Despite being a fabricated entity, composed only of Tony Stark's code and some rare/non-existent elements, the Marvel demigod known as Vision sure knows how to whip up some mean paprikash. That is, if he actually used paprika, as opposed to some other misplaced bright-red pantry-mainstay. Gear up for Avengers: Infinity War this week as we delve into this classic Sokovian (actually Hungarian) comfort food.
- ¼ cup lard or canola oil
- 1 (3-4 lb.) chicken, cut into 8 pieces
- 1 large yellow onion, minced
- 3 Tbsp Hungarian sweet paprika, plus more for garnish
- 2 cups chicken stock
- 2 plum tomatoes, cored, seeded, and cut into 1 inch pieces
- 1 Italian frying pepper, stemmed, seeded, and cut into 1 inch pieces
- ¼ cup sour cream, for serving
- Kosher salt and freshly ground black pepper, to taste
- 2 eggs
- 1 Tbsp sour cream
- ¾ cup of flour
- Melt lard or heat oil in a 6-quart saucepan over medium-high heat.
- Season chicken with salt and pepper. Working in batches, cook, flipping once, until browned, 8–10 minutes. Transfer chicken to a plate; set aside.
- Add onion to pan; cook, stirring occasionally, until soft, about 8 minutes. Add paprika; cook, stirring, for 2 minutes.
- Return chicken and its juices to the pan. Add stock, tomatoes, and Italian frying pepper; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until chicken is fully cooked, about 30 minutes.
- Transfer chicken and sauce to a serving platter; spoon sour cream over top and garnish with more paprika.
- In a bowl, combine 2 eggs, 1 Tbsp of sour cream and some salt and whisk together. Once combined, slowly add your flour. ¾ of a cup is the recommended amount, but you’re going more for consistency rather than an exact amount. Add flour until you’ve reached a consistency that’s like an extra thick pancake batter.
- Then using a spoon dipped in hot water scrape about ½ tsp or your mixture into a pot of boiling water and simmer them for 6-10 minutes or until they’ve reached your prefered level of doneness.
- Strain dumplings, put back in pot with 1 tbsp of butter and season with salt and freshly ground pepper.