Chicken Paprikash

Paprika was brought to Hungary by the Turks in the 16th and 17th century. Because the spice was cheaper than black pepper, peasants would use it to spice their food. As time went on, paprika became the common spice used in many Hungarian dishes as the climate was perfect for growing the peppers. While Hungary is associated with sweet paprika, the country produces about 8 different kinds varying from sweet and delicate to pungent and hot. Chicken Paprikash is Hungarian comfort food, usually served with dumplings similar to spaetzle called nokedli or galuska.

Chicken Paprikash
serves 2-4

shopping list —

• chicken thighs

• 1 onion, sliced

• 2 garlic cloves, sliced

• smoked paprika butter

• ¼ cup sweet paprika

• 2 tbsp flour

• 3 cups (700ml) chicken stock

• salt and pepper

• 8 oz sour cream or crème fraîche

-for the dumplings -

• 2 cups flour

• 2 eggs

• 1 cup water

• 1 tsp salt

equipment —

• dutch oven

• whisk

• medium sized bowl

• spoon

• whisk

steps —

1. Season the chicken with salt. In a dutch oven over medium high heat, sear the chicken in oil, skin side down, until golden brown. Remove from the pan.

2. Reduce the heat slightly and add the onions and a pat of paprika butter. Cook until soft. Add the garlic.

3. Stir in the paprika. Add the flour and cook. Deglaze with the broth, scraping up any caramelized bits. Whisk. Add the chicken and simmer gently for 30 minutes or until the chicken is cooked through and tender.

4. Remove the chicken once again.

5. In a separate bowl, add the sour cream or créme fraîche. Ladle some of the sauce into the bowl and whisk to temper. Add it all back into the dutch oven and whisk. Season with salt if needed.

   *Chef tip: if you would add the sour cream or créme fraîche directly into the hot sauce, it will curdle and not mix in well. By adding some of the hot sauce to the sour cream in a separate bowl, it allows the sour cream to temper and smoothly incorporate into the sauce.

6. Shred the chicken if desired and add it back into the sauce or serve the thigh whole.

for the dumplings —

1. Bring a pot of water to boil. Season with salt. 

2. Whisk the eggs, water, and salt together. Stir the wet ingredients into the flour until incorporated. (Should look like pancake batter).

3. Dip a spoon into the water to prevent the batter from sticking to the spoon. Holding the bowl above the boiling water at an angle, use the edge of the spoon and flick the dumpling mixture into the water to make little caterpillar-sized dumplings. When the dumplings float to the top, remove with a slotted spoon. Add to the chicken paprikash sauce. 

Nokedli and galuska are two different words for the same thing type of pasta. Galuska is the term used on restaurant menus while nokedli is used in people’s homes.