Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steam 700 grams of peeled and diced sweet potatoes for 15-20 minutes until very tender, then mash them smoothly and set aside to cool slightly.

2. 2

   Combine the cooled mashed sweet potato with 1.5 cups of all-purpose flour and 0.5 teaspoon of salt, mixing until a soft, manageable dough forms.

3. 3

   Bring a large pot of salted water to a gentle simmer for poaching the galuska.

4. 4

   Drop small, teaspoon-sized pieces of the sweet potato dough into the simmering water and poach for 3-5 minutes until they float to the surface and are cooked through, then remove with a slotted spoon and drain well.

5. 5

   In a separate large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat, then add 150 grams of finely chopped yellow onion and cook until softened and translucent, about 5 minutes.

6. 6

   Stir in 2 tablespoons of sweet Hungarian paprika, 0.5 teaspoon of black pepper, and 1 teaspoon of salt, cooking for 1 minute until fragrant.

7. 7

   Add 500 grams of boneless, skinless chicken breast pieces and 3 cups of chicken broth, bringing the mixture to a gentle simmer, then reduce heat and gently poach the chicken for 10-12 minutes until cooked through.

8. 8

   Remove the pot from the heat, stir in 0.5 cup of full-fat sour cream until fully incorporated and the sauce is creamy, then gently fold in the poached sweet potato galuska and garnish with 2 tablespoons of fresh chopped parsley before serving.