Chicken Paprikash with Nokedli

  • 1 kilogram chicken (or 12 drumsticks and thighs)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 275 grams onion (1 large onion, chopped)
  • 100 grams mild green pepper (1 large pepper, seeds removed & chopped)
  • 30 grams Sweet Hungarianpaprika (~1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour

For Nokedli:

  • 140 grams bread flour (about 1 cup)
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons sour cream (or yogurt)
  • 2 tablespoons milk (you may need more or less)

Instructions:
Use paper towels to dry the chicken thoroughly. Reducing the moisture content on the surface of the chicken is essential to get it to brown.
Sprinkle the chicken evenly with the salt and black pepper.
Heat a heavy bottomed pan or pot over medium heat until hot. Add the olive oil and swirl to coat the pan.
When the pot is hot, add the chicken in a single layer, being careful not to overcrowd the pan. If they don’t all fit in your pan, divide the chicken into two batches. Leave the chicken undisturbed until golden brown (about 5-7 minutes).
Flip the chicken over and brown the other side. Repeat with the rest of the chicken if necessary.
Transfer the chicken to a bowl and then add the onions and peppers to the pan. Stir to distribute evenly and then cover with a lid to let the vegetables steam for about 10 minutes.
Remove the lid and saute the onions until they are golden brown.
Add the paprika and fry, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it!
Add the chicken stock and then return the chicken to the pot along with any accumulated juices. Cover with a lid and turn down the heat to maintain a gentle simmer. Cook the chicken until it is tender (about 45 minutes).

While you’re waiting for the chicken to cook, make the nokedli: Whisk the flour and salt together in a bowl.Add the eggs and sour cream and stir the mixture to combine.
Stir in 1 tablespoon of milk at a time until your dough is soft, but not runny. If you are using the board and knife method, the dough should be a little firmer. If you are pressing the dough through holes, it should be loose enough to squeeze through the holes with a spatula, but not so loose that it drips through them on their own.
* * *
My preferred method: put some dough on a large spatula, and use the back of a butterknife to cut narrow strips (perpendicular to the chef) and push them away from me off the spatula into the water. Do this in relatively small batches, or you will end up with some dumplings that are overcooked. When you’re done adding the dumplings, give them about 30 seconds after they float to the surface to ensure they are cooked. Use a slotted spoon to transfer them to a bowl as they cook, and cover the bowl to keep them warm. Serve the Nokedli tossed with butter, or a little olive oil to keep them from sticking together.

Then mix the paprikash’s sour cream and flour in a bowl until it’s free of lumps.
When the chicken is done, temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm.
Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you’ve added the sour cream. Taste the sauce and add some more salt if needed. The paprikash chicken is done when the sauce has thickened.

Photo and cinematography by smboro

Chicken Paprikash with Nokedli

  • Servings: 6
  • Difficulty: medium
  • Print

“Paprikash” comes from the Hungarian word for paprika, and describes a range of stew-like dishes made with meat, onions, lots of paprika, and sour cream.


Ingredients

  • 1 kilogram 
chicken (or 12 drumsticks and thighs)
  • 1 teaspoon 
salt
  • 1/4 teaspoon 
black pepper
  • 1 tablespoon 
olive oil
  • 275 grams 
onion (1 large onion, chopped)
  • 100 grams 
mild green pepper (1 large pepper, seeds removed & chopped)
  • 30 grams Sweet Hungarian
paprika (~1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup 
sour cream
  • 1 tablespoon 
all-purpose flour

Directions

  1. Heat a heavy bottomed pan or pot over medium heat until hot. Add the olive oil and swirl to coat the pan.
  2. When the pot is hot, add the chicken in a single layer, being careful not to overcrowd the pan. If they don’t all fit in your pan, divide the chicken into two batches. Leave the chicken undisturbed until golden brown (about 5-7 minutes). Flip the chicken over and brown the other side. Repeat with the rest of the chicken if necessary. Transfer the chicken to a bowl and then add the onions and peppers to the pan. Stir to distribute evenly and then cover with a lid to let the vegetables steam for about 10 minutes.
  3. Remove the lid and saute the onions until they are golden brown. Add the paprika and fry, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it. Add the chicken stock and then return the chicken to the pot along with any accumulated juices. Cover with a lid and turn down the heat to maintain a gentle simmer. Cook the chicken until it is tender (about 45 minutes).
  4. Then mix the paprikash’s sour cream and flour in a bowl until it’s free of lumps. When the chicken is done, temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm. Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you’ve added the sour cream. Taste the sauce and add some more salt if needed. The paprikash chicken is done when the sauce has thickened.


Credit: eat-well-travel-often.com


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