I actually can’t believe I haven’t posted this before.
This is one of my ultimate favorite foods. That comfort food you have loved your whole life, but still only eat once a year if you are lucky.
It’s a Hungarian recipe, and has been passed down (and probably changed significantly) from my Dad’s side of the family. I probably make it much differently than my mom does, who learned it from my Dad’s mom (hi Nana!), and I can tell you that although the taste is very similar, the presentation is very different from that which I ate in Hungary with Dad on our whirlwind and infamous tour of Hungarian cuisine.
Whew. But it’s still freakin’ delicious, and you should probably make it.
Chicken Paprikash (serves 6-8 people) (I can’t make it in smaller amounts) (I like to have leftovers for days)
- 2 lbs chicken (traditionally, you would use drumsticks and thighs. I used drumsticks and a big, fat, chicken breast to health it up a little)
- 1 large or two small onions
- 2-3 T paprika
- salt and pepper
- 6 C water (this is a gross estimation–really, I just poured until I felt like I had enough)
- 1/4 C flour
- 1/2-3/4 C sour cream (or full-fat plain yogurt, which is what I used)
- 8 eggs (what!)
- 1 1/2 C flour (again, gross estimation)
- 1 t salt
- 1 t baking powder
Speaking of chicken, I used the Gold’n Plump chicken drumsticks I was sent (for free!) to review. They were delicious–but honestly not discernible from other chicken drumsticks in this type of recipe. It may have been a more obvious difference if they were eaten more for their own merits.
This recipe is not as difficult as you would think, seeing as how I make it so rarely. However, it does use up a lot of dishes, which gets old.
To make the chicken paprikash, season (generously) the chicken with salt, pepper, and the paprika.
Brown the chicken over medium heat on all sides, and cover with diced onions.
Allow the onions to soften.
Pour water (you could use half chicken broth if you wanted) over the top until the chicken and onions are covered. Bring to a simmer and reduce the heat to low. Allow the mixture to simmer for about 30 minutes, until the chicken is fall-off-the-bone delicious. Remove the chicken and allow to cool. Put the 1/4 C flour in a medium bowl and slowly add small amounts of the broth until you form a thick paste. Keep mixing and adding more broth until the “roux” (not really a roux, but close) is thin enough to add directly back to the pot. Gotta thicken it up a little bit, ya know?
Once the chicken has cooled a bit, remove the bones and other stuff you don’t want to eat, and return the chicken to the pot.
Cover the pot and set it aside (I took it off the burner to cool so I could later add yogurt) while you make the nokedli.
Bring a large stock pot of water to boil. Meanwhile, mix the eggs, salt, and baking powder together.
Slowly start to add flour, mixing constantly, until you reach the consistency of thick pancake/brownie batter and few lumps remain.
To make the nokedli, drop spoonfuls of batter into the boiling water. They’ll float almost immediately to the top, but give them a few minutes to cook, then remove with a slotted spoon and drain. This amount of nokedli will take a few batches.
Once the paprikash is cooled enough, add the yogurt or sour cream.
I used yogurt this time (what I had in the fridge) and it tasted just slightly different from the traditional version–still amazing, but slightly different.
To serve, scoop some nokedli into a bowl.
Top with the chicken paprikash. Sprinkle with paprika and enjoy!
I’m seriously so sad that I finished this batch at lunch today. As usual, we ran out of nokedli before we ran out of the chicken paprikash, so I just used some farfalle as a substitution–delish!
The creaminess of the paprikash with the eggy dumplings and sweet paprika is heaven to my mouth.
Makes me proud to be even a little bit Hungarian.
I’d love to hear any variations of how this has been/should be made! Who knows what I’ve changed up over the years without realizing it.
I guess we can always ask the chef: