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Chicken paprika with dumplings

Chicken paprika with dumplings


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Wash the thighs, cut them in half and wipe them with a napkin. Cut the onion into small pieces, put the wok pan on the fire, add the oil and then the onion, heat it enough to make it shiny, not brown, add a pinch of salt. Add the paprika and then the thighs and let them cook for 3-4 minutes on each side, turn them a few times, then add 2 tablespoons of hot water, put a lid on top and leave the heat very low. Let the thighs boil well, then add the mixture of tomatoes and peppers, do not put the lid on and let it boil for another 10-15 minutes, add the garlic, season with salt and pepper.

Dumplings: First we boil the water in a pan with a little salt. Separately mix the egg with the soft butter and salt, add the flour and mix everything. When the water started to boil, take a teaspoon and soak it in water then form dumplings and put them in boiling water, after we have finished forming the dumplings, place a lid on top of the pan and let it boil for about 15 minutes or until the dumplings are boiled. Remove the dumplings with a whisk. We put them in the pan with chicken only after we took the pan off the heat. Have appetite and not have incidents with neighbors' water .... :)))))



Chicken bell peppers with dumplings - Recipes

Pepper ingredient:
chicken breast and / or thighs
half a teaspoon of paprika
half a teaspoon of hot paprika
1 small carrot
1 onion (and the tails from a green onion if you have it in the pantry)
a few sprigs of parsley
1 teaspoon salt
1 teaspoon sugar
2-3 peppercorns
oil

Dumpling ingredient:

2 eggs
4-5 tablespoons flour
salt

Finely chop the onion and fry in a little oil. When the onion is translucent, add the finely chopped carrot and leave it on the fire for another minute. Then add the chicken pieces, peeled and finely chopped tomatoes, and paprika. Add 1-2 glasses of water to cover the chicken pieces well. Add a teaspoon of grated salt and peppercorns. Put the lid on and simmer until the chicken is done (about an hour). In the last 5 minutes of cooking, add salt if necessary, add a teaspoon of sugar and finely chopped parsley leaves. Let it boil for a few more minutes.

When the paprika is almost ready, we start to prepare the dumplings. Boil a pot of water in which I added a teaspoon of salt. Beat eggs with a little salt as for the omelet, and then add, one by one, the 4-5 tablespoons of flour. Be careful not to add the next tablespoon of flour until the previously added flour has been fully incorporated. Slow down (the water should not boil) and add a teaspoon of test dumplings - if it breaks into pieces then add a little more flour. Let the dumplings boil for 5-10 minutes. Drain and serve immediately.

A tip from me: instead of boiling them separately, you can add the dumplings directly to the paprika. The cooking time is the same. I prefer this option.


Chicken bell peppers with dumplings - Recipes

Pepper ingredient:
chicken breast and / or thighs
half a teaspoon of paprika
half a teaspoon of hot paprika
1 small carrot
1 onion (and the tails from a green onion if you have it in the pantry)
a few sprigs of parsley
1 teaspoon salt
1 teaspoon sugar
2-3 peppercorns
oil

Dumpling ingredient:

2 eggs
4-5 tablespoons flour
salt

Finely chop the onion and fry in a little oil. When the onion is translucent, add the finely chopped carrot and leave it on the fire for another minute. Then add the chicken pieces, peeled and finely chopped tomatoes, and paprika. Add 1-2 glasses of water to cover the chicken pieces well. Add a teaspoon of grated salt and peppercorns. Put the lid on and simmer until the chicken is done (about an hour). In the last 5 minutes of cooking, add salt if necessary, add a teaspoon of sugar and finely chopped parsley leaves. Let it boil for a few more minutes.

When the paprika is almost ready, we start to prepare the dumplings. Boil a pot of water in which I added a teaspoon of salt. Beat eggs with a little salt as for the omelet, and then add, one by one, the 4-5 tablespoons of flour. Be careful not to add the next tablespoon of flour until the previously added flour has been fully incorporated. Slow down (the water should not boil) and add a teaspoon of test dumplings - if it breaks into pieces then add a little more flour. Let the dumplings boil for 5-10 minutes. Drain and serve immediately.

A tip from me: instead of boiling them separately, you can add the dumplings directly to the paprika. The cooking time is the same. I prefer this option.


