Serbian Paprikash Stew with Chicken Meat and Dumplings

##Savor the Rich Flavors of Serbian Chicken Paprikash with Dumplings

Serbian Paprikash Stew with Chicken and Dumplings

• Paprikash is a traditional Hungarian dish that has gained popularity in Vojvodina, my place of origin. Even during the Habsburg monarchy, it was embraced as a traditional dish in Vojvodina and subsequently spread to the rest of southern Serbia. This flavorful dish offers versatility in its preparation methods. While Hungarians are known for their love of spicy foods, paprikash can be adapted to suit various palates, allowing for a milder version without excessive heat or allspice. You can choose from a variety of meats, including chicken, beef, and pork, depending on your preference. Below, I have provided a recipe tailored for those who prefer a less spicy version, aiming to enhance the dish's delightful flavors. I am confident you will savor every bite, as this dish is both simple to prepare and irresistibly delicious. Please follow the recipe for best results.

Ingredients: easy, total time: 60 min, 6 persons

• 6 chicken thighs/ cleaned of skin

• 2 onions/ finely chopped

• 4 big carrots/ finely chopped

• 1 stalk celery/ finely chopped

• 2 Tbsp celery leaves/ finely chopped

• 10 black peppercorns

• 3 bay leaves

• 1 parsnip/ finely chopped

• 5 big potatoes/ diced

• 1 flat Tbsp dry spice/Vegeta

• 1 tsp salt or to taste

• 1/4 tsp black pepper/ or to taste

• 4 tsp allspice red ground paprika

• 1 tsp hot ground paprika

• 3-4 Tbsp flour

• 100 ml of vegetable oil

• 2.5–3.0 liters of water gradually added depend on density how you like.

For Dumplings/ Valjuške:

• 2 eggs scrambled

• 5-6 Tbsp flour

• 1/2 tsp salt

• 1 tsp dry parsley

Serbian Paprikash Stew with Chicken Meat and Dumplings

Preparation:

1. Prepare all the ingredients as outlined above.

2. Set aside the primrose, celery leaves, and chopped potatoes for later use.

3. Remove and discard the chicken skin.

4. In a large pot, heat oil and add the chopped onion. Incorporate dry spices or Vegeta and sauté at a moderate temperature until the onion becomes translucent. Subsequently, add the vegetables (carrots, celery, parsnips) and the cleaned meat pieces. (The potatoes, celery leaves, and primrose leaves will be added later.) Cook for approximately 10–15 minutes, then add sufficient water to cover the lower part of the meat. Stir occasionally and cover the pot. Simmer for about 20 minutes, then turn the meat, add water, chopped potatoes, bay leaf, peppercorns, and both sweet and hot ground pepper. Season with salt and pepper to taste, mix thoroughly, and add enough water to cover the potatoes and other ingredients. Cover the pot. Gradually add water as needed, approximately 2.5–3 liters in total, adjusting based on your preference for consistency.

5. While the dish is simmering, mix 3 to 4 tablespoons of flour with a small amount of water until smooth, and incorporate it into the ingredients.

6. Alternatively, you may use a thickener or starch flour. If so, mix one spoonful with a little water, ensuring it is lump-free. Assess the consistency and add more if necessary, proceeding gradually.

7. Stir occasionally, cover the pot, and continue cooking for another 30 minutes.

8. During this time, prepare the dough rolls.

Dumplings:

1. Begin by combining 2 eggs, 5 tablespoons of flour, 1 teaspoon of dried primrose, and 1/2 teaspoon of salt. The consistency of the dough should be slightly liquid, not firm. When scooping the dough with a spoon, it should easily fall into the bowl. Start by beating the eggs, then gradually incorporate the remaining ingredients, ensuring a smooth mixture without lumps.

2. Once the dough is prepared, fill a glass with a small amount of water. Remove portions of the dough and place them into the broth. Dip the spoon in water before each scoop of dough to facilitate easier handling and prevent sticking. Continue this process until all the dough is used.

3. After adding the dumplings, allow them to cook for an additional 5–7 minutes. Turn off the heat and garnish with freshly chopped parsley and celery leaves. Serve warm in deep plates. This dish pairs well with polenta if desired. Enjoy your meal!

NOTE:

• If you prefer not to use spices such as hot and ground sweet peppers, you can prepare this dish without them. However, I recommend incorporating additional vegetables. For enhanced flavor, consider adding two fresh red or yellow peppers at the beginning of the cooking process along with the other vegetables. Without these spices, you will create a yellow paprikash stew, a delicious variation commonly enjoyed in Serbia. By removing the skin from the chicken, you will achieve a healthier and lighter meal, as the skin contains high levels of cholesterol.

• The dish is named Paprikash stew because it traditionally includes paprika. If you have leftovers, allow the paprikash stew to cool to room temperature before refrigerating it for the next day. It can be stored in the refrigerator for 2–3 days.

Serbian Paprikash Stew with Chicken Meat and Dumplings

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