Creating Savory Chicken Paprikash
by: Annette M. Hall
A Hall family favorite dish your family will love.
There is something about a chilly winter day that makes me crave a
large bowl of luscious, creamy,
well today was the day. I have been talking about making a batch for two-weeks
now. I had picked up all the ingredients days ago.
It was only after I was finished when I realized that those wonderful
Hungarian church women
would be proud of me. I had posted the actual recipe that I have on-hand,
and use as a "guide" but to be honest, I have never actually
followed it to the letter. My omissions* were not
intentional, I'm just terrible at following recipes.
I have adjusted the recipe and included additional notes to more accurately
recount my cooking adventure.
This is a traditional Hungarian dish, which has a delightful color and
warm texture, sure to become a favorite with your family. You will undoubtedly
find many Chicken Paprikash
recipes online, but this is my favorite recipe.
Before we begin, I should tell you that this is not one of those 30-minute
recipes you can whip up quickly. The actual combined pre-time and cook-time
is around 2-1/2 hours. While this recipe takes time to prepare, the results
are succulent and well-worth the time and effort involved.
I just found your chicken paprikash recipe. I've misplaced mine and needed to check
a few amounts. Yours was a help.
I have a spaetzle maker but I
often use my grandmother's method. She just put the dough on a cutting board and "cut
it off" from there into boiling water. The spaetzle noodles
are bigger and not so uniform in size, but delicious.
When in a hurry I have used the German imported Spaetzle
in a box. They are not bad at all!
Ingredients for Sauce:
- 2 - 3 chicken breasts, cut into cubes
- 2 tablespoons olive oil
(this time I substituted basil olive oil)
- seasalt and pepper to taste
- 1 cup finely chopped sweet onion
(I prefer Vidalia but other varieties work nicely.)
- 1 tablespoon sweet Hungarian Paprika
(**do not substitute with Mexican Paprika)
- ½ cup ***white wine
(Any white wine will do.)
- ½ cup *chicken broth
(boullion can be substituted)
- ½ cup sour cream
(I often add more than the recipe calls for.)
- In a 12-inch skillet, heat olive oil and brown chicken on all sides. Season chicken with seasalt and pepper. Remove chicken and set aside.
- Add onion to skillet. Cook just until tender, but not brown. (Note: If you have children who hate onions, be sure to chop the onions extra fine, then cook until tender and brown, this will cause the onions to disappear as they cook and your children will never know you added them. Unless of course they see you.)
- Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture.
- Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender.
- Remove chicken and keep warm (if you use whole chicken sections, leave in dish if using cubed chicken).
- Boil skillet drippings until reduced by half (about 3 minutes).
- Stir in ½ cup sour cream. Heat through. Serve chicken over spaetzle noodles and pour sauce over all.
*Additional notes: This time around I used three chicken breasts, with the bone
and skin attached. I removed most of the breast meat, cubed it and put it back in the
fridge. Then I boiled the remaining parts in a 3-quart pan of water with three boullion
cubes, to enhance the flavor. After about an hour or so, I had a nice chicken broth, which
I used instead of using pre-packaged chicken stock.
Spaetzle Lid with Scraper
10.5" Spaetzle Lid with Scraper
The Kuchenprofi 10.5" stainless steel spaetzle
lid with scraper, is a terrific idea. I sent one to my son, Chris for his birthday.
He's been making noodles by hand with a spoon for years.
Chris wears braces on both wrists, making the basket type awkward for him to manage
by himself. This lid fits directly over the pan, works for 3-different size pans..
When I checked back with him on how his new spaetzle maker
is working out, he said, he loves his new spaetzle maker
and that this style works really well for him. Bonus, it doubles as a strainer for
spaghetti noodles, a vegetable steamer and much more. The scraper measures 4.5"
Editor's Note: The
Kuchenprofi Spaetzle Lid & Scraper
is finally available again from Amazon for $24.03.
Ingredients for Spaetzle Dough:
- 5 cups flour
- ½ teaspoon seasalt
- 1 cup milk
- 1 cup water
Beat eggs lightly, add milk and water. Place flour and salt in a bowl and gradually
add the egg mixture. The consistency of the dough depends on the type of
spaetzle maker used.
Consistency can be changed by varying the amount of water used. The dough should be a
very heavy batter like substance that should not flow through the hopper but should drop
easily. (I recommend erring on the side of being too stiff, you can always add more water,
to make it the proper consistency.