Chicken paprika with dumplings - a dear recipe from my grandmother

My grandmother had blond hair and blue eyes. It was beautiful. And I still remember how he combed his long hair up to his waist and then braided it into two thick tails that he wrapped around his head. Like a crown.

Her image always accompanies me like a ghost whenever I remember my roots. Both with her village, with the valley full of ducks and geese, with the sandy earth, full of wild chamomile.

If I think about it, I've never seen so many wild chamomiles anywhere else in the world. With its unmistakable smell. A good plant.

Grandmother combing her long hair is one of the most enduring memories of her childhood. Together with the plowman (reg. Stove) on which she cooked the most wonderful dishes, the light crack of the wood, the raspberry bushes by the well, the chicken nests, the catkins. And chamomile everywhere.

There is something special and magical about the village world. A dream that binds all our memories with soft steam. And whenever the roads, steps and wheels of the car take me to another village, every place throws me back. In that world, since then, of the grandmother. Whether I'm at Viscri (which I caught in the photos here), Biertan, Șura Mare or anywhere else.

The chicken paprika with dumplings is also part of the pleiad of memories of the child I was. Which Grandma was cooking for. And I think the love she mixed in the pots and matched the tastes made its way into my heart. Because the dear recipe that I share with you today I intuited more than I copied it. The result is like 30 years ago. When my grandmother prepared food, on her plow, for us, the little ones in the family.

CHICKEN PAPRICAȘ WITH DOUBLES

Ingredients for stew

* chicken breast (or chicken hammers)

* 2 tablespoons olive oil (or you have)

* 1 tablespoon of paprika

* 1 tablespoon tomato paste

Ingredients for dumplings

* 1 tablespoon olive oil

1.Cut onion, pepper and garlic into thin slices and diced chicken breast

2. Put a large saucepan over medium heat and sauté the vegetables in olive oil.

3.When the vegetables have softened a little, add the paprika, mix well and add the chicken breast. Stir a little and let the flavors know for about 10 seconds.

4.Add lukewarm water to the pan in the story to cover the meat and vegetables once more, add the tomato paste, put a lid on the pan and let everything boil over medium heat.

4.After the vegetables and chicken are cooked, taste and season with salt and pepper. Put the lid on, make a small fire and grab the dumplings

5. Break the egg into a deep plate and beat it together with a little salt and olive oil.

6. Add the white flour in the rain, until you get a paste that is softer than hard.

7. Using a spoon, put the composition with egg and flour, little by little in the juice with chicken and vegetables. Don't make the dumplings too big because they swell

8. Put the lid on the pan and let the paprika simmer until the dumplings boil (about 5-10 minutes if)

9.After the dumplings have boiled, thicken the stew as follows: put a tablespoon of white flour in a cup, along with as much stew juice as possible. Mix well, not to have lumps and pour everything into the paprika. Bring to the boil until it binds and thickens the juice and you're done


Chicken paprika with dumplings - a dear recipe from grandma

My grandmother had blond hair and blue eyes. It was beautiful. And I still remember how she combed her long hair up to her waist and then braided it into two thick tails that she wrapped around her head. Like a crown.

Her image always accompanies me like a ghost whenever I remember my roots. Same with her village, with the valley full of ducks and geese, with the sandy earth, full of wild chamomile.

If I think about it, I've never seen so many wild chamomiles anywhere else in the world. With its unmistakable smell. A good plant.

Grandmother combing her long hair is one of the most enduring memories of her childhood. Along with the plowman (reg. Stove) on which she cooked the most wonderful dishes, the light crack of the wood, the raspberry bushes by the fountain, the chicken nests, the catkins. And chamomile everywhere.

There is something special and magical about the village world. A dream that binds all our memories with soft steam. And whenever the roads, steps and wheels of the car take me to another village, every place throws me back. In that world, since then, of the grandmother. Whether I'm at Viscri (which I caught in the photos here), Biertan, Șura Mare or anywhere else.

The chicken paprika with dumplings is also part of the pleiad of memories of the child I was. Which Grandma was cooking for. And I think the love with which she mixed in the pots and matched the tastes made its way to my heart. Because the dear recipe that I share with you today I intuited more than I copied it. The result is like 30 years ago. When my grandmother prepared food, on her plow, for us, the little ones in the family.

