Chicken paprikash recipe

Hungarian chicken stewed in a sauce whose paprika is stirred in off the heat, finished with sour cream slaked with flour and served over hand-scraped nokedli.

1 hour and 20 minutesmedium10 ingredients

Ingredients

• 2 tbsp hungarian sweet paprika
• 1000 g chicken thighs
• 2 tbsp lard
• 2 onions
• 1 tomato
• 1 green pepper
• 250 g sour cream
• 300 g flour
• 3 eggs
• 1 tsp salt

How to make Chicken paprikash

1. Melt 2 tbsp of lard and sweat 2 finely chopped onions over low heat for 10 minutes until glassy, not coloured.
2. Pull the pot off the heat, stir in 2 tbsp of Hungarian sweet paprika and immediately add a splash of water. Paprika burnt on the heat turns bitter and cannot be saved.
3. Return to the heat, add 1 chopped tomato and 1 sliced green pepper and cook 3 minutes.
4. Add 1 kg of chicken thighs, 1 tsp of salt and just enough water to come halfway up the meat. Cover and simmer gently 45 to 60 minutes.
5. For the nokedli, beat 300 g of flour with 3 eggs, 1 tsp of salt and about 200 ml of water into a sticky batter, rest it 10 minutes.
6. Scrape the batter in small pieces into boiling salted water; the nokedli are done when they float, about 3 minutes. Drain.
7. Whisk 300 g of sour cream with 2 tbsp of flour, loosen it with a ladle of the hot cooking juices, then pour it back into the pot. This tempering stops the cream splitting.
8. Simmer 2 minutes more without boiling, and serve the chicken and sauce over the nokedli.

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