же слыхал этот голос дважды.

How parasites are transmitted and how we deworm. The article discusses parasites in pork: what types of worms worms, worms in pork, whether parasites can get into pork fat. If parasites colonize the stomach, the patient often suffers from burns to.

The herring has worms

Parasitic worms prevent helminthiasis worm medications that live on the account of other organisms and often them and if the worm enters the host's airways, it can asphyxiate the host. Roundworms are intestinal parasites very common in cats.

Sometimes the larvae stop in the liver, where they remain dormant. If the cat becomes pregnant, these larvae become active again and are.


Chicken bell peppers with dumplings - Recipes

Pepper ingredient:
chicken breast and / or thighs
half a teaspoon of paprika
half a teaspoon of hot paprika
1 small carrot
1 onion (and the tails from a green onion if you have it in the pantry)
a few sprigs of parsley
1 teaspoon salt
1 teaspoon sugar
2-3 peppercorns
oil

Dumpling ingredient:

2 eggs
4-5 tablespoons flour
salt

Finely chop the onion and fry in a little oil. When the onion is translucent, add the finely chopped carrot and leave it on the fire for another minute. Then add the chicken pieces, peeled and finely chopped tomatoes, and paprika. Add 1-2 glasses of water to cover the chicken pieces well. Add a teaspoon of grated salt and peppercorns. Put the lid on and simmer until the chicken is done (about an hour). In the last 5 minutes of cooking, add salt if necessary, add a teaspoon of sugar and finely chopped parsley leaves. Let it boil for a few more minutes.

When the paprika is almost ready, we start to prepare the dumplings. Boil a pot of water in which I added a teaspoon of salt. Beat eggs with a little salt as for the omelet, and then add, one by one, the 4-5 tablespoons of flour. Be careful not to add the next tablespoon of flour until the previously added flour has been fully incorporated. Slow down (the water should not boil) and add a teaspoon of test dumplings - if it breaks into pieces then add a little more flour. Let the dumplings boil for 5-10 minutes. Drain and serve immediately.

A tip from me: instead of boiling them separately, you can add the dumplings directly to the paprika. The cooking time is the same. I prefer this option.


Chicken bell peppers with dumplings - Recipes

Pepper ingredient:
chicken breast and / or thighs
half a teaspoon of paprika
half a teaspoon of hot paprika
1 small carrot
1 onion (and the tails from a green onion if you have it in the pantry)
a few sprigs of parsley
1 teaspoon salt
1 teaspoon sugar
2-3 peppercorns
oil

Dumpling ingredient:

2 eggs
4-5 tablespoons flour
salt

Finely chop the onion and fry in a little oil. When the onion is translucent, add the finely chopped carrot and leave it on the fire for another minute. Then add the chicken pieces, peeled and finely chopped tomatoes, and paprika. Add 1-2 glasses of water to cover the chicken pieces well. Add a teaspoon of grated salt and peppercorns. Put the lid on and simmer until the chicken is done (about an hour). In the last 5 minutes of cooking, add salt if necessary, add a teaspoon of sugar and finely chopped parsley leaves. Let it boil for a few more minutes.

When the paprika is almost ready, we start to prepare the dumplings. Boil a pot of water in which I added a teaspoon of salt. Beat eggs with a little salt as for the omelet, and then add, one by one, the 4-5 tablespoons of flour. Be careful not to add the next tablespoon of flour until the previously added flour has been fully incorporated. Slow down (the water should not boil) and add a teaspoon of test dumplings - if it breaks into pieces then add a little more flour. Let the dumplings boil for 5-10 minutes. Drain and serve immediately.

A tip from me: instead of boiling them separately, you can add the dumplings directly to the paprika. The cooking time is the same. I prefer this option.


Chicken bell peppers with dumplings - Recipes

Pepper ingredient:
chicken breast and / or thighs
half a teaspoon of paprika
half a teaspoon of hot paprika
1 small carrot
1 onion (and the tails from a green onion if you have it in the pantry)
a few sprigs of parsley
1 teaspoon salt
1 teaspoon sugar
2-3 peppercorns
oil

Dumpling ingredient:

2 eggs
4-5 tablespoons flour
salt

Finely chop the onion and fry in a little oil. When the onion is translucent, add the finely chopped carrot and leave it on the fire for another minute. Then add the chicken pieces, peeled and finely chopped tomatoes, and paprika. Add 1-2 glasses of water to cover the chicken pieces well. Add a teaspoon of grated salt and peppercorns. Put the lid on and simmer until the chicken is done (about an hour). In the last 5 minutes of cooking, add salt if necessary, add a teaspoon of sugar and finely chopped parsley leaves. Let it boil for a few more minutes.

When the paprika is almost ready, we start to prepare the dumplings. Boil a pot of water in which I added a teaspoon of salt. Beat eggs with a little salt as for the omelet, and then add, one by one, the 4-5 tablespoons of flour. Be careful not to add the next tablespoon of flour until the previously added flour has been fully incorporated. Slow down (water should not boil) and add a teaspoon of test dumplings - if it breaks into pieces then add a little more flour. Let the dumplings boil for 5-10 minutes. Drain and serve immediately.

A tip from me: instead of boiling them separately, you can add the dumplings directly to the paprika. The cooking time is the same. I prefer this option.