Chicken paprikash with dumplings (Papriká csirke) from Saveur The New Comfort Food: Home Cooking from Around the World by James Oseland and Saveur Magazine

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Notes about this recipe

  • JKDLady on June 04, 2014

    I found this to be pretty boring, and I used part semi-sweet paprika. It was also difficult to eat the meat on the bone with all the sauce. The dumplings were too hard/chewy so I must have cooked them too long. I would try 5 minutes instead of the 6-8. Maybe I made them too small. I ended up with 51 of them. No one in the family particularly cared for this, and the leftover sauce did not improve with age.

  • TrishaCP on August 15, 2012

    I can't comment on the dumplings as I didn't make them, but the chicken paprikash was great just with simply boiled potatoes. Savory and absolutely comfort food in every sense of the term. I was generous with the paprika (heaping tablespoonfuls) and I think that's the way to go.

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