A deep plate with paprika chicken and dumplings, beside which is a bowl full of ground paprika.

Paprika Chicken with Dumplings

6070 Min
A Kotányi marjoram sachet from the 1950s.
Marjoram, CrushedOur packaging from around 1920
Start journey

Join us on a culinary journey through time: This recipe for creamy and spicy paprika chicken with dumplings dates back to the time of the Austro-Hungarian empire. Created by János Kotányi in 1896, this dish tastes just as delicious as it did back then.

Ingredients 4 Portions

Preparation

  1. 1

    In a casserole dish, roast an onion—sliced lengthwise—in a generous spoonful of lard. Stir in a heaped tablespoon of real paprika and half a teaspoon of crushed marjoram, then add the chicken, cut up into portions. Season with salt and stir well and allow to stew, covered, for a few minutes.

    Hint:

    Any pot can be used instead of a casserole dish.

  2. 2

    Then add a spoonful of water and allow the chicken to cook until soft, taking care not to burn it.

  3. 3

    To serve, you can also add a 250 ml of cream to taste and arrange the egg dumplings around the edge of the bowl.

  4. 4

    For the egg dumplings, combine all of the ingredients to form a slightly firm dough, use two teaspoons to shape into dumplings and cook in boiling salted water until the dumplings rise to the surface.

János Kotányi
János Kotányi

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