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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.