Chicken Paprikash

Name: Chicken Paprikash
Cook time: 110 min
Total time: 110 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1.2 kg Chicken Pieces, thighs and drumsticks, bone-in, skin-on; 2 large Onions, finely chopped; 2 tbsp Lard, or sunflower oil; 2 tbsp Sweet Hungarian Paprika, noble sweet; 1/2 tsp Hot Hungarian Paprika, optional; 1 Hungarian Wax Pepper, sliced, seeds removed; 1 Tomato, ripe, peeled and chopped; or 150 g canned chopped tomatoes; 2 cloves of Garlic, minced; 300ml Chicken Stock, or water; 200ml Sour Cream; 1 tbsp Plain Flour, for thickening; 2 tsp Fine Salt, plus more to taste; 300g Plain Flour; 3 large Eggs; 135ml Water, as needed to make a soft batter; 1 tsp Fine Salt; 1 tbsp Butter, for tossing cooked nokedli; Some Pepper (Black), to taste; Some Parsley, chopped, fresh; for serving (optional)

A cozy Hungarian classic, Chicken Paprikash features tender, browned chicken simmered in a rich, smoky paprika sauce and finished with a velvety sour cream liaison. Served with buttered, pillowy nokedli (Hungarian dumplings), this comforting one-pot meal is fragrant, slightly tangy, and deeply satisfying.

A cozy Hungarian classic, Chicken Paprikash features tender, browned chicken simmered in a rich, smoky paprika sauce and finished ... Show more

Traditional Eastern European Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

1 hr50 min

Price

1,20 €

Calories

914 kcal

meal prep

high protein

low sugar

kid friendly

Method

Prep the ingredients

Pat the Chicken Pieces dry and keep them chilled. Finely chop the Onion, slice the Hungarian Wax Pepper into thin strips, peel and chop the Tomato, and mince the Garlic.

Mix the batter

In a bowl, whisk the Egg, Water, and Fine Salt, then stir in the Plain Flour until you have a smooth, thick batter that drops slowly from a spoon. Let it rest for 10 minutes while you start the chicken.

Sear the chicken

Season the chicken all over with salt and black pepper. Heat the Lard in a large heavy pot over medium-high heat, then sear the chicken skin-side down for 6 minutes without moving it. Flip and sear for 4 minutes more, then transfer the pieces to a plate.

Build the sauce

Lower the heat to medium and add the onion to the pot. Cook, stirring often, for 8 minutes until soft and translucent. Stir in the Hungarian Wax Pepper, garlic, Sweet Hungarian Paprika, and Hot Hungarian Paprika if you want extra heat, then cook for just a few seconds until fragrant. Add the tomato and 1 tablespoon of the flour, stir well to make a thick brick-red paste, and cook for 2 minutes more.

Simmer the chicken

Pour in the Chicken Stock and scrape up the browned bits from the bottom of the pot. Return the chicken and any juices, bring to a gentle simmer, cover, and cook for 30 minutes until the meat is tender and nearly falling from the bone.

Reduce the sauce

Uncover the pot and simmer for 5 minutes more, stirring once or twice, until the sauce thickens enough to coat a spoon.

Stir in sour cream

Take the pot off the heat. In a bowl, whisk the Sour Cream with a spoonful of the hot sauce until smooth, then stir it back into the pot. Taste and adjust with a little more salt or black pepper if needed, but do not let the sauce boil again.

Cook the nokedli

Bring a large pot of water to a boil and salt it well. Working in batches, use two teaspoons or a small spoon to drop little pieces of batter into the water. Cook until they float, then 1 minute more, drain well, and toss the nokedli with the Butter.

Serve it up

Spoon the chicken paprikash over the nokedli, or set the dumplings beside the stew and ladle the sauce over them. Finish with chopped Parsley, if you like, and serve hot.