Email to Anita Sabados      

Hungarian Chicken Paprikas TT

Source of Recipe


Family Recipe



List of Ingredients



• 1 Whole Chicken Cut Up or any any other parts with skin on
  
• Onion- Large Chopped
  
• 1/4 C. Paprika
  
• Salt to Taste ( just add a bit, it may require more salt in the sauce because of the sour cream
  
• Water or Large Chicken Broth
  
• ******************************
  
• Nokedli (Hungarian Dumplings)
  
• 3 Cups Flour
  
• 3 Eggs
  
• Water
  
• Salt
  
• ***********************
  
• Gravy
  
• 2 C. Sour Cream
  
• Flour for thickening
  
• Water
  
• Salt
  






Instructions



1. Sautee Onion in Butter or Oil. Cook until its almost transparent. Add Paprika and stir constantly for about 1 minute. Do not burn! Add Chicken, enough water to cover chicken and about 1 tsp salt,, keep an eye on it so the water stays above the chicken.
   
   
2. When Chicken is tender, remove chicken from pot and set aside. Make sure you don't leave any bones in the water!
   
   
3. Start out with about 6 Cups of cooked chicken/paprika water/broth for the Gravy. Reserve the rest, just in case you need more. You can always add more of the chicken/paprika water if needed. Keep this on the stove on medium
   
   
4. Use about 2 C. of Sour Cream to start. Put that in a bowl. Add some of the Hot Chicken Broth to it to thin it out a bit, then add flour and mix very well to get rid of lumps. Use a whisk if you have one. Id say add about 3 heaping Tablespoons of Flour to start
   
   
5. Add this slowly to the hot liquid and stir. You want it to thicken. You want it thick enough so that it clings to the chicken and dumplings. Add more flour to water if needed to thicken the sauce. The sauce should be Orange/Red from the Paprika. Add more Paprika if needed. It will not ruin it if you add more ( only if you add the whole can!)
   
   
6. ************* Dumplings can be made at any time...
   
   
7. Dumplings.. You will need to boil a large pan of water. Make the dumpling dough by adding the Flour, Eggs, about 1/2 teaspoon salt and enough water to make a sticky wet dough, consistency of a thick Brownie mix.
   
   
8. Have a big pot of boiling water ready. Put a glob of dough on the edge of a saucer. With a spoon, take small amounts ( about a tsp) of dough and cut with spoon into the water. Dip spoon in hot water to avoid dough from sticking. Keep adding dough to the plate until it's all gone. Stir. Boil about 5 minutes. Pour in a colander and rinse with cold water.
   
   
9. To Serve: You can leave the chicken in whole pieces, which is the way it is normally served,( how I grew up) or, you can take the meat off the bones and put in a bowl,(I do this way) I do not mix everything together. I let the Eater, take what they want.
   
   
10. **************
    
    
11. Be careful with the salt. The sauce will be most salted, since sour cream is bland. I mildly salt it so I can judge the flavors, sometimes I need more broth flavor. You do not want the sour cream to be the main flavor! I let Indviduals salt their own.
    
    






Final Comments


I Myself, do not use a recipe to make this. I was shown how to make this by my Hungarian Aunt, so this is all by memory. It is different every time I make it, it just depends on what is going on at the time, like how much chicken or water/broth I use.

I used to use the plate for dumplings, but just recently, bought a Spaetzle Maker for the dumplings.

I am adding a link for the dumplings. IGNORE her recipe. Go to around the 3:35 mark to see what how the consistency of the dough should be like. Youtube Nokedli Hungarian Noodle Dumplings by Noreens Kitchen. https://www.youtube.com/watch?v=glWu23fazcM