The best Romanian chicken paprikash. Dumplings. Video recipe included.
I have two good reasons to call this dish the best Romanian chicken paprikash. Because it’s my grandmother’s recipe, and because it really is the best. A short video recipe is also included along with the description and ingredients list.
Have a look, have a quick read and give this chicken paprikash a go. Impress your guests, impress yourself, impress everyone.
- 1 jointed chicken (I use only the breast cut in two pieces, and the legs, also separated, with skin removed)
- 2 onions
- 3-4 cloves of garlic
- 1-2 fire roasted peppers
- salt and pepper
- 1 teaspoon sweet paprika
- 1 teaspoon ground caraway
- 100 sunflower or vegetable oil
- plain flour
- 2 eggs
- 1 tablespoon of cornflour
- fresh parsley
- Heat up the oil in a heavy cast iron pan. Other pans will work for this dish, but not that good. Dust the chicken pieces in flour, shake off the excess and shallow fry int the pan until the catch on a nice colour. Remove and keep aside.
- Sweat the onion and garlic (finely chopped) in the same pan for a couple of minutes.
- Add the paprika and caraway and cook for 30 seconds. Get the meat back to the pan together with the chopped roasted red pepper.
- Pour in water (chicken stock or vegetable stock works even better) to cover. Simmer on a low heat for 20 minutes.
- For the flour and egg dumplings, beat well a couple of eggs.
- Mix in about 4 tablespoons of flour. You should get a thick mixture, somewhat like yogurt. It needs to hold on the spoon (see the video clip), but not too thick, the dumplings will be hard.
- Remove the meat from the pan (again) after the 20 minutes of simmering and spoon in the dumplings. Cover and simmer on low heat for 10 minutes.
- Then add the meat back into the pan. Thicken the sauce if needed with either plain flour mixed with water, or even simpler by using cornflour. Mix one spoon of cornflour with 50ml of water.
- Simmer for further 5 minutes to thicken the sauce and at the end garnish with fresh parsley.
Serve the chicken paprikash with some nice polenta, or even crusty bread to mop up all the sauce, and traditionally some kind of pickles, either cucumbers, cabbage, or a pickle mix.
Other popular Romanian recipes:
- Two minutes roasted chicken legs.
- Romanian baked beans with smoked pig’s knuckle.
- Stuffed cabbage rolls with pork meat.