Jan 12

This photo landed me my first number 1 slot on FoodBuzz — thanks to my loving husband.  The first attempt at this recipe was the most photogenic.  But I needed to make it a few times and tweak the recipe before I was ready to post it.  My family are troopers (or they just like this dish that much, to be honest it’s amazingly good cold weather food)

A couple notes.  I’ve taken to using turkey stock instead of chicken stock in almost all of my dishes.  Its flavor is bolder and richer than chicken this flavor is obviously imparted into whatever dish you make.  One of my attempts at Paprika Chicken relied exclusively on chicken stock (home made of course) it was, in comparison, like a ghost of a dish I knew I could create a whisper of the wonderful flavors I’d tasted in the past.

I also experimented with bone in chicken thighs and boneless chicken thighs.  (If you are starting to think about using boneless skinless breast meat stop it right now.  This dish is already low on fat and you’ll make it terrible.  Go back two spaces and start again.)  Typically I always prefer to cook meat on the bone for flavor and moisture, but in this case it’s simply too hard to eat it when you are done.  Someone (probably me) is going to end up shooting a chicken thigh right out of their bowl onto the floor.  Plus the smaller boneless pieces pick up more flour and therefore more flavor.

My last little tidbit don’t overfill the pan before you put it in the oven or you will have one heck of a mess to clean up.  After the first time I started  lining the rack with foil.  This is not 5 star pretty food, this is hearty home cooking and it’s gonna spill!

Preheat oven to 425 degrees

Biscuit Topping

1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp white pepper
4 Tbsp cold butter cut into cubes
1/2 Cup sour cream
1/2 Cup Turkey Stock

Place dry ingredients into bowl of food processor and pulse to combine.  Add butter and pulse to form crumb texture.  Whisk together sour cream and stock, drizzle over the top, pulse food processor until dough comes together.  Set aside.

Smokey Paprika Chicken

2 pounds skinless boneless chicken thighs cut into two inch pieces
flour for dredging
salt and pepper to taste
1 Tbsp butter
1 Tbsp olive oil
1 large white onion finely diced (I used the food processor)
1 large red bell pepper finely diced
3 Tbs flour
2 minced garlic cloves
2 Tbsp Smoked Hungarian Paprika
1 tsp caraway seeds
1/2 cup sour cream blended with 1/2 cup turkey stock*** See Note
1 cup Turkey Stock
more ground pepper.

Working in batches over medium high heat,brown the chicken pieces on both sides, set aside in a shallow dish tented with foil.  Add the onions and peppers cook until softened (about 5 – 7 minutes)  Add flour and cook for another 3 – 4 minutes.  Add paprika, garlic and caraway seeds, stir to combine and cook 2 – 3 minutes.  Return chicken to the pan, add mixture of sour cream and stock, then add stock.  Stir and bring to a boil.  Taste for seasoning and adjust as necessary.

Spoon biscuit dough on top of pan I used a 2 oz scoop to keep them even.  Place on the middle rack in the oven and bake for 20 minutes.  Turn off the oven, turn the broiler on and cook for 2 more minutes to brown the biscuits.

Serve with extra sour cream!

The biscuits are incredibly tender which I think is what makes this dish so good.  I love Chicken Paprikash but by putting these biscuits on top it became a favorite in my book.  And the biscuit topping could be added to any stew!

*** NOTE: you must must must blend the sour cream with the broth until smooth.  otherwise it’s very likely to curdle when it hits the pan, blending prevents this.

We had this with several wines, some white and some red.  My favorite was the beaujolais nouveau.  It was light and fruity which complimented the smokey flavor.

I really hope you make this, it was FANTASTIC.

Until next time, cheers!


6 Responses to “Smokey Paprika Chicken with Sour Cream Biscuit Dumplings”

  1. absolutely beautifully done!

  2. I love it. Very savory…

  3. I loved this photo on Foodbuzz and am loving the recipe even more. Thanks for sharing!

  4. I’ve made this twice now and it’s a new family favorite (right up there with the Beef Daube)! I found some Hot Smoked Hungarian Paprika at the tea and spice shop on Park Ave in Winter Park and it was amazing! Totally agree on the boneless thighs…this is moist and tender even without the bone! Yum!

  5. Love the biscuit dumpling top!!!

  6. Thanks Sarah — I love the way it soaks up the “gravy” It’s hard to beat this dinner on a cold night. One of my friends makes it over and over! Thanks for stopping by!

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