This site uses Akismet to reduce spam. Thank you very much for sharing. That was my first time making spaetzle, and next time I will make them smaller but my husband loved the whole dish! Simmer on low for 30 minutes. This is a lowfat heart healthy saute version of the original that when Mom made, Dad called it "Boiled Chicken with Sour Cream", but he still loved it so. lol, […] Hungarian Chicken Paprika with Spaetzle  […], […] from American Heritage Cooking (with minor […], Hello, I just wanted to recommend if you go to IKEA they sell the galuska maker from time to time. She also adds one diced anaheim chili, skin and all, adds a little kick to it. I suggest you make the spaetlze while your chicken is simmering in the broth. As far as the grater to form the spatzle I learned the fast and easy way. Next time I’ll try that and see how it changes the flavor. All Rights Reserved. The chicken paprikash itself only takes 25 minutes and if you can multi-task the spaetzle can be cooked, sauted, and all on the table very quickly after. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. I LOVE Hungarian food. Once the water starts to boil, place or hold a colander over the water, and pour a little of the spaetzle … You would probably also like Russian Beef Stroganhoff and this recipe is amazing!! Heat butter in a Dutch oven or large skillet with a lid. Thanks, Kristi!! I am not known for my spelling, so I just wanted to throw that out there. Those are excellent tips! Side Note: Lots of people (including some very famous people and magazines) incorrectly call this dish Chicken Paprikash, which is how it is pronounced. The original Csirke Paprikás does not need pepper! Oh Alice! This chicken paprikash would be good over egg noodles, rice or boiled potatoes. By the way she was from Ohio and made her own home made pasta. I would like to send fine hungarian meals, but I can not translate English well. I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! That sounds sensational! So lucky Angela! He’s Hungarian and Czech. It delicious! It looks like a pan handle and with wholes all over . Thank you Sarah! With a dish that has so few ingredients, one must use THE BEST of each. Thank you for the recipe! I am in Akron area and willing to drive to Cleveland for a good meal. If you haven’t heard I can email her on your behalf if you would like. Awww thanks Samantha!!! Dec 31, 2019 - A famous Hungarian dish with the trimmings (dumplings! Nov 11, 2018 - A famous Hungarian dish with the trimmings (dumplings! I have been working on Hungarian Green Bean Soup because my husband’s grandmother used to make it and I have ruined 2 batches so far. Thanks! That is great you did this for your husband with benefits if a great dish. you have to seat it on top of the pot with the boiling water and spread the dough on it. Anyways, Chicken Paprikash is my favorite meal and I always request for my birthday. Many had to leave hungary with nothing but they brought their skills with them, and their cooking. For the homemade spaetzle, if you are using: While the soup is cooking, put a large pot or pan of water on to boil. Although you can cut the dough into pieces with a knife or spoon, a spaetzle maker (to cut the noodles) is easier to use and is available from many kitchen stores. Nancy, the hungarian red pepper gives the color but the sauce needs tomatoes and yellow peppers too! I totally agree that the sauce is so delicious and can just eat it up by the spoonful! This is the closest to my mother’s Hungarian receipt. Get a spaetzle maker, so much quicker. Nov 29, 2019 - A famous Hungarian dish with the trimmings (dumplings! I’m so glad you found it again! It’s fast less work and clean up. But your recipe is the first ever I seen that almost duplicates the spaetzle (which we call nokedli) that we make! In the end you must remove the skin and the bones too! Cover and cook on low 5 to 6 hours. Chicken Paprikash is traditionally … Thanks for sharing!! Hi Efrain! So go pick up some Hungarian sweet paprika and make this tomorrow! Three cheers for lard! I do take the skin off but that is just because I am not a huge fan It will stay more tender if you leave it on. […] View Full Article : Hungarian Chicken Paprikas […]. I am so glad you enjoyed it! ). She had left some written recipes but not clearly written. Welcome everyone! While I have your attention have you ever heard of cabbage noodles? If you prefer a more spicy soup, you can substitute some of the regular paprika with hot paprika, just don't go overboard or the heat can become overwhelming. I’ve never heard of this dish before, but not only does the recipe make me think this will be delicious the pictures you took are incredible! I would say maybe try tempering some soup with the sour cream separately and then add that to your soup mixture. I am in no way a cook…But my Dad having a German decent has for years wanted to have some Hungarian Chicken Paprakish…So I searched found this recipe it took me twice to get it right but he was impressed and I found a meal that well i think would be the envy of any table…Thank you…For those looking for a Hungarian dish I think this hits the spot…. I haven’t tried many Hungarian dishes yet. Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. I don’t suppose you have other Hungarian dishes to share??? A rich, creamy sauce flavored with sweet Hungarian paprika surrounds tender chicken for a delicious meal! xo. Our recipe, which was handed down to our family from Hungarian immigrants, calls for the chicken to still have the bones and skin. I don’t deny it ended up being a good plate though, just it doesn’t seem authentic, but I guess that happens when you get to try the real one. That makes me so happy to hear! Thx again. I was fortunate for a time to live in a place where I could buy pre-made spaeztle in the refrigerator section of the grocery store so it was just as simple haha! After that, sprinkle in the paprika. My wife does the cooking and I do the baking. We usually enjoy this on the homemade spaetzle but we sometimes use the small elbow pasta. Cook only half the dough at a time to avoid over crowding. I’m making it tonight, and making the executive decision, but for future reference, if you are using bone in chicken, are you taking the skin off, or do you leave it on? I made mine too early and they sat around for way too long. So yum! For the Spaetzle *see below images Put a large pot of water onto boil. I absolutely love this traditional Hungarian dish. I think it’s best, however, with homemade dumplings, called nokedli in Hungary, and also known as spätzle. I have used a ricer at work or a perforated pan. I’ve just made this dish for my husband. Where do recommend authentic Hungarian dinner? Add onion and sauté over low heat until translucent. This will keep your spoon clean and make the whole process less painful.