chicken paprikash

chicken paprikash is a very delicious hungarian dish.  when i visited budapest, hungary during my junior year of high school i don’t remember having this meal served to our group, but it is very delicious even if you can’t enjoy it abroad!   i like to serve this dish over niffles (a german noodle blob, also called spaetzle).   the type of paprika that you use is also important.  my favorite type is paprika is “budapest’s best paprika” because it’s sweet, smoky and not very spicy.  also, this recipe is courtesy of mom. 🙂

chicken paprikash

• 1 med. onion, diced
• 1 tbsp margarine
• 1 tbsp paprika
• 1 c water
• 2-3 lbs chicken
• 1/3 c flour diluted with water to be like pudding
• 1 c sour cream
• 2 chicken bouillon cubes

1. saute onion in margarine in large frying pan or saute pan that has a lid.  add paprika and water, simmer for about 5 min.  add chicken, and salt and pepper to taste.  cover and simmer for one hour.
2. when chicken is 1/2 to 3/4 done, get water boiling w/ 2 chicken bouillon cubes and start to make nifflies (below).  put in large dish and cover to keep warm.
3. mix flour and water and wisk into sour cream.  place chicken on nifflies and cover.  whisk sour cream mixture into cooking stock.  continue to heat through until thick.  pour over chicken and spaetzle.  sprinkle with paprika and serve.

nifflies

• 3 eggs, beaten
• 2 c flour
• 1/2 c water
• 1/4 tsp salt

1. combine eggs, water, flour and salt, beating until smooth.
2. put batter into the square basket of the nifflie maker and place over pot of water.  slide basket back and forth, letting dumplings fall into boiling water.
3. when done, they will rise to the surface.  use a large slotted spoon to dip them out into a large covered bowl.  repeat the process until all of the dough is used up.

enjoy!