26.2 g Hungarian sweet paprika, plus more for garnish
840 ml chicken stock (add more for a more runny sauce)
30.0 ml sour cream to serve with each individual plate
Salt and pepper to taste
Hungarian Nokedli Noodles
4 whole eggs
45.0 ml sour cream
135 g all-purpose flour
6.0 g salt
Instructions
Heat 60 ml clarified butter or oil in a large pan over medium-high heat.
Season the chicken pieces with salt and pepper, then brown them in the pan, skin side down first. Once browned, remove the chicken and set aside.
In the same pan, add the minced onion and diced red bell pepper. Sauté until the onions are translucent.
Add 60.0 g tomato paste and cook for a few minutes to deepen its flavor.
Sprinkle 8.0 g flour over the vegetables and stir to combine.
Add 26.2 g Hungarian sweet paprika and cook for another minute, being careful not to burn it.
Gradually stir in 840 ml chicken stock, ensuring the mixture is smooth.
Return the browned chicken to the pan, skin side up. Simmer on low heat for about 45 minutes to an hour, or until the chicken is cooked through and tender.
Adjust the seasoning with salt and pepper to taste.
Serve the chicken paprikash with a dollop of sour cream and Hungarian Nokedli Noodles.
Hungarian Nokedli Noodles
In a bowl, whisk together 4 eggs, 45.0 ml sour cream, and 6.0 g salt until smooth.
Gradually add 135 g all-purpose flour, whisking constantly to avoid lumps. The batter should be thick but pourable, similar to pancake batter.
Bring a large pot of salted water to a rolling boil.
Using a piping bag or two spoons, drop small amounts of the batter into the boiling water to form noodles.
Cook the noodles for 7-8 minutes, or until they float to the surface and are tender.
Drain the noodles and toss them with a little unsalted butter and a pinch of salt.
Serve with chicken paprikash.
Notes
Be careful not to burn the paprika when adding it to the pan.
For a more authentic flavor, use Hungarian sweet paprika.