CHICKEN PAPRICAȘ WITH DOUBLES

Ingredients for stew

* chicken breast (or chicken hammers)

* 2 tablespoons olive oil (or you have)

* 1 tablespoon of paprika

* 1 tablespoon tomato paste

Ingredients for dumplings

* 1 tablespoon olive oil

1.Cut onion, pepper and garlic into thin slices and diced chicken breast

2. Put a large saucepan over medium heat and sauté the vegetables in olive oil.

3.When the vegetables have softened a little, add the paprika, mix well and add the chicken breast. Stir a little and let the flavors know for about 10 seconds.

4.Add lukewarm water to the pan in the story to cover the meat and vegetables once more, add the tomato paste, put a lid on the pan and let everything boil over medium heat.

4.After the vegetables and chicken are cooked, taste and season with salt and pepper. Put the lid on, make a small fire and grab the dumplings

5. Break the egg into a deep plate and beat it together with a little salt and olive oil.

6. Add the white flour in the rain, until you get a paste that is softer than hard.

7. Using a spoon put the composition with egg and flour, little by little in the juice with chicken and vegetables. Don't make the dumplings too big because they swell

8. Put the lid on the pan and let the paprika simmer until the dumplings boil (about 5-10 minutes if)

9.After the dumplings have boiled, thicken the stew as follows: put a tablespoon of white flour in a cup, along with as much stew juice as possible. Mix well, not to have lumps and pour everything into the paprika. Bring to the boil until it binds and thickens the juice and you're done


Chicken paprika with dumplings - a dear recipe from grandma

My grandmother had blond hair and blue eyes. It was beautiful. And I still remember how he combed his long hair up to his waist and then braided it into two thick tails that he wrapped around his head. Like a crown.

Her image always accompanies me like a ghost whenever I remember my roots. Same with her village, with the valley full of ducks and geese, with the sandy earth, full of wild chamomile.

If I think about it, I've never seen so many wild chamomiles anywhere else in the world. With its unmistakable smell. A good plant.

Grandmother combing her long hair is one of the most enduring memories of her childhood. Along with the plowman (reg. Stove) on which she cooked the most wonderful dishes, the light crack of the wood, the raspberry bushes by the fountain, the chicken nests, the catkins. And chamomile everywhere.

There is something special and magical about the village world. A dream that binds all our memories with soft steam. And whenever the roads, steps and wheels of the car take me to another village, every place throws me back. In that world, since then, of the grandmother. Whether I'm at Viscri (which I caught in the photos here), Biertan, Șura Mare or anywhere else.

The chicken paprika with dumplings is also part of the pleiad of memories of the child I was. Which Grandma was cooking for. And I think the love with which she mixed in the pots and matched the tastes made its way to my heart. Because the dear recipe that I share with you today I intuited more than I copied it. The result is like 30 years ago. When my grandmother prepared food, on her plow, for us, the little ones in the family.

CHICKEN PAPRICAȘ WITH DOUBLES

Ingredients for stew

* chicken breast (or chicken hammers)

* 2 tablespoons olive oil (or you have)

* 1 tablespoon of paprika

* 1 tablespoon tomato paste

Ingredients for dumplings

* 1 tablespoon olive oil

1.Cut onion, pepper and garlic into thin slices and diced chicken breast

2. Put a large saucepan over medium heat and sauté the vegetables in olive oil.

3.When the vegetables have softened a little, add the paprika, mix well and add the chicken breast. Stir a little and let the flavors know for about 10 seconds.

4.Add lukewarm water to the pan in the story to cover the meat and vegetables once more, add the tomato paste, put a lid on the pan and let everything boil over medium heat.

4.After the vegetables and chicken are cooked, taste and season with salt and pepper. Put the lid on, make a small fire and grab the dumplings

5. Break the egg into a deep plate and beat it together with a little salt and olive oil.

6. Add the white flour in the rain, until you get a paste that is softer than hard.

7. Using a spoon, put the composition with egg and flour, little by little in the juice with chicken and vegetables. Don't make the dumplings too big because they swell

8. Put the lid on the pan and let the paprika simmer until the dumplings boil (about 5-10 minutes if)

9.After the dumplings have boiled, thicken the stew as follows: put a tablespoon of white flour in a cup, along with as much stew juice as possible. Mix well, not to have lumps and pour everything into the paprika. Bring to the boil until it binds and thickens the juice and you're done


Chicken paprika with dumplings - a dear recipe from grandma

My grandmother had blond hair and blue eyes. It was beautiful. And I still remember how he combed his long hair up to his waist and then braided it into two thick tails that he wrapped around his head. Like a crown.

