This is my twist on the traditional Hungarian paprikash chicken. It is rich, full of flavor and so damn good! THE ultimate comfort meal if you would ask me.
ingredients:
800 gr chicken (breast/thighs/bone in)
2 onions
2 red bell peppers
5 roma tomatoes
6 garlic cloves
6 tbsp sweet paprika
Pinch of salt
500 ml chicken stock
70 gr tomato paste
Full fat sour cream or creme fraiche
nokedli
260 gr flour
2 eggs
175 ml water/milk (more or less)
Salt
Pepper
1. Slice the chicken in bite size pieces and brown in a big pot with lard/butter/oil. When browned, set aside.
2. Finely mince the onions, garlic, bell peppers and tomatoes.
3. Add the onions to the chicken pot and sweat down before adding the tomato paste, garlic, bell peppers, paprika, salt and tomatoes. Stir/fry down on medium for a few minutes. Now add the chicken stock and let simmer while we make the nokedli
4. Mix all the ingredients together and slowly add the water/milk until the desired consistency is reached (slowly running off your spatula).
5. Take a spoon and spoon a little bit of the batter into a pot with salted boiling water once at the time. (it will fall of once it’s in the boiling water) When the start floating they are done.
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