Chicken Paprikash with Dairy-Free Sour Cream and Dumplings

Ingredients

• 1.5 lbs Chicken thighs
• 1 medium Onion
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1.5 cups Chicken broth
• 1 cup Dairy-free sour cream
• 2 tbsp All-purpose flour
• 1 lb Potatoes
• 1/4 cup Potato starch
• 1/4 cup Water
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Season the 1.5 lbs of chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place the seasoned chicken thighs in the hot pot and brown them on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium chopped onion to the same pot. Sauté the onion until it is softened and translucent, about 5 minutes. Stir in the 2 tablespoons of sweet paprika and the 1 teaspoon of smoked paprika. Cook, stirring constantly, for 1 minute until fragrant.
3. 3Return the browned chicken thighs to the pot. Pour in the 1.5 cups of chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 40 minutes, or until the chicken is very tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. 4While the chicken is cooking, prepare the dumplings. Peel the 1 lb of potatoes and place them in a medium saucepan. Cover with water and bring to a boil over high heat (400°F / 200°C). Cook until the potatoes are very soft when pierced with a fork, about 15-20 minutes. Drain the potatoes well and mash them thoroughly in a bowl until smooth. Add the 1/4 cup of potato starch, 1/4 cup of water, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper to the mashed potatoes. Mix until a smooth dough forms.
5. 5Bring a separate medium saucepan of salted water to a rolling boil over high heat (212°F / 100°C). Drop rounded spoonfuls of the potato dough into the boiling water. Cook the dumplings until they float to the surface and are cooked through, about 5-7 minutes. Use a slotted spoon to remove the cooked dumplings from the water and set them aside.
6. 6Once the chicken is cooked and tender, carefully remove the chicken thighs from the pot and set them aside on a clean plate. In a small bowl, whisk together the 1 cup of dairy-free sour cream and the 2 tablespoons of all-purpose flour until the mixture is completely smooth. Slowly pour this mixture into the sauce remaining in the pot, whisking constantly. Bring the sauce back to a gentle simmer over medium-low heat (300°F / 150°C) and cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
7. 7Return the cooked chicken thighs to the thickened sauce in the pot. Stir to coat the chicken and heat it through for 2-3 minutes. Serve the chicken paprikash hot, topped with the prepared potato dumplings.

Substitutions

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