Hungarian Chicken Paprikash With Nokedli.
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 once again run the risk of offending my adopted homeland with my chicken paprikash recipe. This really is a Hungarian classic, very much known around the world!.
However my Gulyás Recipe was well received and I have yet to receive any death threats. 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 Hungarian Chicken Paprikash.
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.
That Paprika Sauce.
The paprika rich velvety sauce 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.
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 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.