Mom’s Chicken and Dumplings (Chicken Paprika)

The scent alone transports me back to my childhood kitchen. It’s a cold winter evening, and the aroma of slowly simmered chicken, subtly spiced with paprika, fills the air. My mom would be humming a cheerful tune as she carefully dropped spoonfuls of dough into boiling water, transforming them into fluffy dumplings. This wasn’t just dinner; it was a warm hug on a plate, a symbol of home and comfort made with love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6-8
• Yield: One large pot
• Dietary Type: Not Gluten-Free

Ingredients

• 4 lbs chicken thighs, skin removed (boneless thighs if you can find them)
• Water
• 2 small onions, chopped
• 1 tablespoon butter or 1 tablespoon oil
• 1/2 teaspoon garlic powder
• 1 -2 teaspoons salt
• 1/4 teaspoon black pepper (to taste)
• 1 -2 tablespoons paprika

Dumplings:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 1 large egg, beaten
• Water

Equipment Needed

• Stock pot or Dutch oven
• Medium mixing bowl
• Large pot

Instructions

1. In a stock pot or Dutch oven, sauté the chopped onions in butter until they are tender and translucent. This usually takes about 5-7 minutes over medium heat. Be sure to stir occasionally to prevent burning.

2. Add water to the pot until it is approximately 1/3 full. The exact amount of water will depend on the size of your pot, but aim for enough to generously cover the chicken.

3. Add the chicken thighs, garlic powder, salt, pepper, and paprika to the pot. At this point, taste the broth and adjust the seasoning as needed. Remember, you can always add more seasoning later, but it’s harder to take it away.

4. Ensure the water is covering the chicken. If not, add more water until the chicken is just covered.

5. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 90 minutes, stirring occasionally to prevent sticking. Simmering gently ensures the chicken becomes incredibly tender.

6. While the chicken is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, salt, pepper, and paprika until well combined. This even distribution of dry ingredients ensures a consistent flavor in your dumplings.

7. Create a well in the center of the dry ingredients. Drop in the beaten egg and about 1/2 cup of water.

8. Stir the mixture, gradually adding more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl. The dough should be moist but not overly wet. Avoid overmixing, as this can result in tough dumplings.

9. In a separate large pot, bring water to a vigorous boil.

10. Drop the dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.) If the dumpling mix is too sticky to drop from the spoon, dip the spoon into the boiling water. The dumpling should slide right off.

11. When the dumplings start floating on top of the boiling water, remove them with a slotted spoon or drain them in a colander. This indicates they are cooked through. You may need to reduce the heat slightly to better observe when they start floating.

12. About 30 minutes before the chicken is done simmering, add the cooked dumplings to the pot with the chicken. Gently stir them in to ensure they are submerged in the broth.

13. After 30 minutes, the dish should be ready. The chicken should be tender enough that it is falling off the bone, and the dumplings should have absorbed some of the flavorful broth, creating a thicker sauce. If the sauce is too thin, you can simmer it for a bit longer, uncovered, to allow some of the liquid to evaporate.

Expert Tips & Tricks

• Chicken Quality: Opt for high-quality chicken thighs for the best flavor. Bone-in, skin-on thighs will provide a richer broth, but boneless, skinless thighs are a convenient alternative.
• Broth Flavor: Don’t be afraid to adjust the seasoning to your liking. A pinch of red pepper flakes can add a subtle kick, while a bay leaf will infuse the broth with a deeper, more complex flavor.
• Dumpling Texture: For extra fluffy dumplings, let the dough rest for 10-15 minutes before cooking. This allows the gluten to relax, resulting in a more tender texture.
• Thickening the Sauce: If you prefer a thicker sauce, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering chicken and dumplings during the last 15 minutes of cooking.

Serving & Storage Suggestions

Serve Mom’s Chicken and Dumplings hot, straight from the pot. Garnish with fresh parsley or chives for a pop of color and flavor. A side of crusty bread is perfect for soaking up the delicious sauce.

Storage:

• Room Temperature: Do not leave Chicken and Dumplings at room temperature for more than 2 hours.
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze in an airtight container for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Reheating:

• Stovetop: Reheat gently in a pot over medium heat, stirring occasionally, until heated through. Add a splash of water or chicken broth if needed to prevent sticking.
• Microwave: Reheat in a microwave-safe dish, covered, on medium power until heated through. Stir occasionally to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	835.3 kcal	N/A
Calories from Fat	446 g	53%
Total Fat	49.6 g	76%
Saturated Fat	14.5 g	72%
Cholesterol	290.8 mg	96%
Sodium	843.6 mg	35%
Total Carbohydrate	35.2 g	11%
Dietary Fiber	2.1 g	8%
Sugars	1.3 g	N/A
Protein	58.3 g	116%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour in the dumplings with a gluten-free all-purpose blend. Be sure to use a blend that contains xanthan gum or another binder to help hold the dumplings together.
• Vegetarian: Replace the chicken with hearty vegetables like mushrooms, carrots, and potatoes for a vegetarian version. Use vegetable broth instead of water for a richer flavor.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a spicy kick.
• Herbed Dumplings: Mix fresh herbs like parsley, thyme, or rosemary into the dumpling dough for added flavor and aroma.
• Creamy: For a richer, creamier dish, stir in a dollop of sour cream or heavy cream during the last few minutes of cooking.
• Faster cooking time: Use an Instant Pot. Sauté the onions in the instant pot. Add the chicken thighs, garlic powder, salt, pepper and paprika. Add 4 cups of water to the Instant Pot. Secure the lid, seal the vent, and cook on high pressure for 15 minutes. Let the pot naturally release pressure for 10 minutes, and then do a quick release. Follow steps 6 – 11 from the recipe, except using the hot liquid from the instant pot when creating the dumplings. Add the dumplings to the instant pot. Set the Instant Pot to saute mode. Cook for about 10-15 minutes or until the dumplings are cooked through.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of chicken thighs?
A: While chicken thighs are preferred for their richer flavor and tenderness, you can use chicken breasts. However, be careful not to overcook them, as they can become dry. Reduce the simmering time accordingly.

Q: Can I make the dumplings ahead of time?
A: It’s best to make the dumplings fresh, as they can become sticky if stored for too long. However, you can prepare the dough ahead of time and store it in the refrigerator for a few hours.

Q: How do I prevent the dumplings from sticking together?
A: Make sure the water is boiling vigorously when you drop in the dumplings. Adding a little oil to the boiling water can also help prevent sticking.

Q: Can I freeze the Chicken and Dumplings?
A: Yes, Chicken and Dumplings freeze well. Allow it to cool completely before transferring it to an airtight container or freezer bag.

Q: Why are my dumplings gummy?
A: Overmixing the dough can result in gummy dumplings. Mix the dough just until the ingredients are combined, and avoid overworking it.

Final Thoughts

Mom’s Chicken and Dumplings is more than just a recipe; it’s a taste of home, a comforting embrace on a chilly evening. Don’t be intimidated by the slightly longer cooking time; the end result is well worth the effort. Gather your ingredients, follow the steps, and let the aroma of this classic dish fill your kitchen with warmth and love. Share your creations and modifications with friends and family. This hearty meal pairs beautifully with a crisp green salad and a glass of dry white wine. Enjoy!