Chicken Paprikash
Chicken Paprikash
Ingredients
For the Chicken Paprikash
- 1 whole chicken, cut into 8 pieces or 8 bone-in thighs
- sea salt, as needed
- 2 tablespoons lard
- 2 brown onions, large, finely diced
- 2 tomatoes, diced
- 3 cloves garlic, finely grated
- 3 tablespoons sweet Hungarian paprika
- freshly ground black pepper, as needed
- 250 ml chicken stock
- 200 ml sour cream
- 4 tablespoons plain flour, 1 tbsp for sauce, 3 tbsp for tempering
- 40 ml water
- parsley, chopped, for garnish
For the Nokedli
- 2 eggs
- 1 teaspoon fine sea salt
- 180 ml water
- 300 grams plain flour
- oil, for drizzling, as needed
Instructions
- 1
Season the chicken pieces well with sea salt on a metal rack.
⏱️ 2 min
- 2
Heat 2 tablespoons of lard in a heavy pan (like a blue enameled Dutch oven) over medium heat.
⏱️ 2 min
- 3
Place the chicken pieces into the hot lard and brown them for 6 to 8 minutes, turning with tongs to color all sides. Remove the browned chicken pieces from the pan and set them aside on a metal rack.
⏱️ 8 min
- 4
Add the 2 finely diced large brown onions to the same pan, along with a pinch of sea salt. Stir with a wooden spoon and cook for 3 to 4 minutes until they are soft and lightly golden.
⏱️ 4 min
- 5
Add the 3 finely grated cloves of garlic and cook for 1 minute, stirring.
⏱️ 1 min
- 6
Stir in the 2 diced tomatoes and cook until they have softened.
⏱️ 3 min
- 7
Mix in 1 tablespoon of plain flour, stirring to combine. Then, add 3 tablespoons of sweet Hungarian paprika and stir thoroughly until incorporated into the mixture.
⏱️ 2 min
- 8
Pour in 250 ml of chicken stock, stirring continuously until the sauce becomes smooth. Season the sauce with additional sea salt and freshly ground black pepper to taste.
⏱️ 3 min
- 9
Return the browned chicken pieces to the pan, nestling them into the sauce using tongs. Bring the mixture to a simmer, then cover the pan and cook on low heat for 25 minutes until the chicken is tender.
⏱️ 25 min
- 10
While the chicken simmers, prepare the Nokedli. In a clear bowl, whisk together 2 eggs, 1 teaspoon of fine sea salt, and 180 ml of water.
⏱️ 2 min
- 11
Stir in 300 grams of plain flour to form a soft, sticky dough. Mix with a spatula, then use hands to ensure all ingredients are combined, and finally stir with a spatula until the dough is smooth. Rest the dough for 10 minutes.
⏱️ 12 min
- 12
Bring a large pot of salted water to a rolling boil. Add more salt to the boiling water.
⏱️ 5 min
- 13
Push the dough through a coarse grater (nokedli maker) directly over the boiling water in batches, allowing the small dumplings to fall into the water. Cook the dumplings until they float to the surface. Remove the cooked dumplings from the boiling water using a slotted spoon or spider and drain them. Place them into a metal tray. Drizzle a little oil over the cooked nokedli in the tray to prevent sticking.
⏱️ 10 min
- 14
Once the chicken is cooked, let the sauce cool slightly. Remove the chicken pieces from the pan and place them back on the metal rack.
⏱️ 2 min
- 15
In a separate small white bowl, mix 200 ml of sour cream, the remaining 3 tablespoons of plain flour, and 40 ml of water until smooth.
⏱️ 2 min
- 16
Temper the sour cream mixture by adding a ladle of hot sauce from the pan and stirring it in. This prevents the sour cream from curdling.
⏱️ 1 min
- 17
Pour the tempered sour cream mixture into the pan with the sauce and stir to combine thoroughly. Return the pan to low heat and gently simmer for 5 minutes. Do not allow the sauce to boil.
