Hungarian Chicken Paprika with Nokedli Noodles
If there is food served in Heaven, I am sure this is on the menu! This recipe for Hungarian chicken paprika will not disappoint. You can create this meal to satisfy a hungry family of 4.You will need chicken, vegetable oil or lard, lots of onions, salt, sweet paprika powder, fresh tomatoes, sweet yellow peppers, and sour cream.Serve the chicken paprika with nokedli noodles (also known as spätzle).
Ingredients for 4 people:
4 chicken legs and thighs
2 large onions – finely diced
2 tablespoons lard or 4 tablespoons of vegetable oil (sunflower)
2 good tablespoons of sweet Hungarian paprika powder
1 medium fresh tomato – chopped
1 sweet yellow pepper (or bell pepper, wax or banana pepper) – cut into small pieces
2 heaping tablespoons of sour cream
Salt to taste
In a large soup pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan.
Remove the pot from the heat, add the sweet Hungarian paprika, stir. Add the tomatoes, the sweet yellow pepper and stir again. Do not burn the paprika, or it will become bitter.
Add the chicken legs and thighs, salt to taste. Add some water, make sure that the bottom of the pan is wet so the paprika does not burn. Be careful not to add too much water! The meat contains water that comes out during the cooking process. If you add too much water it will lose the stew consistency.
Cover, reduce heat, and simmer until the meat is tender. This can take up to 50-70 minutes. Stir occasionally. If it is starts to stick to the pan, add a bit more water. If it is soupy, cook it with the lid off.
The dish is done when the meat easily falls off the bone. Add 2 tablespoons of sour cream, stir gently (do not break the meat) and simmer for a few more minutes.
The Hungarian chicken paprika is always served with nokedli noodles, also called galuska (similar to German spaetzle.)
Nokedli is made from a home made noodle dough (eggs, water and plain flour). Place a nokedli grater (spaetzle maker) over the pot of boiling water. (You can also use a simple cheese grater or large hole pasta strainer). Lay a portion of the dough on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water. It is unbelievable that something so easy can taste so good.
If it is difficult to find a greater, you can use a knife or spoon to make your noodles. Put some of the dough on a cutting board and, using the spoon or the back of a knife, cut off a 1- by-1/4-inch piece of dough and slide it into the boiling water.
Ingredients for 2 people:
- 1 egg
- Pinch of salt
- 150 ml (0.6 cup) of water
- 200 grams (7 ounces) of plain flour
Bring a large pot of well-salted water to a boil. Beat the eggs and 150 ml of water together with the salt. Slowly mix in the flour to make a soft, sticky dough. You may not need all the flour, or you may need more. Stop adding flour when you get an elastic moist dough.
Place a nokedli grater (spaetzle maker) over the pot of boiling water. (You can also use a simple cheese grater or large hole pasta strainer). Lay a portion of the dough on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water. When the noodles float to the top, wait about 30 seconds and drain them. Serve immediately as they cool quickly.