Rich and creamy and surprisingly easy to prepare –this is chicken at its best.
This is the quintessential Hungarian dish. When I think of using sour cream to finish a dish, I think of Hungarian Chicken Paprikas (Csirkepaprikas) and Russian Beef Stroganoff.
Two of my favorite foods of all time!
I LOVE Hungarian food. And it doesn’t hurt that my Husband is half Hungarian and he loves it. When we were working in Cleveland, Ohio we would go out to truly authentic Hungarian restaurants as a treat. He would share his favorite culinary memories from childhood and I would relish his ethnic past and wish that I could taste just one bite of his Grandmother’s cooking.
But down here in Atlanta, if you want Chicken Paprikas with Hungarian dumplings, you are just going to have to make it yourself.
I was nervous about making Spaetzle from scratch. In Cleveland there is a strong Hungarian influence, and you can buy homemade, fresh spaetzle at the regular grocery store, but not down here in the South. No, no. You have to brave them yourself.
But, truthfully, it wasn’t that hard!!! You stir them up in one bowl and drop the dough into boiling water with a spoon. How hard is that? It’s not. It’s completely manageable. But, if you don’t want to fuss with the spaetzle, and your grocer doesn’t carry it, you can’t go wrong with egg noodles, because, let’s be honest, it’s all about the sauce!
With a dish that has so few ingredients, one must use THE BEST of each. That means a rich chicken broth (preferably homemade), authentic, imported Hungarian paprika, and a good quality sour cream. They will make all the difference.
So go pick up some Hungarian sweet paprika and make this tomorrow! You’ll forget all about that snow outside. Well, at least for a while.
Side Note: Lots of people (including some very famous people and magazines) incorrectly call this dish Chicken Paprikash, which is how it is pronounced. I am not known for my spelling, so I just wanted to throw that out there.