⏱️ 5 min
- 18
Return the chicken pieces to the pan to warm through. Serve the Chicken Paprikash over the Nokedli. Garnish the dish with chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Paprikash
For the Chicken Paprikash
- 1 whole chicken, cut into 8 pieces or 8 bone-in thighs
- sea salt, as needed
- 2 tablespoons lard
- 2 brown onions, large, finely diced
- 2 tomatoes, diced
- 3 cloves garlic, finely grated
- 3 tablespoons sweet Hungarian paprika
- freshly ground black pepper, as needed
- 250 ml chicken stock
- 200 ml sour cream
- 4 tablespoons plain flour, 1 tbsp for sauce, 3 tbsp for tempering
- 40 ml water
- parsley, chopped, for garnish
For the Nokedli
- 2 eggs
- 1 teaspoon fine sea salt
- 180 ml water
- 300 grams plain flour
- oil, for drizzling, as needed
Instructions
- 1
Season the chicken pieces well with sea salt on a metal rack.
⏱️ 2 min - 2
Heat 2 tablespoons of lard in a heavy pan (like a blue enameled Dutch oven) over medium heat.
⏱️ 2 min - 3
Place the chicken pieces into the hot lard and brown them for 6 to 8 minutes, turning with tongs to color all sides. Remove the browned chicken pieces from the pan and set them aside on a metal rack.
⏱️ 8 min - 4
Add the 2 finely diced large brown onions to the same pan, along with a pinch of sea salt. Stir with a wooden spoon and cook for 3 to 4 minutes until they are soft and lightly golden.
⏱️ 4 min - 5
Add the 3 finely grated cloves of garlic and cook for 1 minute, stirring.
⏱️ 1 min - 6
Stir in the 2 diced tomatoes and cook until they have softened.
⏱️ 3 min - 7
Mix in 1 tablespoon of plain flour, stirring to combine. Then, add 3 tablespoons of sweet Hungarian paprika and stir thoroughly until incorporated into the mixture.
⏱️ 2 min - 8
Pour in 250 ml of chicken stock, stirring continuously until the sauce becomes smooth. Season the sauce with additional sea salt and freshly ground black pepper to taste.
⏱️ 3 min - 9
Return the browned chicken pieces to the pan, nestling them into the sauce using tongs. Bring the mixture to a simmer, then cover the pan and cook on low heat for 25 minutes until the chicken is tender.
⏱️ 25 min - 10
While the chicken simmers, prepare the Nokedli. In a clear bowl, whisk together 2 eggs, 1 teaspoon of fine sea salt, and 180 ml of water.
⏱️ 2 min - 11
Stir in 300 grams of plain flour to form a soft, sticky dough. Mix with a spatula, then use hands to ensure all ingredients are combined, and finally stir with a spatula until the dough is smooth. Rest the dough for 10 minutes.
⏱️ 12 min - 12
Bring a large pot of salted water to a rolling boil. Add more salt to the boiling water.
⏱️ 5 min - 13
Push the dough through a coarse grater (nokedli maker) directly over the boiling water in batches, allowing the small dumplings to fall into the water. Cook the dumplings until they float to the surface. Remove the cooked dumplings from the boiling water using a slotted spoon or spider and drain them. Place them into a metal tray. Drizzle a little oil over the cooked nokedli in the tray to prevent sticking.
⏱️ 10 min - 14
Once the chicken is cooked, let the sauce cool slightly. Remove the chicken pieces from the pan and place them back on the metal rack.
⏱️ 2 min - 15
In a separate small white bowl, mix 200 ml of sour cream, the remaining 3 tablespoons of plain flour, and 40 ml of water until smooth.
⏱️ 2 min - 16
Temper the sour cream mixture by adding a ladle of hot sauce from the pan and stirring it in. This prevents the sour cream from curdling.
⏱️ 1 min - 17
Pour the tempered sour cream mixture into the pan with the sauce and stir to combine thoroughly. Return the pan to low heat and gently simmer for 5 minutes. Do not allow the sauce to boil.
⏱️ 5 min - 18
Return the chicken pieces to the pan to warm through. Serve the Chicken Paprikash over the Nokedli. Garnish the dish with chopped parsley.
⏱️ 2 min