Her image always accompanies me like a ghost whenever I remember my roots. Same with her village, with the valley full of ducks and geese, with the sandy earth, full of wild chamomile.

If I think about it, I've never seen so many wild chamomiles anywhere else in the world. With its unmistakable smell. A good plant.

Grandmother combing her long hair is one of the most enduring memories of her childhood. Along with the plowman (reg. Stove) on which she cooked the most wonderful dishes, the light crack of the wood, the raspberry bushes by the fountain, the chicken nests, the catkins. And chamomile everywhere.

There is something special and magical about the village world. A dream that binds all our memories with soft steam. And whenever the roads, steps and wheels of the car take me to another village, every place throws me back. In that world, since then, of the grandmother. Whether I'm at Viscri (which I caught in the photos here), Biertan, Șura Mare or anywhere else.

The chicken paprika with dumplings is also part of the pleiad of memories of the child I was. Which Grandma was cooking for. And I think the love she mixed in the pots and matched the tastes made its way into my heart. Because the dear recipe that I share with you today I intuited more than I copied it. The result is like 30 years ago. When my grandmother prepared food, on her plow, for us, the little ones in the family.

CHICKEN PAPRICAȘ WITH DOUBLES

Ingredients for stew

* chicken breast (or chicken hammers)

* 2 tablespoons olive oil (or you have)

* 1 tablespoon of paprika

* 1 tablespoon tomato paste

Ingredients for dumplings

* 1 tablespoon olive oil

1.Cut onion, pepper and garlic into thin slices and diced chicken breast

2. Put a large saucepan over medium heat and sauté the vegetables in olive oil.

3.When the vegetables have softened a little, add the paprika, mix well and add the chicken breast. Stir a little and let the flavors know for about 10 seconds.

4.Add lukewarm water to the pan in the story to cover the meat and vegetables once more, add the tomato paste, put a lid on the pan and let everything boil over medium heat.

4.After the vegetables and chicken are cooked, taste and season with salt and pepper. Put the lid on, make a small fire and grab the dumplings

5. Break the egg into a deep plate and beat it together with a little salt and olive oil.

6. Add the white flour in the rain, until you get a paste that is softer than hard.

7. Using a spoon, put the composition with egg and flour, little by little in the juice with chicken and vegetables. Don't make the dumplings too big because they swell

8. Put the lid on the pan and let the paprika simmer until the dumplings boil (about 5-10 minutes if)

9. After the dumplings have boiled, thicken the stew as follows: put a tablespoon of white flour in a cup, along with as much juice from the stew. Mix well, not to have lumps and pour everything into the paprika. Bring to the boil until it binds and thickens the juice and you're done


How do we prepare the recipe for turkey paprika with flour dumplings?

Wash the meat and leave it in cold water for 20 minutes.

Chop the vegetables and simmer with a pinch of salt.

When the vegetables have softened, add the meat and leave until white, mix well.

Add the sweet paprika and mix quickly. It doesn't fry.

Add enough hot water to cover the meat. Cover the pan with a lid. Let it boil.

After the meat is almost cooked, add the tomato paste and let it boil for another 5 minutes over medium heat, salt, pepper to taste, celery leaves.

Prepare the flour mixture with a little water. Add only 1 tablespoon of flour.

Mix well so as not to become lumpy, pour over the meat and mix well and leave for a maximum of 5 minutes to boil.

During this time we prepare the flour dumplings from 2 eggs with 4 tablespoons of flour and 2 tablespoons of oil.

Beat the eggs well with a pinch of salt and add the flour gradually. The composition should be slightly thick. Mix well.

With a teaspoon we make the dumplings: soak the teaspoon in hot juice and then take the dumpling composition. And put in the juice that boils over low heat.

Mihaela's advice

Each time soak the teaspoon in boiled juice.

