Orly Peli-Bronshtein's Chicken Paprikash with wide egg noodles. Photography: Danya Weiner. Styling: Orya Geva.
Orly Peli-Bronshtein's Chicken Paprikash with wide egg noodles. Photography: Danya Weiner. Styling: Orya Geva.
Recipe

Chicken Paprikash with egg noodles

Don't have time to make nokedli - tiny egg noodle dumplings? Substitute ready made noodles to absorb the color and flavors of this chicken paprikash

Chicken paprikash is a Hungarian dish which contains every major Hungarian cuisine element in one pot: paprika, garlic, lots of onions and potatoes. In Hungary it is traditionally eaten with nokedli (or spätzle) – tiny egg noodle dumplings – instead of or in addition to the potatoes. To make this more of a weeknight possibility we subbed in thick ready-made egg noodles instead.

Ingredients for Chicken Paprikash

  • 4 chicken legs (thighs attached)
  • 2 onions large, halved and sliced
  • 3-4 tablespoons oil
  • 1 tablespoon sweet paprika
  • a pinch Salt
  • 3 garlic cloves chopped
  • 1 tomato grated
  • 2 tablespoons red pepper paste, ready-made roasted peppers can be used, or you can roast your own, chop/crush into a paste
  • 1 cup chicken stock or hot water
  • 14 oz (400 grams) Egg noodles wide

Instructions

  • 1. Heat oil in a wide pot. Add the onion and cook until golden, add the chicken legs and brown them as well.

  • 2. Season with paprika, salt and garlic. Add tomato and pepper paste and cook while stirring gently with a wooden spoon until the sauce thickens and coats the chicken.

  • 3. Add the broth and bring to a boil. Lower the flame, cover and cook for an hour. If the pot is not sealed completely, check to make sure that there's enough liquid.

  • 4. Before serving: cook the noodles in a pot with boiling salted water, drain and add to the hot pot of chicken. Mix together and give the noodles a few minutes to absorb the flavors. Serve hot.

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*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.