I enjoy cooking. I’m not much of a baker, and can’t bake to save my life. With cooking, there is a little more freedom to experiment. My favorite recipe is one that I found on Cooks.com for Chicken Parprikash. I love making the homemade dumplings and usually double the recipe, especially when my in laws are coming over. When I’m rushed for time, I’ll buy a chicken that is already roasted and just debone it, which works out just as well. I also like to use a little fresh garlic in the recipe as well, and while I use it as a guide, I tend to veer off the recipe more often than not.
The first time that I ever made it, I was really nervous. An Asian woman making Chicken Parikash… :P. But it turned out great and I’ve been making it ever since. I hope that you enjoy it 🙂
2 c. chicken broth
3 lb. boned, cooked, cubed chicken
1/4 c. butter
med. chopped onion
2 heaping tsp. paprika
1 c. sour cream
2 tbsp. flour
3 beaten eggs
1/2 tsp. salt
1/2 c. evaporated milk
1 1/2 c. flour
Brown chicken in butter; remove and set aside. Add onion to
butter and cook until tender. Add paprika and salt and
pepper to taste. Return chicken to skillet and add broth.
Cover and simmer 20-30 minutes.
Blend flour with a little water then blend into chicken. Add
sour cream to paprikash and heat slightly. Serve over
noodles or dumplings.
To prepare dumplings: Combine eggs, milk and salt. Stir into
flour. Drop by teaspoons into boiling salted water. Cook 5
minutes after they float.