Bring 3 to 4 quarts of salted water to a rapid boil and you are ready to make spaetzle.
Follow directions according to the type you are using.
After spaetzle noodles
have cooked, strain and rinse with cold water.
For VillaWare Spaetzle-Dumpling Maker:
- Fill hopper with dough and hold over boiling water. The hook on the bottom side of the
hopper will properly position the spaetzle maker
over the pan.
- Push hopper back and forth and dumplings will drop into boiling water. (To vary the size
of the noodles, make the dough stiffer or thinner.)
- Cook for about one minute, stirring to keep spaetzle from sticking together. Strain to
remove excess water.
Note: Some chef's recommend a cold water bath. I prefer my noodles cooked a
bit more, so don't be afraid to allow them to boil for a longer period. Also, note that I
live in the mountains at 3,800 feet and everything takes longer to cook at this elevation.
Chicken Paprikash Serving Suggetions and Tips
Spaetzle Maker Lid Has Many Uses
My husband received a spaetzle maker from his mom as a gift. The intention
for this spaetzle maker was so my husband could make the famous family
recipe, Chicken Paprikash. The dumplings can be a pain to make with a butter
knife and a plate.
Chicken Paprikash is not a dish that is eaten on a regular basis at our house.
We knew there had to be other uses for the spaetzle maker other than making
noodles, so my husband began to experiment and has found many uses for this
wonderful device. It's a handy tool to have since it sits on a regular skillet
or large pan like a lid does.
We use the spaetzle maker to steam vegetables and heat left over sausages,
ham, and veggies for omelets. It is so simple to do. We put water in the
bottom of the skillet. If we use hot water to start with it takes less time.
Turn the burner on low heat and set the spaetzle maker on the pan. We put
whatever we want to heat up or steam on the spaetzle maker, put a lid on it
and let it go.
We have cooked, bratwurst, sausage links, and hot dogs on the spaetzle
maker. We have steamed onions, chopped ham, green peppers, green beans, and
broccoli with the spaetzle maker. I am sure there are a hundred more items
that you could steam with it.
The flavor that we get out of the food we steam is unbelievable. The flavors
are very distinct and rich. My children eat up the food that comes out of
it. The spaetzle maker has become a very inexpensive way for our family to
eat a little healthier without frying foods. We recommended for anybody to
The Kuchenprofi Spaetzle Lid & Scraper
is available from Amazon for $24.03.
Pour sauce mixture over noodles. Chicken may be served on top or on the side.
Serves 6 easiliy. This is one dish that is even better the second day.
Traditionally Chicken Paprikash is made with a whole cut-up chicken
or legs and thighs, which makes this dish more economical for large families, in which
case the chicken should be served on the side. We prefer chicken breast, so this recipe
has been adapted to use cubed chicken breast, served within the dish itself.
Since I like my noodles
with lots of broth I also found that I add more chicken broth to the dish after it's
finished to end up with a very saucey result. So, if you find that your paprikash is
a little dry, let the juices flow, don't be afraid to add more chicken broth to suit
your families taste. I use bullion cubes (1-cube to 1-cup of boiling water), chicken
paste can be used or canned chicken broth. I normally add more chicken broth to the
mixture when I reheat the left-overs as well.
**Mexican Paprika Substitute
Mexican paprika tends to be more bitter than the Hungarian sweet paprika
variety and will give your Chicken Paprikash a harsher flavor, which is why I strongly
recommend not making this substitution.
***White Wine Substitute
If you prefer you may double the amount of chicken broth as a substitute for using white
wine in the sauce. The wine does give you a little different flavor but both variations
are quite palatable.
Recipe Suggestions & Notes:
Serve with warm bread if you don't mind eating lots of starches. A side dish of
broccoli or carrots are nice accompaniments, they could even be added to the
Chicken Paprikash for a tempting taste variation.
Today (1-08-2008) I made my Chicken Paprikash using California Orange Muscat sweet
dessert wine (vintage 2005) instead of using white wine. The dish was a good as ever,
with no noticeable difference in taste. Which just goes to show, you can use any kind of
wine you wish. I even ended up making my spaetzle dough too thin initially. I continued
to cook the raw dough noodles, while adding a little more flour to the bowl of dough. Even
though the dumplings were smaller, it didn't affect the taste. No need to throw it out and
Updated December 22, 2012