Chicken pörkölt with galuska (chicken stew with mini dumplings)
Hungarian - hearty - easy
4 whole skinned chicken thighs, cut in two (keep the skin and cook it as well, when finished remove it)
2-3 large onions, roughly chopped
4-5 tablespoons sunflower oil
2 tablespoons ground paprika
quarter of a small bell pepper
1 / Heat the oil in a large saucepan. Add the roughly chopped onion. Stir it occasionally and let it fry on medium heat until slightly translucent.
2 / Then take the saucepan off the heat, add the ground paprika and stir in. Ground paprika releases his colour in fat, so it is better to add to the onion base. Take off the heat, to be sure the paprika won't burn and acquire that bitter aftertaste.
3 / Add the chicken thighs and stir them so the paprika-onion mix coats them evenly. Put your pan back on the heat, add the tomato and the bell pepper and cook for a few minutes. Season with salt and pepper.
4 / First pour in about 150ml water and cook it on a high heat. Replenish the water gradually as it cooks. Cook it uncovered for a good hour. If the juice is to runny at the and, turn up the heat and cook until the juice thickens.
Serve with some sour cream on the top.
1 / Put the flour and the salt in a large bowl. Mix it. Make a hollow in the middle.
2 / Add the eggs and the water and quickly mix it with a wooden spoon. Don't over- mix it. It is fine if some lumps of flour remain.
3 / Boil water in a 2 liter saucepan. Add salt, then when the water is boiling, chop the dumplings into it. You can use a special tool (a noodle grater) or a chopping board and a knife. To chop the dumplings, tip the dough onto the edge of a chopping board, balance the board on the brim of the saucepan, tilt it and with a spoon or knife dip in the boiling water.
4 / Cook it for about 1-2 minutes. When the dumplings are ready, they rise to the surface of the water. Use a small sieve to take the dumplings from the cooking water and put them in a bowl. To avoid sticking you can add a splash of oil at the end.
