Matthew Kocsis

Chicken Paprikash
-Dee Dee Kocsis

4 Chicken Breasts
1 Onion, chopped
1/2 stick butter
3 Cans Chicken broth (@16 oz ea.)
Ketchup/tomato sauce/salsa
1 bay leaf
4C flour
3 eggs
1C sour cream
teriyaki sauce
Paprika
Garlic Powder
Salt + Pepper
Seasonings

-Cut Chicken Breasts into 1 inch pieces, season with salt+garlic + teriyaki sauce. Set aside
-Sautee chopped onion in 1/2 stick of butter until tender
-Add 1C chicken broth, 2T+ paprika. Stir in pan until paste forms (doesn’t have to be too thick though)
-Add Seasoning (Ketchup, tomato sauce, whatever, about 2T each, or whole can of tomato sauce). Add Bay Leaf
-Add Chicken, the rest of the broth (2 cans + remaining of first can)
-Cook Med-High for 45 minutes

Dumplings:
-Bring large pot to boil – halfway full of water + salt to taste
-Take 4C Flour, 3 eggs, 1.25C Water, some salt. Mix well. Needs to be pizza dough consistency (gooey, but not runny – add more flour as necessary)
-Using small spoon, fling scoops of batter into water.
-Boil for 15 minutes
-Strain

Note: If you want the Paprikash to be thicker, add dumplings straight to main pot. Otherwise, rinse them to remove excess starch so it does not thicken the paprikash excessively.

-Add Dumplings to main pot.
-Turn off burner, add 1C sour cream

Let sit for a bit. Can be made ahead of time and refrigerated + heated up.