When the dumplings rise to the surface they are boiled and the paprika is ready.

This turkey paprika with dumplings of flour can be served with pickles, hot peppers, polenta, according to tastes and preferences.

The recipe and the pictures belong to him Mihaela Motroceanu, blog contributor Good appetite, recipes with Gina Bradea.


Chicken bell peppers with flour dumplings

The thighs are cleaned, washed and put in a wok with oil. Sprinkle with salt and grind a little pepper over them. Cover the wok with a lid. Choke the thighs and add water when necessary (about 300 ml divided into two tranches). After they have penetrated well, let them fry a little, then take them out on a plate.


Peel the onion, wash it, cut it into small pieces and fry it in the oil left in the wok, sprinkling salt and ground pepper over it. Then add the tomato juice, 250 ml of water and a teaspoon of paprika. Mix and add the thighs. Bring to a boil over low heat and add more water if necessary.


Meanwhile, the dumplings are being prepared.


Put a pot on the fire with 2 l of water and a teaspoon of salt.


In a saucepan put 50 ml of water on the fire with two tablespoons and a half of oil.


Sift and weigh the flour (40 g).


When the water in the pan boils, add the flour and chew vigorously with a whisk. Add the egg and mix everything with a teaspoon until you get a soft dough.


When the water in the pot boils, put half a teaspoon of dough in the pot. Let the dumplings boil for 10 minutes until they swell. Then remove with a spoon and put in the wok with meat and sauce. Boil for another 5-10 minutes, then add the parsley (washed and chopped).


The chicken paprika with flour dumplings is served with hot polenta.


Chicken bell peppers with flour dumplings

The thighs are cleaned, washed and put in a wok with oil. Sprinkle with salt and grind a little pepper over them. Cover the wok with a lid. Choke the thighs and add water when necessary (about 300 ml divided into two tranches). After they have penetrated well, let them fry a little, then take them out on a plate.


Peel the onion, wash it, cut it into small pieces and fry it in the oil left in the wok, sprinkling salt and ground pepper over it. Then add the tomato juice, 250 ml of water and a teaspoon of paprika. Mix and add the thighs. Bring to a boil over low heat and add more water if necessary.


Meanwhile, the dumplings are being prepared.


Put a pot on the fire with 2 l of water and a teaspoon of salt.


In a saucepan put 50 ml of water on the fire with two tablespoons and a half of oil.


Sift and weigh the flour (40 g).


When the water in the pan boils, add the flour and chew vigorously with a whisk. Add the egg and mix everything with a teaspoon until you get a soft dough.


When the water in the pot boils, put half a teaspoon of dough in the pot. Let the dumplings boil for 10 minutes until they swell. Then take out with a spoon and put in the wok with meat and sauce. Boil for another 5-10 minutes, then add the parsley (washed and chopped).


The chicken paprika with flour dumplings is served with hot polenta.


Chicken bell peppers with flour dumplings

The thighs are cleaned, washed and put in a wok with oil. Sprinkle with salt and grind a little pepper over them. Cover the wok with a lid. Choke the thighs and add water when necessary (about 300 ml divided into two tranches). After they have penetrated well, let them fry a little, then take them out on a plate.


Peel the onion, wash it, cut it into small pieces and fry it in the oil left in the wok, sprinkling salt and ground pepper over it. Then add the tomato juice, 250 ml of water and a teaspoon of paprika. Mix and add the thighs. Bring to a boil over low heat and add more water if necessary.


Meanwhile, the dumplings are being prepared.


Put a pot on the fire with 2 l of water and a teaspoon of salt.


In a saucepan put 50 ml of water on the fire with two tablespoons and a half of oil.


Sift and weigh the flour (40 g).


When the water in the saucepan boils, add the flour and chew vigorously with a whisk. Add the egg and mix everything with a teaspoon until you get a soft dough.


When the water in the pot boils, put half a teaspoon of dough in the pot. Let the dumplings boil for 10 minutes until they swell. Then take out with a spoon and put in the wok with meat and sauce. Boil for another 5-10 minutes, then add the parsley (washed and chopped).


The chicken paprika with flour dumplings is served with hot polenta.



Comments:

  1. Tony

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  2. Wallis

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  3. Acwellen

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  4. Rapere

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  5. Voodoolkree

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