I just posted this but lord knows where! I swear I am geriatric. ...

Anyhow , several years ago a Hungarian woman posted her family recipe for Paprikash. I've made it many times and love it.

Rustic, simple , not fancy but soooooo good. We were in the Chec Republic this Spring and I had a dish almost identical to this in Prague. The noodles were a bit different but other than that a very similiar dish.

Thank you Malna,

Chicken Paprikas With Nokedli - Malna

1 onion -- chopped

2 tablespoon shortening

1 tablespoon paprika

1 teaspoon black pepper

2 teaspoon salt

1 -1/2 cups water (I use chicken broth)

4 to 5 lb -- chicken disjointed (I use chicken thigh

1/2 pint sour cream

Brown onion in shortening, add seasonings 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 nokedli, arrange chicken on top.

Heat through and serve. For more gravy, add 1/2 pint sweet cream to sour cream.

Aunt Irenes Nokedli Recipe

3 eggs, beaten

3 cups flour

1 teaspoon salt

1/2 cup water

Mix all ingredients together and beat with spoon. Drop batter by teaspoon-full into boiling salted water. Cook about 10 minutes. Drain, rinse with cold water. Drain well and add to paprikash.

Try this one, all of Elise's recipes are very good. http://www.simplyrecipes.com/recipes/chicken_paprikash/

My mother was born and raised in Budapest and her recipe is very similar to the one chase posted above. I would go with that.

Mine, from a Hungarian friend, is much like Chase's except that I season the chicken with salt and pepper, coat it with paprika, and brown it. I don't add water, but just cook the chicken slowly and it will produce its own rich broth. Stir in the sour cream at the end.

My late godfather was born and raised in Hungary and he shared his mothers recipe with his children and with me. Slightly different, but aren't all Mothers different from others?

Hungarian
Chicken Paprikash

Makes 6
servings

Prep Time: 15
minutes

Cook Time: 35
minutes

Total Time:
50 minutes

Ingredients:

•4
tablespoons (1/2 stick) butter

•1 medium
onion, finely chopped

•1 (3
1/2-pound) chicken, cut up

•1 green
pepper, seeded and chopped

•1 large
tomato, peeled, seeded and chopped or 1 (14.5-ounce) can chopped tomatoes
un-drained

•1 clove
garlic, finely chopped

•1 tablespoon
sweet or hot Hungarian paprika

•Salt and
black pepper

•3/4 cup
water

•1 cup sour
cream

•2
tablespoons all-purpose flour

Preparation:

1.Heat butter
in a Dutch oven or large skillet with a lid. Add onion and saute over low heat
until translucent.

2.Add chicken
pieces and brown lightly on both sides. Add green peppers, tomatoes, garlic and
paprika. Season to taste with salt and pepper and stir in water. Bring to a
boil. Reduce heat to low, cover and cook 35 minutes or until chicken is tender
(about 20 minutes if using only chicken breasts).

3.Remove
chicken to a heated platter and keep warm. In a small bowl, mix sour cream with
flour. Temper mixture with some of the pan juices. Return tempered sour cream
mixture to pan and simmer until juices are thickened. Return chicken to pan to
rewarm.

4. Serve with
   boiled rice, German spaetzle or egg noodles.

Such a great dish. Mine is not much different and is considered authentic. (i had a Hungarian roommate in college) .

Winter months comfort food. And super leftovers.

Mine uses a bit more paprika that i toast it in a small cast iron to bloom the flavor a bit. 12 bone-in skinless thighs, (or 6 legs/6 thighs if having company).

In a hot heavy bottom sauce pan holding the meat fairly tight, it starts to sear, add some ground black pepper, then add 2 big sliced onions and one med tomato diced on top. and a couple sliced peppers, banana or aneheim. Cover and lower the heat. Like slowlane i don't add water or stock. The extra onions and chicken quickly develop a broth on its own.

Simmer 45-1 hour. I then remove the chicken to a sheet pan and into a hot oven to caramelize and brown while i make the dumplings and reduce the sauce.

I use one cooked and smashed potato in my dumplings. With flour and egg made in advance and resting. I serve the dumplings on the side with some of the sauce onions and solids. Then stick blend the sauce to smooth and add the sour cream but i never have that so i use non-fat greek yogurt. (just need to temper it by adding a bit of warm sauce to the yogurt first, then stir into the sauce pan.) Platter the chicken and pour over the yummy sauce....or add the chicken back to the pan/sauce if i need to keep it warm.

I do a few chicken thigh dishes that are super quick all winter. I prep them all the same way with the smothered onions. One is a curry with coconut milk. Usually over a sprouted mixed grain.

My pan is a thick bottomed stainless with high 4inch sides. A favorite.

I've made the little round dumplings with a spoon. Don't have a spatzel ricer. I just make a stiffer dough, roll out and cut into semi squares.

And top with a garnish of parsley and chives i keep growing all winter. Sage is nice addition as well with the rich sauce but not authentic.

Hey you....Alexa!

...we just need Woodie and David for a martini madness reunion!!! Such fun....such memories

Another county heard from! Almost missed it. Hi Alexa!

Thank you all! I already made the first one, posted by chase. But I can see trying all the
variations. It came out very well. I reduced the salt, as 2 t seemed like too
much. And next time I’ll add more paprika than 1 T. We both really liked it,
and my husband had thirds!

One question I had…. I prepared in the order directed. I used boneless
skinless thighs. But it calls for browning the chicken in the pan AFTER adding
the paprika. I was afraid the paprika would burn. I tried for a couple of
minutes, and when it started to stick to the pot (enameled cast iron dutch oven),
I added the chicken broth. Threfore the chicken was not browned before I added
the chicken broth. Am I better off browning the chicken BEFORE adding the
paprika?

