Chicken Paprikash with Halušky

First, cut the chicken breasts, then finely chop the onion.

Heat oil or lard in a pot and slowly fry the onion, then add the diced breasts.

Salt it so the meat releases its juices and seals, and braise it briefly over low heat.

Once the meat has released enough juice and browned, add bay leaves and a tablespoon of ground paprika and braise together for a while.

Then pour in hot water, salt, season, add ground caraway and bouillon, and cook until the meat is tender.

Of course, stir during cooking. Once the meat is cooked, mix a little all-purpose flour into the sweet cream and slowly pour it into the pot with the paprikash, stirring.

Cook for a while longer and take it off the heat. Of course, season to your taste.

Prepare the halušky by cracking an egg into a bowl, whisking it with a little salt, adding lukewarm water and slowly adding flour while stirring with a whisk.

A stiffer dough must form, not a runny one!

When the dough is ready, let it rest until the water in the pot boils.

Once it boils, push the halušky into the boiling water through a halušky maker.

When they float to the surface, they are done.

Do not be afraid to stir, in case some stick at the bottom.

Take them out with a sieve.

I rinse them in cold water and then drizzle them with a little olive oil - and done!

Enjoy 🙂