Watch: Peppery poultry – try this chicken paprikás recipe
Formula Food fumbles on to Hungary in a blitz of paprika and nokedli
- As many chicken thighs are you think your guests will need, I worked with five
- 2 white onions, finely chopped
- 2 cloves of garlic, crushed
- 2 green peppers, finely chopped and deseeded
- Enough paprika of varying flavours, go by your taste
- 1 tbsp of flour
- 400g chopped tinned tomatoes
- 400ml chicken stock
- 150ml sour cream
- Preheat your oven to 180C/160C Fan/Gas 4
- Chop your vegetables as above
- Heat some olive oil in the pan
- Season the chicken thighs and brown off the oil and then set aside
- Add the onions, peppers and garlic to the pan and gently fry, before stirring in the paprikas and the flour
- Once nicely combined, add in the stock and tomatoes and wait for them to come up to temperature before adding the chicken back in. Simmer on the hob for 30-40 minutes covered or as I did, bung it in the oven.
Check my YouTube video for some tips on how to smash this recipe.
I did. Although some Hungarian probably beat me to it
- 500g flour
- 4 eggs
- 2 tsp salt
- Combine the salt and flour and gently mix in the eggs.
- You're looking to get to a thick consistency where the dough will form bubbles.
- Then make the nokedli either by tearing bits off the dough and dropping them into the boiling water or by pushing the dough through a spätzle/nokedli press, or a cheese grater.
- Once cooked they will float on the boiling water, be careful to not overcrowd the pot. Remove with a slotted spoon and serve up.
Check the video description for my full notes as well as a vague display of how to do it.