I made the Nokedli but that was harder than the main dish. I am not a big
starch fan but wanted to try making it at least once. I could see having that
again if I could figure out an easier way to make the little doo hickies. Using the edge of a spoon looked like it would
take way too long. I went online and found another recipe for them that called
for forcing the batter through a grater into the boiling water, which took 2
people and risked burns. If anyone knows of a shortcut, let me know. The taste and
texture was good in little squiggles, I don’t think I would like it rolled. I
did have it that in one restaurant, it was tougher. And too much like a noodle.
If going that route I would just use noodles.

There is a helpful old thread on spaetzle that was called "Any German Cuisine Experts Out There? I tried to bring it up to this page, but I don't think it worked.

I know that it's in poor taste to say I haven't read all the prior posts, etc., but I haven't -- I'm at mile marker big fat zero on the learning curve of Chicken Paprikish. That said, I thought of this thread as Serious Eats (J. Kenji Lopez) posted The Food Lab: The Long and Short Paths to Chicken Paprikash

Thought it might be food for thought for all of you seasoned and outstanding cooks:)

Cathy in SWPA

Here's the recipe I made for Spaetzle:

Whole Wheat Spätzle

1/2 cup whole wheat flour
3/8 cup white flour (AP is okay)
2 Tbsp semolina flour
1/2 teaspoon salt
1/2 tsp fresh ground white pepper
2 Tbsp minced fresh basil
2 Eggs
1/4 cup whole milk (4 tsp milk powder + 1/4 cup water)
3 tablespoons butter
2 cloves garlic, minced
1 Tbsp minced fresh sage
grated Manchego cheese

This recipe makes two servings.

Put a large pan of water over medium heat and allow to boil gently while preparing the rest of the recipe.

Mix together flours, salt, white pepper, and basil. Beat eggs well and add the milk. Add to the dry ingredients. Mix until smooth and set aside.

Heat the butter in a skillet on low heat and add the garlic and sage. Cover pan and leave on very low heat (simmer setting).

Add the dough to the Spätzle maker, place the maker on top of the pan with the boiling water, and slide the top back and forth over the boiling water to release half of the dough for the first batch. Spätzle will be done in about two minutes, and should then be removed with a slotted spoon (or strainer) to the skillet with the butter. Stir gently and cover while making the second batch, and add the second batch to the skillet and stir to combine evenly.

For photos, see this thread.

Elba, to create a link, find the web page and copy the address. Then highlight the text you want to use as the link, click on the "link" icon below, and paste the address in the bottom box.

I do not like nutmeg in pasta, and so I used basil instead. It is also very good to substitute half whole wheat flour for better flavor and texture.

Hey Chase and FOAS! Yep... I crawled back out of the cave LOL! Good to see you (and some other familiars) still hanging around. Hope all is well with you both!

Alexa

My Chkn Paprika recipe is very similar to the ones already posted.
Exception is that I always serve it over plain white rice. Didn't know that 'with dumplings' was the traditional way to serve it. Will probably stick with the rice. Tried making spaetzle last winter and no one was impressed. The dogs did eat it. Reluctantly.

I'm really the only one around here who actually likes Chicken Paprika. I know that I need to up my paprika game...I've used supermarket stuff and the Szeged and neither has much flavor, IMO. Will try it again using the red bell pepper ala Kenji and with some of the highly rated Spanish paprikas. Maybe it will be better received. I do love how easy it is to prepare, that it's relatively inexpensive to make plus being great cold weather food.

The recipe I use is pretty much the same as Sharon's. And I'm pretty sure it came from Lee. A more traditional style without anything other than a few simple ingredients. I serve it with spaetzle.

Thanks
so much for the added details, malna! I will add it to my printout. I WAS
afraid of burning the paprika! This was the first time I used the package I
bought in the central market in Budapest. The
flavor was so much more complex than what I have bought here. I use paprika in
a lot of recipes, but I think I’ll save the good stuff for recipes where
paprika is the star.

Be sure to keep the paprika in a sealed container or if it is ok (need input from someone who knows) put it in the freezer. There is a thread on here somewhere where a person had saffron brought back from overseas and they had a huge problem when bugs took over their pantry." Bugs in my pantry! How to get rid of?"

Bugs with expensive tastes! I have not bottled it up yet, but I will.

This thread brings back memories of my Hungarian grandmother making this dish. I remember her standing over a pot of boiling water making her Nokedli -- they were always tiny and perfect.

I use a spatzle maker. When I make them with the teaspoon I get lazy and the dumplings start getting bigger and bigger...

Much better than using red bells, is to open a bottle of the Spanish piquillo peppers. Once you have tasted piquillos you may end up like us: there is NO comparison between it and red bells. They have so much better flavor. Stuffed piquillos are a traditional tapa; try it sometime with a fresh chevre or a tuna salad (olive-oil packed tuna, pls). Short of finding fresh pimentos, which is difficult and seasonal even in the San Francisco Bay Area, jarred piquillos are the next best thing.

Also, I wouldn't use Spanish pimenton; it's smoked and has a very different flavor profile than Hungarian paprika.

Yeh, I got confused. It's Spanish olive oil that I want to try. But I also want to get some smoked paprika for general use. That, and I need some better paprika because what I have is just flavorless.

And thank you for the tip about the piquillo peppers. Actually have a jar of them in the pantry that I didn't know what to do with.