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Chicken Paprikash


This is an old hungarian dish that I got from the sister of a childhood friend. It was handed down to her from her Hungarian grandmother. I recall that I came home raving about it and my mom cooked it and loved it as much as I did. It has warmed up many winter nights for us all. Paprikash is hungarian for Paprika, btw.

Chicken Paprikash

Boil chicken (as much as you want the soup to have). Keep enough of the water used to boil the meat to cover it again.
Cool slightly and dice up the chicken, add 1 large onion, garlic salt, a couple
cloves of garlic, salte and pepper to taste. Add 1/2 to 3/4 can of tomato paste.
Cook down for 1/2 an hour. Add 1/2 tsp paprika. Dice potatos, celery, and
carrots. Add to chicken mixture. when the taters are done, add the rivels.
(Rivels are flour dumplings). Boil for about 20 mins. Sitr often. When brother
is desired consistency, add a small container of sour cream slowly. Stir till
cream dissolves but no longer or the sour cream may curdle.

Rivels: Pour a good amount of flour into a bowl. Add salt and pepper and enough water to make a thick gooey paste.
Drop by 1/2 tsp size unshaped amounts into the soup. They will cook up in no time. When firm they are done.

You can subsitute spaeztle, gnocchi, or egg noodles for the rivels as well.

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