CSIRKE PAPRIKÁS WITH NOKEDLI (CHICKEN PAPRIKASH WITH NOODLES) – BUDAPEST, HUNGARY
AuthorariaesmeraldaDifficultyIntermediate
Heat the lard or butter in a large pot and brown the chicken thighs or legs. Set the chicken aside and add the chopped onion to the same pan with the lard and fry until golden.
Add the garlic and fry for an additional couple of minutes. Remove the pot from heat and add the paprika and seasonings (but not too long to avoid the paprika developing a bitter taste).
Place the browned chicken back into the pot and return it to the heat. Pour in the chicken stock, bring to the boil and then simmer for 30-40 minutes. During this time, begin preparing the nokedli (noodles) below. Once the time is up, set the chicken aside.
Add the sour cream and whipping cream to the sauce in the pot, stirring frequently to reduce lumps. Simmer to thicken the sauce and then add the chicken back to the pot with salt and pepper and simmer further until chicken is cooked through.
Serve the csirke paprikás with the nokedli below, with a side of thinly grated pickled gherkins and carrots.
Mix the eggs, water, flour, and a pinch of salt in a bowl to create a wet, malleable dough.
Allow the dough to rest whilst heating a saucepan of water to boil. Add one teaspoon of salt and half a tablespoon of oil to the pot.
Place the noodle grater over the saucepan of boiling water, take a section of dough and move the dough back and forth across the grater. Continue until all the dough has been grated, stirring in between to avoid the dough sticking to the pan.
Cook the noodles until just after rising to the top of the saucepan. Taste to ensure they are cooked well and then using a sieve or slotted spoon, transfer the noodle dumplings from the pot to a bowl. Stir frequently to avoid stickiness and clumps.
Serve alongside csirke paprikás.
Ingredients
Directions
Heat the lard or butter in a large pot and brown the chicken thighs or legs. Set the chicken aside and add the chopped onion to the same pan with the lard and fry until golden.
Add the garlic and fry for an additional couple of minutes. Remove the pot from heat and add the paprika and seasonings (but not too long to avoid the paprika developing a bitter taste).
Place the browned chicken back into the pot and return it to the heat. Pour in the chicken stock, bring to the boil and then simmer for 30-40 minutes. During this time, begin preparing the nokedli (noodles) below. Once the time is up, set the chicken aside.
Add the sour cream and whipping cream to the sauce in the pot, stirring frequently to reduce lumps. Simmer to thicken the sauce and then add the chicken back to the pot with salt and pepper and simmer further until chicken is cooked through.
Serve the csirke paprikás with the nokedli below, with a side of thinly grated pickled gherkins and carrots.
Mix the eggs, water, flour, and a pinch of salt in a bowl to create a wet, malleable dough.
Allow the dough to rest whilst heating a saucepan of water to boil. Add one teaspoon of salt and half a tablespoon of oil to the pot.
Place the noodle grater over the saucepan of boiling water, take a section of dough and move the dough back and forth across the grater. Continue until all the dough has been grated, stirring in between to avoid the dough sticking to the pan.
Cook the noodles until just after rising to the top of the saucepan. Taste to ensure they are cooked well and then using a sieve or slotted spoon, transfer the noodle dumplings from the pot to a bowl. Stir frequently to avoid stickiness and clumps.
Serve alongside csirke paprikás.