Chicken Brassói with Dumplings
Chicken Brassói with dumplings is a classic, filling dish in Hungarian cuisine. Originally made with pork, the chicken version is lighter and quicker to prepare. The crispy potatoes and juicy chicken make a perfect pairing, while the dumplings add even more substance to the dish. As the chicken breast sizzles in the pan, the aroma of garlic and Hungarian sweet paprika fills the kitchen, while the softness of the freshly cooked dumplings perfectly complements the rich flavors of the dish. The secret to perfect Brassói is golden-brown potatoes and well-seasoned meat. This dish is an ideal choice for weekend family lunches or gatherings with friends.
Ingredients for this recipe
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Preparation Steps
1
Dice the chicken breast fillets. Finely chop the onion and garlic. Peel and dice the potatoes.
2
Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened. Add the diced chicken and season with salt, pepper, and Hungarian sweet paprika. Cook until the chicken is browned and cooked through.
3
Meanwhile, in a separate pan, deep-fry the potato cubes in hot oil until golden brown. Remove with a slotted spoon and drain on paper towels.
4
Add the fried potatoes to the chicken mixture and stir to combine, allowing the flavors to meld.
5
For the dumplings, whisk together the flour, eggs, salt, and enough water to form a thick batter. Drop spoonfuls of the batter into boiling salted water. Cook for a few minutes until the dumplings rise to the surface. Drain.
6
To serve, plate the Chicken Brassói and serve alongside the fresh dumplings.
