Papricaș de pui (Hungarian/Romanian chicken stew with dumplings)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey offers a lower-fat option, while thighs are more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a budget-friendly alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch thickens without gluten.

Add 1 tablespoon of lard to a pot.

Add chopped onion and a little salt, cooking until soft and lightly golden brown.

Add chopped red bell pepper and more salt, cooking until soft.

Add 2 tablespoons of sweet Hungarian paprika and 1 tablespoon of tomato paste, toasting for about 30 seconds.

Pour in 500 ml of chicken stock and add salt.

Add broken down whole chicken pieces to the pot, bone on.

Bring to a simmer and cook for 30-40 minutes until chicken is tender.

In a bowl, combine 150 g all-purpose flour and 1/2 teaspoon salt.

Add 2 tablespoons of room temperature butter to the flour and mix until it resembles coarse sand.

Add 4 large eggs to the flour mixture and mix until smooth.

Once chicken is cooked, drop spoonfuls of the dumpling batter directly into the boiling stew.

Cook dumplings for 10-20 minutes until done, allowing them to soak up flavor and thicken the stew.

Chop parsley and add generously to the finished dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens