Chicken Paprikash
Chicken simmered in a paprika-sour cream sauce until it turns sunset-orange: Hungary's other great paprika plate, served over nokedli dumplings. Ingredients: chicken pieces, onions, sweet paprika, lard or oil, green pepper, tomato, sour cream, flour, stock; nokedli (flour, eggs, water).
What it is
Chicken simmered in a paprika-sour cream sauce until it turns sunset-orange: Hungary's other great paprika plate, served over nokedli dumplings. Ingredients: chicken pieces, onions, sweet paprika, lard or oil, green pepper, tomato, sour cream, flour, stock; nokedli (flour, eggs, water). Recipe: 1) Sweat onions; paprika off the heat; add chicken and a little stock. 2) Simmer with pepper and tomato until tender. 3) Temper sour cream with flour and hot sauce; whisk in and barely simmer. 4) Make nokedli by grating batter into boiling water. Serve: chicken over dumplings, sauce over everything. Flavor: creamy, sweet-paprika, gentle. History: paprikash rose in the 19th century as peasant cooking adopted 'noble spice' paprika; it now shares the national pedestal with gulyás. See also: Goulash (Gulyás), Dobos Torte.
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