Chicken Paprikash

By: Rebecca Olsen

This dish is spicy comfort food from Hungary. Baklava

Serves: 4-6 people

Main Ingredients

  • 2 Tablespoons Oil
  • 2 Tablespoons Paprika
  • 1/2 Teaspoon of Hot Hungarian Paprika
  • 1/4 Teaspoon of Ground Black Pepper
  • 2 Teaspoons of Chicken Bullion
  • 1 small onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 cups chicken broth
  • 1 Cup Sour Cream
  • 1 Teaspoon Salt
  • 3 Lb. Chicken, roasted
  • 1 Lb.

Spetzel Ingredients

  • 1 Teaspoon salt
  • 2-1/2 Cups of Flour
  • 2 Eggs
  • 1-1/4 Cups of Water

Main Cooking Instructions

  1. Begin boiling water for the Spetzel.
  2. In a large skillet, add oil, spices, onion and garlic. Stir ingredients into a paste and heat on med-high for 2 minutes. Be sure not to burn the spices! Add Chicken Broth and Sour Cream whisk until smooth. Tear apart the meat of the Roasted Chicken and add it to the sauce.
  3. Pile the Spetzel into the center of a bowl, spoon Chicken and Sauce on top of the Spetzel.

Spetzel Cooking Instructions

  1. Mix together and run through the spetzel maker over boiling water.
  2. Boil for 2 minutes after all spetzel batter is gone.
  3. Drain into a colander.

Cooking Notes

As a short cut you can buy a plain rotisserie chicken from the supermarket. You can also find boxes of Spetzel Noodles in the European foods section of the supermarket, but it's much better if you make your own with a spetzel maker. If you can't find Spetzel anywhere and don't want to make it you can substitute a bag of wide egg noodles. If you aren't a fan of spicy food, then only add 1/4 Teaspoon of the hot paprika.