You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September (with the only exception, the Fishers Farmers Market will be closed on 6/29 for the SPARK! festival)

Chicken Paprikash

While I have personally not prepared or tasted this dish (yet), it is a favorite of Katie's family and one that she thought others would enjoy.  Based on the sounds of it, I think it will be on our menu soon! 


  • 4 boneless, skinless chicken breasts
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-2 TBSP oil
  • Enough chicken stock to cover the chicken
  • 2 TBSP paprika
  • 1 tsp cayenne pepper (more if desired)
  • 2 tsp black pepper
  • For the dumplings: 1 egg, 1 c flour, and water (as needed)


  1. In a skillet, heat the oil over medium-heat and saute the onions and garlic until tender; brown the chicken in the same skillet, but do not cook through.
  2. Combine everything in a pressure cooker over medium-high heat; once it starts to make noise, cook for 20 minutes.  Note: if you do not have a pressure cooker, the chicken can be prepared in a crock pot; simply combine the chicken, onions, garlic, stock, and spices into the crock pot and cook for ~8 hours on low. 
  3. Shred the chicken once cooked and cooled.
  4. For the dumplings, mix the flour and egg; add water as needed.  Beat with a wooden spoon to combine until dough bubbles form.  Boil a pot of water.  Using a metal spoon, dip it into the boiling water and then scoop dumpling dough into the boiling water 1 spoonful at a time.  The dumplings are done when they float to the top. Note: if you do not want to make dumplings, prepared noodles can be substituted. 
  5. Serve the chicken mixture over the dumplings with sour cream, if desired.

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