Hungarian Chicken Paprika

Husband’s mother prepared this. My 1st chicken paprikas. Showed the picture to some Indonesian people online, and they were shocked when I answered them, nope, not spicy at all hahahah 😀

Chicken paprika got its red color from, yep, you guessed it, paprika powder 😀 And nope, definitely not spicy this dish is.

It does look almost like spicy Indonesian dish, but yeah, fooled me for sure 😀

1/2-1 onion, chopped
8 chicken thighs without fat and skin
2 tablespoons ground red Hungarian paprika
oil
water
salt to taste
2 tomatos, halved
2 green paprika, halved

Saute the chopped onion with oil until it produces nice scent in a large pan
then add in the paprika, stir well. When doing this, take away the pan
from the heat because if not, paprika will be burnt and will taste
bitter.

Then add in the chicken, and place back the pan on top of the hot stove, stir well

Give fairly amount of water, add the tomatoes and green paprikas and cook chicken until tender.

When its tender, before turning off the stove, add in salt to taste

Serve this chicken with Hungarian Nokedli (home-made noodle). Top the nokedli with sour cream.

My husband and I love to sprinkle the nokedli with ground pepper with seeds after the sour cream, and dill pickles as the side dish 🙂

Nokedli (spaetzle)


. 1 c flour
. 1 whole egg
. salt to taste
. enough water
. 2 tbsp cooking oil

Mix everything, shouldn’t be too watery nor stiff.

You will need this tool that is shown on picture. I saw them at many of cooking wares stores or on Ebay and Amazon too.

All you have to do is over a boiling salted water, pour some of batter through the plastic area of the tool, and move it backward and forward.

Cook until they are floating to the surface, drain

Hungarian Chicken Paprikas

Ingredients

Nokedli (spaetzle)

  • 1 c flour
  • 1 whole egg
  • salt to taste
  • enough water
  • 2 tbsp cooking oil

Chicken Paprikas

  • 1/2-1 onion chopped
  • 8 chicken thighs without fat and skin
  • 2 tablespoons ground red Hungarian paprika
  • oil
  • water
  • salt to taste
  • 2 to matos halved
  • 2 green paprika halved

Instructions

Nokedli

  • Mix everything, shouldn’t be too watery nor stiff.
  • You will need this tool that is shown on picture. I saw them at many of cooking wares stores or on Ebay and Amazon too.
  • All you have to do is over a boiling salted water, pour some of batter through the plastic area of the tool, and move it backward and forward.
  • Cook until they are floating to the surface.

Chicken

  • Saute the chopped onion with oil until it produces nice scent in a large pan then add in the paprika, stir well. When doing this, take away the pan from the heat because if not, paprika will be burnt and will taste bitter.
  • Then add in the chicken, and place back the pan on top of the hot stove, stir well
  • Give fairly amount of water, add the tomatoes and green paprikas and cook chicken until tender.
  • When its tender, before turning off the stove, add in salt to taste
  • Serve this chicken with Hungarian Nokedli (home-made noodle). Top the nokedli with sour cream.

Notes

My husband and I love to sprinkle the nokedli with ground pepper with seeds after the sour cream, and dill pickles as the side dish.
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