Mom's Chicken and Dumplings (Chicken Paprika)

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Mom's Chicken and Dumplings (Chicken Paprika)

3.9 of 5 (28)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 289.2
  • Total Fat: 11.1 g
  • Cholesterol: 139.3 mg
  • Sodium: 768.7 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 26.6 g

View full nutritional breakdown of Mom's Chicken and Dumplings (Chicken Paprika) calories by ingredient
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Introduction

Major comfort food from my childhood Major comfort food from my childhood
Number of Servings: 10

Ingredients

    10 boneless, skinless chicken thighs (3.75 to 4 lbs.)
    water
    1 large onion, chopped
    1 tablespoon butter or oil
    1/2 teaspoon garlic powder
    2 teaspoon salt
    1/4 teaspoon black pepper
    2 tablespoon paprika
    Dumplings:
    2 cups all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 teaspoon paprika
    1 large egg, beaten
    water

Directions

1. In a stock pot or dutch oven saute onions in butter until tender.
2. Add water until pot is about 1/3 full.
3. Add chicken thighs, garlic powder, salt, pepper and paprika.
4. Make sure water is covering the chicken, if not add more until it just covers.
5. Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
6. In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
7. Make a well in the center and drop in the egg and about 1/2 cup water.
8. Stir and add more water, if need, by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
9. In a different large pot from chicken, boil water.
10. Drop dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.)
11. If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
12. When dumplings start floating on top, remove them with a slotted spoon or drain them.
13. You may have to reduce the heat to see when they are floating.
14. About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
15. After 30 minutes, you should have a delicious dish: the chicken should very tender and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking in.



Number of Servings: 10

Recipe submitted by SparkPeople user KARENMON.

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  • Very Good
    3 of 3 people found this review helpful
    I use breasts, cook the chicken and onions together with the spices. You need to use Hungarian paprika! I add a can of tomato soup and a can of chicken broth (no water) when the chicken is almost cooked. Then cook for 30min. Take off heat for 15min add half cup of sour cream (add flour to thinken) - 6/13/12

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  • Very Good
    3 of 3 people found this review helpful
    This was delicious! Instead of chicken thighs, I used 4 chicken breasts, halved. To the sauce, I added a bay leaf, thyme and a pinch of ground mixed spice. Even my husband loved it! - 3/2/08

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  • Good
    2 of 2 people found this review helpful
    This recipe sounds delicious but I did change some of the ingredents...I added chicken stock instead of water. When I use flour I mixed my flour with whole wheat and all purpose. This keeps you fuller longer and adds extra fiber in the your diet. Very Good - 12/19/08

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  • Good
    2 of 2 people found this review helpful
    I changed this a bit, using chicken breasts, adding carrots and using bisquick instead of the flower mixture.
    Great recipe, thank you.
    - 2/21/08

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  • 1 of 1 people found this review helpful
    My mother is from Germany and we grew up with these dumplings. We had dumplings with cheese, never knew the american version of mac and cheese. Mom would fry the dumplings in oil and we would dip in cheddar cheese sauce for a snack. We used dumplings in everything instead of pasta.
    - 12/11/11

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