Hungarian Chicken Paprikash with Homemade Nokedli, moist chicken breast in a velvety sweet paprika rich sauce served with fresh Nokedli or dumplings
Hungarian Chicken Paprikash With Nokedli.
I once again run the risk of offending my adopted homeland with my Hungarian chicken paprikash recipe. This really is a Hungarian classic, very much known around the world!.
The first thing you may notice about this post is that there is one of them there Youtube video things floating just above these words. I really should know better but I got distracted by shiny things on the internet.
So I decided to make a video to go along with my Hungarian Chicken Paprikash recipe. Boy did it take an eternity to photograph, film and edit.
But I have learned a great deal and whilst I will not be doing one for every recipe I’ll certainly give it a whirl again in future.
Chicken Paprikash A Hungarian Classic.
I’ve chosen to give this a whirl due to the popularity of my Gulyás Recipe. I have yet to receive any death threats for ruining a national icon. In fact I also followed it up by an equally popular Bean Goulash or gulyás as it is called here.
Having ‘said’ that, I have probably already infuriated many Hungarians by spelling Paprikash incorrectly.
I do honestly know it is spelt Paprikás (pron poprikosh). Is it any wonder that learning the Hungarian language makes me cry?
‘S‘ is always pronounced as ‘SH‘ in Hungarian unless of course it is followed by a ‘Z‘ at which point in time it is pronounced ‘S’. Trust me that aint the half of it.
Anyway I digress, back to my Hungarian Chicken Paprikash recipe.
I have never been to a single Hungarian restaurant that does not have this dish on the menu all year round. I have consumed it in more than once or twice, so I have a lot to compare it too. My initial attempts were made with chicken thighs but it was not quite right.
In Hungary, paprikash is not just a chicken dish. It is made with pretty much anything going. One of my other favourites is Catfish Paprikash, you can find my recipe for this dish here.
What is Paprikash?
A paprikash is all about the paprika rich velvety sauce. It is quite subtle and is the perfect complement to chicken breast. A cut of meat I usually view with disdain for the lack of flavour, however here in Hungarian Chicken Paprikash it works perfectly the moist a tender breast is the perfect vehicle for the velvety sauce.
This dish is a little unusual for a Hungarian dish in my experience.
Flavour wise it is subtle and delicious for it. Hungarian food for me is defined by its robust flavours and content however this is altogether a different beast.
I have added a few bits that would be frowned upon but hey… It’s my recipe and it’s what I do.
Chicken Paprikash is almost always served with Nokedli a curious pasta’esque’ dumpling called ‘Spätzle’ in Germany, Switzerland and Austria. We have had visitors order this dish and ask for it to be served with chips. Yes they were English, and they received suitably curious looks from the waiting staff.
Nokedli are again primarily a vehicle for the sauce which is the star of this recipe. They have very little flavour on their own but for some strange reason, I love them.
Unfortunately, I do not own a nokedli maker so have been a little experimental here but after a few attempts with various bits of kitchen equipment, I have got a pretty good approximation.
I have also taken the liberty of rolling my cooked dumplings in a little butter, pepper and parsley to give it a little more interest but not so much to distract from the sauce.