History: This dish can certainly be dated to be older than modern Hungary itself. This dish goes beyond the history books, or cookbooks for that matter, and is something that has been prepared in the region for generations on generations. Sometime after the New World was discovered and the peppers were dried and brought back from Central America, the dish exploded and became a cultural staple of Hungary.
Ingredients:
Chicken Wings
Red Peppers
Onion
Garlic
Tomatoes
Chicken Broth
Sour Cream
Paprika (the star)
Garlic Powder
Salt
Pepper
2 cups Flour
2 Eggs
¼ cup Water (as needed)
Salt
Butter
Directions:
This is my staple dish, the dish I would present at any food cook off, the dish I have been perfecting for years (I think you get the point, I’m just very excited to share this with the world!). Since I was able to walk, I was making this passed down family recipe. We start off with chicken wings (you can use any chicken with a bone in it because we need to extract all those wonderful flavors). Flavor (handsomely) your chicken with paprika, garlic powder, salt, and pepper. Set aside.
Chop up your red peppers (about two), your tomatoes (on the vine about two), whole onion (small), and garlic (go to town). In a deep-dish pan, put all your chopped vegetables into the bottom and cover halfway up with your chicken broth (roughly ¾ cup depending on the size of your dish). Place your seasoned chicken wings on top.
In an oven heated to 375 degrees (F), put your pan in and flip the chicken every fifteen minutes until the meat is about to fall off the bone (YUM, the thought of it makes me want to go make this as I’m typing…). When done remove from the oven and place the chicken aside.
In a large pan, make your rue with butter and flour. Through a skillet pour the dripping from the oven pan into the pan with the rue. Stir until slightly thickened. Add about a half cup of sour cream (this is the money maker ingredient!). Add more flavoring (paprika, salt, pepper to taste).
To make the nokedli combine the flour, eggs, salt, and a dollop of butter in a bowl. You want your dough to be slightly sticky. In a pot of boiling water, drop small amounts of the dough into the water. When the dough floats, they are done! It is that simple!
On a plate, place your chicken on top of your nokedli and drown it in that yummy sour cream gravy.
Official Statement: Today you have Hungarian Chicken Paprikash with sour cream gravy over homemade butter nokedli.
Comments