Chicken Paprikash with Nokedli
Ingredients:
1 Tblspn oil
1 onion, chopped
2 tspns hungarian paprika (sweet)
4 chicken thighs (with bones)
1/4 red capsicum, roughly chopped
1 tomato, roughly chopped
2 tspn plain flour
1/2 cup water or chicken stock
Salt
Method:
In a deep saucepan, heat the oil. Add the onions with a little salt, cook until onions soften. Add paprika and cook for 2 minutes. Add the capsicum and tomato and cook (covered) for 30 minutes. Remove the chicken from the pan.
Sprinkle the flour over the sauce in the pan and stir through until bubbling. Push the sauce and vegetables through a sieve. Return the strained sauce to the pan. Discard the remnants.
Add the water or stock to the sauce and cook, stirring, for a few minutes until thickened. Return the chicken to the pan and cook, uncovered for 10 minutes. Baste occasionally until cooked through.
Nokedli is small sized dumplings. It is easier if you have a nokedli maker. If not, serve the paprikash with boiled rice.
Ingredients:
500g plain flour
1 1/2 tspn salt
3 eggs
375 ml water
oil to serve (or juice of the paprikash)
Method:
Put the flour and salt in a bowl and make a well in the centre. Add the eggs and beat with a fork. Slowly incorporate the flour, adding a little water at a time until you have a thick batter. Use a wooden spoon to beat til smooth. If too thick, add a little water.
Bring in a large saucepan of salted water to the boil. Using a sieve with large holes or a nokedli maker, push the batter through the holes, letting small pieces fall into the water. If you a sieve, use a spatula to press the mixture through the holes. The nokedli will rise to the surface after a couple of minutes. Cook for a further 5 -8 minutes. Drain and toss with oil to serve.
There are many variations of the paprikash. This recipe is from Monday Morning Cooking Club (the food, the stories, the sisterhood. My dad used to make this on request when it was my birthday. Dads version did not involved straining the vegetables.
When making the Nokedli, wash the bowl, spatula, sieve or the nokedli maker in cold water…it is easier to remove the batter!!!
