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French
Classic French Omelette
Source: Chef
10 min1300 kcal
VegetarianGluten-freeLow-carb+1
Csirkepaprikás (Chicken Paprikash)
Chicken braised with onion and sweet paprika, finished with soured cream stirred into the sauce off the heat — served with nokedli, the little egg dumplings that catch it.
Source
Recipe by Hungarian home kitchens · 🏺 Traditional · Onions cooked slow in fat, a heavy spoon of paprika off the heat, and sour cream stirred in at the end — the same three moves under most of the country's cooking.
Hungarian · paprika and cream — An ownerless traditional dish, so no cook is credited. The cited article confirms the Hungarian origin, the paprika-and-onion braise, the sour cream finish and the nokedli served with it. Quantities, the tempering instruction and the dumpling method are this book's own. The Hungarian title `Paprikás_csirke` 404s; the English article is the live one.
Watch it being made · 3 videos
⏱ 75 min🍽 4 servings🔥 590 kcal🇭🇺 Hungary🌶️
HalalNut-free
Steps
Cook the onions in the lard over low heat for 15 minutes until soft and golden.
Off the heat, stir in the paprika. Return to the heat, add the chicken, salt, pepper and tomato, and turn it all in the paprika onions.
Add the water, cover and simmer 40 minutes until the chicken pulls easily from the bone.
Meanwhile make the nokedli: beat the eggs with the flour, 1/2 tsp salt and 150 ml water into a thick sticky batter. Push it through a colander into boiling salted water and lift the dumplings out when they float.
Lift the chicken out. Whisk the flour into the sour cream, then whisk two ladles of the hot sauce into the cream before adding it back to the pot.
💡 Temper the cream. Cold sour cream tipped straight into a hot pan splits into curds and oil every single time.
Warm through without boiling, return the chicken, and serve over the nokedli.
💡 Tips
- Paprikás is pörkölt with sour cream. Learn one and you have both.
- Full-fat sour cream only. Low-fat versions split no matter how carefully you temper them.
- The sauce should coat, not flood. If it is thin, lift out the chicken and reduce it for five minutes before the cream goes in.
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