How to Make Hungarian Chicken Paprikash with Nikodli
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Chicken Paprikash – My favorite thing to do when the mood hits is to make traditional dishes that my family members of the past would have eaten.
My paternal great-grandmother’s parents came from Hungary with their two oldest children back in the late 1800s, and my great-grandmother and her twin brother were born in the States in the early 1900s.
Growing up, I asked my great-grandmother if she knew how to speak Hungarian, but only her parents and grandmother spoke it with one another.
When they arrived in the United States, it was important to them that they blend in and become totally American.
As a result of the limited Hungarian culture, the only Hungarian dishes I grew up with were cabbage rolls and walnut roll.
Both really good.
I cannot remember why I wanted to make Chicken Paprikash, but it was around the time of my late grandpa’s birthday, which is towards the end of January, so I think since his passing I just mentally noted that I missed him, and cooking this meal, was the subconscious way of connecting back to him in a weird way. He would have LOVED IT!
Not only that but just saying Paprikash makes my brain extremely happy. It is a very happy word.
Say it.
“PAPRIKASH.”
See, it’s a totally happy word.
You can’t say it without smiling. I dare you.
This recipe is also perfect for someone who grew up on a lot of family raised beef, and as an adult I prefer chicken, turkey and fish over beef most days. So a chicken heavy dish just made sense. You know?
What I Love About Chicken Paprikash
Chicken Paprikash is such a simple yet decadent dish. It boasts some complex flavors, and yet it feels like a hug in a bowl.
Truly a meal that costs next to nothing and fills everyone up.
Not to mention, this dish is perfect during the winter months and goes perfectly with a slice of sourdough bread.
This meal made everyone extremely happy, which, in turn, made me extremely happy.
You have to try this dish.
As an extra step to making this dish superb – you’ll want to try nikodli dumplings (Pronounced – Nik-od-lee)
Chicken Paprikash – What You’ll Need
- Sour Cream
- Chicken broth
- 2-4 Chicken breasts (traditionally you can use a whole of a chicken – I just don’t like the other parts of the chicken)
- Salt
- Pepper
- 1 Onion
- Tomato paste – I used cubed tomatoes and sauce
- Hungarian pepper (I found a yellow Hungarian-looking pepper, but I don’t think it was truly Hungarian)
- Garlic
- PAPRIKA (They say to use Hungarian Paprika – I did not have any)
- Flour
- Egg
How to Make Hungarian Chicken Paprikash with Nikodli
4
servings20
minutes1
hour317
kcalIngredients
Sour Cream
Chicken Broth
Chicken Breasts
Salt
Black Pepper
Onion
Hungarian Pepper
Garlic
Flour
Olive OilTomato Paste
Paprika
Heavy Cream
Directions
- Heat your pan with olive oil on medium high heat.
- Brown your chicken on both sides. Once browned, move to a dish and set aside.
- Take diced 1/4th of a large onion and let cook until translucent.
- Add in diced garlic clove.
- Add in 2 tablespoons of tomato paste.
- Add in a salt, pepper (measure with love), and about 1/3rd cup of paprika.
- Add in a tablespoon of flour to create a tomato roux.
- Add in about one to one and a half cups of chicken broth (measure at what level you want to have a soup texture or more of a sauce texture – I like a soup texture).
- Place the browned chicken back into the pan with the rest of the cooking ingredients – set stove on med/low.
- Place lid on the pan and let the dish cook for one hour (the chicken should be tender and fall apart easily).
- Add in a generous dollop of sour cream and about a 1/3rd to a 1/2 cup of heavy cream.
- Stir and let simmer.
- How to Make Nikodli
- Boil hot water while you prepare the nikodli.
- Take one egg into a bowl and whisk until blended.
- Add salt and pepper.
- Add in flour and mix little by little until it forms a mixture that looks like pancake batter ( but also looks like it could be as thick as dough).
- When the water is boiling, you are going to take a measuring spoon and drop the dumpling mixture into the hot water one by one. They will pop up when fully cooked.
- Strain the water and set aside your dumpling noodles.
- To skip this step, you can use egg noodles. It does taste much better with Hungarian noodles though.
- Place the noodles into serving bowls for everyone and dish up the Chicken Paprikash over top.
I hope you try this recipe, and let me know in the comments if you like it.
Note:I did have my own photo of Chicken Paprikash to share, but I think I will leave this one to the professionals so that you actually want to make this dish.
xx
-Nikita
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