National Dishes of the World

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Chicken paprikash
Photo: Atilla the Great, CC BY-SA 4.0, Wikimedia Commons

main dish

Chicken paprikash

paprikás csirke

Chicken braised in a paprika sauce enriched with soured cream, served with little nokedli dumplings.

Eaten in: Hungary

Prep
25 min
Cooking
50 min
Total
1 h 15 min
Servings
4

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About the dish

Paprikás csirke is one of the most homely Hungarian dishes – chicken braised with plenty of onion, sweet ground paprika and fresh peppers, then finished with soured cream. The sauce is a vivid orange with a mellow, slightly sweet flavour, and how hot it is depends on the paprika used. It always comes with nokedli, small dumplings made from a soft batter much like German spätzle, and often with a cucumber salad on the side. The same method works for veal, but the chicken version is by far the favourite.

Main ingredients

  • chicken
  • onion
  • ground sweet paprika
  • peppers
  • tomato
  • soured cream
  • nokedli dumplings

More: Wikipedia (en)

Recipe

Chicken paprikash

https://foodmap.ominuvo.com/dish/chicken-paprikash

Ingredients

4 servings

4 servings

Method

  1. Chop the onions and soften them slowly in the lard until tender and golden.

  2. Take the pot off the heat, stir in the paprika, then add the chicken, chopped pepper and tomato, season with salt and pour in the water.

  3. Cover and braise over low heat for about 40 minutes until the meat is tender.

  4. For the nokedli, mix the flour, eggs, water and a pinch of salt into a thick, sticky batter. Press it through a large-holed sieve into boiling salted water and cook for 2–3 minutes after the dumplings float.

  5. Whisk the soured cream with the flour and a few spoonfuls of the hot sauce, stir it into the pot and heat for a few minutes without boiling.

  6. Serve the chicken and sauce with the nokedli and a cucumber salad on the side.

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