Do you know what came first, the chicken or the egg? Well we don’t either, but we do know that if you want a palatable way to enjoy the two together then Caroline Gelen’s Chicken Paprikash is the recipe for you.
Prep time: 20 minutes
Cooking time: 45 minutes
Makes: 4 servings
Ingredients Stew:
500g chicken breast, cubed
1 yellow onion
3 red bell peppers
1tbsp tomato paste
3 garlic cloves
400ml full-fat coconut milk
3tbsp sweet paprika
1tsp cayenne pepper
1/2 chicken stock cube
1tbsp cornstrach
Neutral oil
Sprinkling fresh parsley
2 spring onions
Ingredients Dumplings:
260g plain flour
6 eggs
1. ‘Tis the season
Add 500g cubed chicken to a large bowl and add in a big pinch of salt and pepper and a drizzle of oil. Toss it all around and set to the side to marinate for 10 minutes (if you can call this most basic of seasoning a marination!).
2. THE CUBE (cooking)
After 10 minutes, heat a large frying pan with a glug of oil on a medium-high heat. Once your pans as hot as you are, add your chicken and cook until it has browned on each side (you do not want to cook the inside of the chicken at this point, so just 2-3 minutes on each side should do the trick).
3. Chip Chop!
While your chicken cooks, finely chop your 3 peppers and finely chop your onion.
Once the chicken has browned, get it outta here! Put it in a clean bowl to the side.
To your pan, add the onion and cook for a few minutes until it is turning translucent. Add the peppers and cook for a further 7 minutes. Then, reduce the heat to low and cook until the vegetables have softened and are starting to turn into a saucy little mixture that will coat your chicken like a rich mink coat (around 6 minutes).
Add 1tbsp of tomato paste to the pan and cook until it is a darker shade of red (time to discover a new shade of lipstick!).
Then crush your 3 cloves of garlic into the pan and cook for a couple of minutes, then add 3tbsp paprika and 1tsp cayenne pepper. Cook for a hot minute until the spices have started to smell.
Pour in your 400ml coconut milk and return your chicken to its rightful home – back into the pan. Mix your 1/2 chicken stock cube with water and pour this into the pan.
Leave this to simmer for 15 minutes. Then mix 1tbsp corn starch with 1tbsp of water and add into the stew. Stir and simmer for another 5 minutes until the sauce has thickened.
4. Dump Truck of Dumplings
Boil water in a large saucepan and add a generous pinch of salt.
In a large bowl, mix 260g plain flour and 6 eggs using a fork so that it forms a paste like a pancake batter – stop dreaming pancakes you!
Use a spoon to scrape the batter straight into the boiling water.
Simmer the dumplings for 2-4 minutes or until they have doubled in size and then remove from the pot – place in a bowl on the side.
5. Papri-serve
Plate up the dumplings first and then top with the chicken paprikash, top everything off with a sprinkling of parsley and some chopped spring onions.
Dinkikash and sinkikash!
Food for Thought
Lizzy says: “I know that Kate has wanted to make this for a long time, so I was happy to finally try it and I am also happy to say – I really enjoyed it! Despite the horrendous egg ratio, the dumplings were tasty and bouncy and complimented the rich chicken paprikash really well. I don’t think that I would make this on a regular occasion, but I would definitely recommend for a specialty meal 7/10”
Kate says: “There’s a particularly heartfelt episode of Grace and Frankie where Grace is searching for her childhood chicken paprikash recipe and it was because of that that I was tempted to make this. I can see how this is a delicious heartwarming recipe and the first night we had it, it was delicious and rich and I thoroughly enjoyed. But the next day I had leftovers and what I feared would happen did, the dumplings tasted very eggy and I got freaked out by my usual “omg I’m eating chicken and egg at the same time” ick. My recommendation if you’re making this is definitely that it’s not great for leftovers but hot and fresh out the pan it was a 7/10 “
7/10 Gasps
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