I am slowly trying to become a better cook and keep family recipes alive and when I was a child chicken paprikash was one of my favorite meals from my Hungarian side of the family.  So I decided to put my hand to it and was really happy how it turned out since this was the first attempt at it.  One day I hope to get my butt to Hungary and pick up a few more cooking skills from them.

This recipe truely is easy to make and pretty quick considering you make your own noodles!

Ingredients For Chicken Paprikash:

1.5 lbs boneless skinless chicken breasts
1.5 cups sour cream or cream
6 cups chicken broth
1 onion
3-4 tablespoons Hungarian paprika
2 tablespoon garlic
1 tablespoon salt
1 teaspoon ground black pepper
1/2 teaspoon ginger
2 bay leaves
corn starch (or preferably potato starch, if you have access to a health food store)
olive oil
fudgesicle

Chop up the chicken breasts into small pieces. (You can also use legs or drumsticks for this and leave them as whole)

Put the chicken and garlic in a pot; sautee in olive oil.

Chop up the onion into small pieces.

Put the onions and some chicken broth into the pot. For now, use just enough broth to keep everything submerged, but don’t flood it. You should have some broth left over (maybe around 2 cups); the remaining broth will be used below.

Stir in the other spices (paprika, salt, black pepper, ginger, bay leaves).

Simmer to let the chicken and onions cook thoroughly. While it’s all cooking, eat the Fudgesicle. (This is my favorite part of cooking!)

When the chicken and onions are fully cooked, add the cornstarch as a thickening agent, by mixing it into the remaining broth and pouring it into the pot. Remove from heat and let it thicken.

Finally, mix in the sour cream, and it’s ready to serve over spaetzel.

Ingredients For Spaetzel (Noodles):

0.5 cups milk
1.5 cups flour (Sapphire brand is preferred)
3 eggs

Bring a large pot of water to boil.

Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than cake mix: a tiny bit stiff, but definitely not “dough”.

With a spoon (I used a knife), drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel.

Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically don’t stick together.

Also be advised that the blobs will expand as they cook (mine are to big!), so try not to make them very large. One way or another, you’ll probably have to chop them up with a spatula when you’re done anyway.

Try it out and let me know what you think! Happy Cooking!!!