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 and ogt distracted by shiny things on the internet so decided to make a video to go along with my Hungarian Chicken Paprikash recipe… Boy did it take an eternity but I quite like it, it took an eternity to photograph, film and edit but I have learned a great deal and whilst I will not be doping one for every recipe I’ll certainly give it a whirl again in future 🙂
Hungarian Chicken Paprikash with homemade Nokedli and once again I am running the risk of offending my adopted nation with my take on a Hungarian classic, 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’, and 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 and I have consumed it in more than once or twice, so I have a lot to compare it too, my initial attempt was made with chicken thighs but it was not quite right. 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 buts of kitchen equipment I have got a pretty good approximation and I have 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.