Today my Grandma Poor sent me her mother’s recipe for yeast rolls.
Yep, in the actual mail on an actual recipe card! Imagine that.
Talk about a recipe that can do more than double duty. Apparently, there are ways to turn this one recipe into four different variations on yeast rolls or sweet rolls. That’s right, FOUR!
As soon as I am able to get my butt back on a treadmill and stop feeling the post-Christmas guilt every time I even look at a piece of bread, all of these variations are happening. Probably in some sort of rapid succession. Watch out, coworkers (aka, the people I pass my baked goods off to so I don’t get fat), crazy baker is revving up for a marathon of yeast-roll goodness.
So now let’s talk about today’s recipe.
When I started cooking this a couple of days ago, I wasn’t even really planning on sharing it. I was more taking the pictures for the heck of it. I’m pretty sure I actually had something else that I was going to post this week.
But as soon as I took one bite of this recipe, I knew I had to share it as soon as possible, it was just that good.
It’s called chicken paprika and that’s pretty much exactly what it is: chicken cooked up in a slightly spicy, creamy paprika sauce. I followed the original recipe’s suggestion and made (whole wheat) dumplings to go with mine, but you could certainly serve it over egg noodles, and it would be out of this world over some rice.
Really. Put this on your menu this week. It’s one big bowl full of comfort, and the perfect thing to keep your insides warm even if your outsides are cold. Brrr.
Chicken Paprika with Whole Wheat Dumplings
Ingredients
- 1 1/2 pounds boneless skinless chicken breast cut into bite sized pieces
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 yellow onion diced
- 32 ounces chicken broth
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8-1/4 teaspoon cayenne pepper depending on how spicy you want it
- 3/4 cup sour cream
- 1 tablespoon flour
- 1 cup frozen peas
For the dumplings:
- 1 cup whole wheat flour
- 1/2 tablespoon butter
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onions and saute briefly until tender. Add the chicken and garlic, paprika, salt, pepper and cayenne; saute until the chicken has browned. Add one up of the chicken broth and increase the heat to high. Bring to a simmer and cook until the chicken is cooked through. With a slotted spoon, remove chicken and set aside.
- Reduce heat to low. In a small bowl, whisk together the flour and sour cream. Add sour cream mixture to the pan, whisking well to avoid clumps. Return the mixture to a simmer and continue to whisk until very thick. Add chicken back in pot; add in frozen peas and stir well. Keep over low heat while making the dumplings. (Note: adding the peas at the last minute, still frozen, will allow them to heat/cook through without them getting mushy. HATE mushy peas!)
- To make the dumplings, pour the remaining (approx 3 cups) of broth into a separate pot and bring to a boil.
- In a bowl, combine flour, baking powder and salt. Using your fingertips, cut the butter into the mixture, working until it has been incorporated. Add milk and stir until a dough forms.
- On a floured surface, roll dough to 1/8 inch thick. Using a knife, pastry cutter or pizza cutter, cut dough into small squares. Drop dough squares into boiling broth and cook for about five minutes or until the dumplings float. Drain and add cooked dumplings to the chicken paprika. Stir to combine and serve.
Notes
I love chicken paprika. The addition of those whole wheat dumplings must make it amazing!!
They definitely added a heartiness to it – made it the perfect wintertime comfort food!