Paprika Chicken with Saffron Dumplings

  • Yield : 6 servings
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  • 1 tablespoon vegetable oil
  • 10 chicken thighs, or bone-in breasts, if preferred
  • 2 stalks celery, chopped
  • 1 carrot, julienned
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons paprika
  • 2 (15 1/4-ounce) cans chicken broth
  • 1 cup water
  • Freshly ground pepper, to taste
  • 1/3 cup milk
  • 1/2 teaspoon saffron threads
  • 1 cup pastry flour or soft-wheat all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons vegetable shortening or margarine
  • 1/2 cup finely chopped fresh flat-leaf parsley, for garnish


Step 1

Heat oil over medium heat in a large Dutch oven for 1 minute. Add chicken, skin-side down, and brown for about 5 minutes per side. Remove from pan and add celery, carrot, onion, garlic and paprika. Cook for 5 minutes, or until onion is translucent. Add broth and water, then return the chicken to the pan. Pepper generously. Simmer, covered, for 45 minutes.

Step 2

Meanwhile, warm the milk and saffron threads for one minute on stovetop over medium heat or in microwave. The milk will turn yellow. In a food processor, or with your fingers, quickly combine flour, baking powder, and shortening. Remove blade from bowl and gently mix in saffron milk. Gather dough into a ball and flatten it out into a 1-inch thick disk. Cover with plastic wrap and refrigerate until just 20 minutes before use.

Step 3

After dough has chilled, place it on a lightly floured surface and cut into 12 rectangular pieces with a sharp knife. Just 15 minutes before serving, slip dumplings into the simmering soup. Cover and cook just below a boil until dumplings puff up and float to top. Carefully ladle some soup with 2 thighs and 3 dumplings into each bowl. Garnish with a little chopped parsley.

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