Paprika’s Chicken with Nokedli & Cucumber salad
- 15 minutes prep time
- 1 hour cook time
- 1 large skillet with lid
- 1 large pot for noodles with lid
- 1 chicken cut up into pieces, or 4 leg/thigh attached cut up
- 1-2 large onion, diced
- 1-2 garlic cloves, crushed
- 2 tomatoes, diced
- 1-2 pepper (Hungarian or green bell), quartered
- 1-1 1/2 tablespoons Hungarian Paprika
- 1 tbs salt, pepper to taste
- 250-500 grams sour cream
- 1-2 tbs olive or butter
- 1/2 cup water
In large skillet melt butter and saute your onions. Once translucent, add in garlic, diced tomatoes and pepper for 10 minutes.
Add in your chicken, salt and pepper, water and stir your ingredients together. Cover and let simmer, stirring occasionally for 1 hour.
Once the chicken is cooked through, put heat on high, and once it starts to boil, quickly add in sour cream, stirring the whole time and turn off. Let stand 5 minutes before serving.
Serve over rice or noodles if you don’t feel like making home made Nokedli.
While the stew is cooking, start on your pasta and salad
Nokedli you need a Nokedli or a Spaetzel maker
- 1-cup flour
- 1 egg
- Pinch of salt
- 1 cup water
Mix all ingredients together in a mixing bowl with a fork until the consistency is a little thicker than pancake mix. Adjust water and flour until you get a smooth, lump free batter.
Place device over a pot of salted boiling water, and ladle in your mixture, and start moving the top back and forth so the mixture cuts the dough as it falls into the boiling water below. Keep doing in until the mixture is done, with a wooden spoon; stir the nokedli so it doesn’t stick. Once they are floating they are done. Drain in a strainer like you would pasta.
- 1-2 Cucumbers
- 1 teaspoon salt
- 1 tbs sugar
- 3 crushed garlic cloves
- Sour cream
Slice 1-2 cucumbers very slim. In Hungary we have cucumber slicers specifically for this task. A veggie slicer would do the trick, or with a knife slice as thin as possible, paper-thin. Add in salt, mix with a fork and let stand 1/2 hour in fridge. Squeeze out excess water, and add in your garlic, vinegar-water 1-2 ratio (1/4 cup- 1/2 cup) with a tablespoon sugar. Lastly a dab of sour cream to the mix and sprinkle with paprika.
Eva’s Tips: Paprikas can also be made with other types of meat. Try beef without the sour cream over rice, or pork with peas added in the end and no sour cream. Add mushrooms to any of the above varieties for another add on option. Sometimes I even add a hot pepper to the stew!
Vegetarian version: Use mushrooms instead of meat, a must try!