Chicken paprikash

Ingredients

• 8 pieces Chicken Thighs (bone‑in, skin‑on, trimmed and patted dry)
• 3 tablespoons Sweet Hungarian Paprika (preferably smoked sweet paprika)
• 2 tablespoons Tomato Paste (canned)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 2 cups Chicken Broth (low‑sodium)
• 1 cup Sour Cream (full‑fat)
• 2 tablespoons Vegetable Oil (for browning)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 cups All-Purpose Flour (sifted)
• 2 large Eggs (beaten)
• 0.5 cup Water (lukewarm)
• 1 teaspoon Salt
• 2 tablespoons Butter (melted, for tossing dumplings)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, measure paprika, tomato paste, broth, and sour cream. Beat the eggs and set aside.

   Time: PT10M

2. Brown the Chicken

   Heat vegetable oil in the Dutch oven over medium‑high heat (≈350°F). Add chicken thighs skin‑side down and brown 5 minutes per side until golden.

   Time: PT10M

   Temperature: 350°F

3. Sauté Onion

   Remove chicken and set aside. Add diced onion to the pot and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

4. Add Paprika and Tomato Paste

   Stir in sweet paprika and tomato paste, cooking quickly for 1 minute to release flavor without burning.

   Time: PT2M

   Temperature: 350°F

5. Deglaze and Return Chicken

   Pour in chicken broth, stirring to loosen any stuck bits. Return the browned chicken to the pot, skin side up.

   Time: PT3M

   Temperature: 350°F

6. Simmer Until Tender

   Cover the Dutch oven, reduce heat to low, and let the chicken braise gently for 45 minutes until the meat is fork‑tender.

   Time: PT45M

   Temperature: Low simmer (≈200°F)

7. Make Nokedli Dough

   In a mixing bowl combine sifted flour, beaten eggs, lukewarm water, and 1 tsp salt. Mix until a thick batter forms.

   Time: PT10M

8. Boil Water for Dumplings

   Bring a large pot of salted water to a rolling boil.

   Time: PT5M

   Temperature: 212°F

9. Cook Nokedli

   Using a spaetzle press or two forks, press small portions of the batter into the boiling water. Cook 2‑3 minutes, or until the dumplings float to the surface.

   Time: PT5M

   Temperature: 212°F

10. Drain and Toss Dumplings

    Drain the nokedli in a colander and toss with melted butter to prevent sticking.

    Time: PT2M

11. Finish the Sauce

    Remove the chicken pieces. Lower the heat, stir in sour cream until fully incorporated. Adjust salt and pepper to taste. Do not let the sauce boil.

    Time: PT5M

    Temperature: Low (≈180°F)

12. Serve

    Plate a serving of buttered nokedli, top with a chicken thigh, and spoon generous sauce over the top. Garnish with a sprinkle of paprika if desired.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g