Chicken Paprikash with Halusky
On a cold, blustery winter night like we’ve had all week here in the DC area, I like to make Chicken Paprikash served with Halusky, Slovak potato dumplings, for the ultimate Slovak comfort food. A delicious, quick and easy dinner meal to prepare during the week, Pauline used to make this for her family all the time on the farm. As a kid I loved to smell it cooking on the stove, and even more, I loved to eat it.
The dish tasted extraordinary on the farm, I am sure, when it was made with my Grandpa Jerry’s own paprika, grown, ground and dried by him on the farm. But’s that’s a whole other story for another blog post…
- 2 Onions, chopped
- 3-4 Tbsp Hungarian Paprika (it’s sweeter)
- Salt and Pepper
- 1 Chicken, cut up (I use chicken thighs)
- 1 cup Chicken broth
- 1/2 cup or so Sour Cream (I use fat free)
- Saute the onions until golden brown in 1 tbsp olive oil
- Sprinkle in the paprika, salt and pepper, stirring until well blended
- Place chicken pieces on top of onions (I brown my chicken pieces first, coated with flour and paprika)
- Pour chicken broth over chicken and onions
- Cook with lid on, simmering until chicken is done, about 10-15 min
- Stir in sour cream right a minute or two before serving
- Serve with desired starch, and a light cucumber salad and you have a complete meal
I garnished the dish with fresh, chopped parsley. A real Slovak eats this with Halusky, potato dumplings (I loved Grandma’s Halusky). Less interesting, you can also eat it with rice, noodles or dumplings such as German spaetzle.
- 2-3 Potatoes
- 1 cup Flour or so
- 1 Egg
- Peel the potatoes and shred them finely.
- Mix in the egg and flour and make a dough that is firm and not to watery. You may use more or less flour or add a little bit of water if it is too tough.
- Add a tsp of salt.
- Boil water with 2 tbsp of salt.
- With a knife, cut off small pieces of dough and quickly drop them into a pot of boiling water. Be sure the water is always boiling.
- When the Halusky are done, they will float on top of the water
- Skim them out with a strainer.
If you are going to eat the Halusky on its own, you can follow these next steps. Otherwise, the Halusky prepared up until this point is ready to be served with the Paprikash. Just sprinkle it with some salt and pepper and dig in.
- Slovak Halusky can be mixed with sheep’s cheese called Bryndza.
- If you can’t find this cheese, mix 1/2 c Feta cheese with 1/2 c sour cream
- Place the cheese and sour cream in a pot and heat it up
- When it starts to boil, remove it from the heat.
- Cut up little pieces of bacon and fry them.
- Serve Halusky with the cheese sauce on top and sprinkle with the bacon pieces.