Chicken paprikash

By Andy Cooks · 75 min

Ingredients

Instructions

1. Season the chicken pieces all over with salt. Heat the lard in a heavy frying pan or Dutch oven over medium heat and brown the chicken for 6-8 minutes, turning to colour all sides. Transfer to a tray.
2. Finely dice the onions, dice the tomatoes and finely grate the garlic. In the same pan, cook the onions with a little salt for 3-4 minutes, stirring now and then, until soft and lightly golden.
3. Add the garlic and cook for 1 minute until fragrant. Stir in the tomatoes and cook for 2-3 minutes until soft.
4. Stir in 1 tablespoon of the flour, then the paprika. Pour in the chicken stock and stir constantly until smooth. Season with salt and black pepper.
5. Return the chicken to the pan, bring to a simmer, then lower the heat, cover and simmer for 25 minutes until the chicken is cooked through.
6. Nokedli: whisk the eggs, salt and water in a large bowl. Add the flour and mix to a soft, sticky dough. Rest for 10 minutes.
7. Bring a large pot of salted water to a rolling boil over high heat. Beat the dough again until smooth and elastic.
8. Working in batches, push the dough through the back of a coarse grater straight into the boiling water. The nokedli are cooked when they float to the surface. Lift out with a slotted spoon and drain in a colander.
9. Turn off the heat under the sauce and let it cool slightly. Lift out the chicken and keep warm.
10. Mix the sour cream, remaining flour and 40ml water in a small bowl until smooth. Stir in a ladle of hot sauce to temper it, then stir the mixture back into the pan.
11. Return the pan to low heat and bring to a simmer without boiling. Cook for 5 minutes until the sauce thickens.
12. Return the chicken to the sauce and warm through gently. Serve over the nokedli topped with chopped parsley.

Summarized from Andy Cooks's video. Watch it for the details.

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