Chicken Paprikash and Nokudli

This is a Hungarian dish that has been in my family for a long time. It’s chicken thighs cooked in a rich paprika sour cream sauce served over homemade Hungarian soft noodles.

**This meal is also EXTREMELY inexpensive to make!! **


You’ll need to take the skin off of 4-6 chicken thighs, dice up an onion and round up some butter, sour cream, paprika and chicken stock or bullion. Mince a clove of garlic.

I like “Better Than Bullion”. Use enough for 1 cup stock.
First brown your onion with a tablespoon of salt, 1-2 tablespoons of paprika and butter.



Now add your chicken thighs thick side down. You’ll want to cook them for a while on each side. 


Once you get some color on both sides you can add in your stock and minced garlic.


You caught me!!! Yes I snuck some dry white wine into this one as well… 🙀

Now lower your heat, put a lid on it and let it simmer for about an hour… The longer the better 😉


After your chicken is cooked through and you have a yummy base remove the thighs.. Now stir in about a cup of sour cream.

Put your chicken back! All done!

Serve over Nokudli with a few spoon fulls  of the sauce.


Chicken Paprikash Recipe:

Ingredients:

1 chopped onion

1 minced clove garlic

4-6 chicken bone-in skinless chicken thighs

Sour cream (1 cup)

Butter

1-2 tables spoons Paprika

Salt to taste

Chicken stock or bullion (1 cup)

  1. Sautée your onion in butter with paprika until soft and orange. Add in chicken and get a light seat on both sides
  2. Add garlic, stir in chicken stock.
  3. Simmer for about an hour
  4. Remove thighs from liquid. Slowly stir in a cup of sour cream.
  5. Put chicken into sauce, serve and enjoy!

Serve over Nokudli… What the heck is that?


Nokudli is basically a cross between a dumpling and a noodle. It’s a homemade soft noodle made from just flour, egg and water.  Here’s the recipe:

Nokudli

Ingredients

2 cups sifted flour

3/4 cup water

1 teaspoon salt

1 egg

Gently mix dry into wet until well blended into dough. Put the dough on a wet bread board. Cutting 1 inch strips slide the dough strips into salted boiling water. They are done when the rise to the top. Scoop them off the top with a slatted spoon. 

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