The recipe for this traditional and hearty Hungarian peasant dish is from Eleonora Gafton, chef and clinical herbalist intern at MUIH.
Prep time: 10 minutes
Cook time: 30-40 minutes
Yield: 6 servings
- 1 whole chicken, disjointed, washed, and dried*
- 2 medium onions, peeled and minced
- 2 tablespoons chicken fat or olive oil
- 1 large tomato, peeled and cut into pieces
- 2 tablespoons paprika (Noble brand is traditionally used)
- 2 carrots, sliced in rounds
- 1 teaspoon sea salt
- Bouquet garni (parsley, thyme, bay leaf)
- Sour cream or heavy cream, optional
- Egg Dumplings (see recipe below)
In a heavy skillet or casserole with tight fitting lid, add the fat and a few grains of salt. Glaze the onions; do not brown them. Add chicken, carrots, and tomato, and cook covered for about 10 minutes, allowing them to slightly brown. Stir in paprika. Add 1 cup filtered water, a bit more salt, and the bouquet garni. Cook covered at very low heat for about 30 minutes. Towards the end, uncover and allow the chicken to cook in its own fat; do not burn. Serve with egg dumplings and top with sour cream and fresh chopped parsley. Enjoy!
*Save the chicken back for later to make chicken stock and freeze for later use.
- 1 egg
- 2 tablespoons olive oil
- 1/3 cup water
- 1½ cups flour (chickpea or fava bean for gluten-free option)
(Optional: mash in the chicken liver for more nutritious dumplings)
In a bowl, mix egg, 1 tablespoon olive oil, 1/3 cup water, and ½ teaspoon salt. Add the flour slowly. Do not work the mixture too much, just enough to give an even texture, about 3 minutes. Let stand for 10 minutes.
In a three-quart saucepan, bring the water to a boil and add 1 teaspoon of salt. Dip a teaspoon into the fat to prevent the dough from sticking to the spoon, and with the spoon tear pieces of the dumpling mixture and drop them into the boiling water. When all the dumplings rise to the top of the boiling water, turn off the heat and remove the dumplings with a slotted spoon. Rinse the dumplings in cold water and drain well. In a frying pan, add the remaining oil and a sprinkle of salt, and sauté the dumplings for a few minutes. Serve with chicken paprikas.