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CHICKEN PAPRIKASH INSPIRED BY CAPTAIN AMERICA: CIVIL WAR

Name: Chicken Paprikash inspired by Captain America: Civil War
Ingredients: 1/4 cup lard or canola oil; 1 (3 4 lb.) chicken, cut into 8 pieces; 1 large yellow onion, minced; 3 tbsp Hungarian sweet paprika, plus more for garnish; 2 cups chicken stock; 2 inch plum tomatoes, cored, seeded, and cut into 1 pieces; 1 inch Italian frying pepper, stemmed, seeded, and cut into 1 pieces; 1/4 cup sour cream, for serving; Kosher salt and freshly ground black pepper, to taste; For the Dumplings; 2 eggs; 1 tbsp sour cream; Salt; Pepper; 1 tbsp butter; 3/4 cup of flour

Picture for Chicken Paprikash inspired by Captain America: Civil War

4,658,489 views Despite being a fabricated entity, composed only of Tony Stark's code and some rare/non-existent elements, the Marvel demigod known as Vision sure knows how to whip up some mean paprikash. That is, if he actually used paprika, as opposed to some other misplaced bright-red pantry-mainstay. Gear up for Avengers: Infinity War this week as we delve into this classic Sokovian (actually Hungarian) comfort food.

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INGREDIENTS

¼ cup lard or canola oil

1 (3 4 lb.) chicken, cut into 8 pieces

1 large yellow onion, minced

3 tbsp Hungarian sweet paprika, plus more for garnish

2 cups chicken stock

2 inch plum tomatoes, cored, seeded, and cut into 1 pieces

1 inch Italian frying pepper, stemmed, seeded, and cut into 1 pieces

¼ cup sour cream, for serving

Kosher salt and freshly ground black pepper, to taste

For the Dumplings

2 eggs

1 tbsp sour cream

Salt

Pepper

1 tbsp butter

¾ cup of flour

DIRECTIONS

Melt lard or heat oil in a 6-quart saucepan over medium-high heat.

¼ cup lard or canola oil

Season chicken with salt and pepper. Working in batches, cook, flipping once, until browned, 8–10 minutes. Transfer chicken to a plate; set aside.

1 (3 4 lb.) chicken, cut into 8 pieces

Salt

Pepper

Add onion to pan; cook, stirring occasionally, until soft, about 8 minutes. Add paprika; cook, stirring, for 2 minutes.

1 large yellow onion, minced

3 tbsp Hungarian sweet paprika, plus more for garnish

Return chicken and its juices to the pan. Add stock, tomatoes, and Italian frying pepper; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until chicken is fully cooked, about 30 minutes.

2 cups chicken stock

2 inch plum tomatoes, cored, seeded, and cut into 1 pieces

1 inch Italian frying pepper, stemmed, seeded, and cut into 1 pieces

Transfer chicken and sauce to a serving platter; spoon sour cream over top and garnish with more paprika.

¼ cup sour cream, for serving

Hungarian sweet paprika, plus more for garnish

For the Dumplings

In a bowl, combine eggs, sour cream and some salt and whisk together. Once combined, slowly add your flour. You’re going more for consistency rather than an exact amount. Add flour until you’ve reached a consistency that’s like an extra thick pancake batter.

2 eggs

1 tbsp sour cream

¾ cup of flour

Then using a spoon dipped in hot water scrape about ½ tsp or your mixture into a pot of boiling water and simmer them for 6-10 minutes or until they’ve reached your prefered level of doneness.

Strain dumplings, put back in pot with butter and season with salt and freshly ground pepper.

Salt

Pepper

1 tbsp butter

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