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Chicken Paprikas (Pop - pree - kosh)




Source of Recipe


newspaper


Recipe Introduction


If you've always wanted a recipe for this, or even if you have one, this is the one you've been looking for. It will be better than what you've had in restuarants.


List of Ingredients





1 onion chopped
2 Tbsp. shortening
1 tsp. salt
1 1/2 cups water
1 Tbsp sweet Hungarian paprika
4 - 5 lbs. disjointed chicken
1 tsp. black pepper
1/2 pint sour cream


In a large frying pan, brown onion in shortening, add seasoning and chicken, brown 10 minutes. Add water, cover and let simmer slowly until tender. Remove chicken. Add sour cream to drippings in pan and mix well. Add dumplings (nook - ed - lee) (see below) Arrange chicken on top and heat through. Serve

Recipe





Spaetzle / German ::: Nook - ed - lee / Hungarian

Here's a recipe for Spaetzle or for the Nook - ed - lee (phonetic spelling) used in Chicken Paprikas.

3 eggs
3 cups flour
1 tsp. salt
1/2 cup water

Mix all ingredients together and beat with a wooden spoon.

This makes a sticky dough. The traditional labor intensive way to make the noodles is to sit the dough mass on a cutting board with one end of the board placed on the lip of a pan of boiling water. Using a small sharp knife, small ( 1/3 the size of a jelly bean) bits of dough are cut away from the dough ball, slid to the end of the board and dropped into the boiling water. This takes time. Then, cook about ten minutes, drain, and rinse with cold water.

A spaetzle maker, available from well supplied kitchen gadget stores for $12 - $15, looks like a funnel fastened onto a grater via a sliding track. Rest the spaetzle maker across the rims of the boiling water pot. Put the dough into the funnel and just slide the funnel back and forth along the track dropping the noodles into the water as they are made. The size (a critical factor) will be perfect and the whole thing will take about 2 minutes. Then, cook about ten minutes, drain, and rinse with cold water.

The first time I used a spaetzle maker I wondered how I was going to push the sticky dough through it. It turns out that the stickiness of the dough acts to pull it all through as the noodles fall away.

In paprikas, I think they are better the second day after they have had a night in the refrigerator to soak up even more flavor, but they do such a good job of it, there is no free juice left.