Chicken Paprikash and spaetzle.


This is always a favorite at my house.  But especially when it is cold.

AND it is cold.  10 degrees F this morning- with expected snow showers

-later turning into an icy coating.  Brr!  We need some comfort food-badly!


Start off sauteeing an onion in a tablespoon of oil.

Most of my recipes for soups and main dishes start out that way.


1 onion, diced

6 to 8 chicken pieces- small breasts,thighs and drumsticks

1 to 2 TBS. olive oil

3 TBS Hungarian paprika- I like the smoked rather than the sweet

1 1/2 cups chicken broth

sliced carrots- about 3 large

2 ribs of celery, sliced small

1 package frozen peas

Spaetzle , recipe here.


Place chicken in pan, and sprinkle with s+p to taste,

then sprinkle paprika over the pieces.

Brown one side and then turn over and gently sprinkle

some more paprika on top.


The name is Paprikash- so you basically are coating each piece.

Simmer for about 20 minutes, until the chicken loses the pink raw look.


Add carrots, celery and chicken broth.

009Cover and cook about 45 minutes.


Turn over pieces once more, add peas and let simmer another

10 minutes or so- don’t overcook- you want the peas a bright green.

012Make spaetzle


And enjoy!

10 thoughts on “Chicken Paprikash and spaetzle.

  1. Very interesting…..totally different from the recipe I have! I had never had Paprikash before I got the recipe from my SIL, so I don’t know…maybe I have the Slovak/Slovenian version? Or maybe just a family twist? Anyway, the only veg in mine in onion, but then there’s corn starch and sour cream. Then the chicken is shredded and it all gets mixed with flour/water dumplings. Either way you’re right…sounds awful good in this weather!

  2. Thanks for all the good foodie thoughts.
    Allison- I’ve had that version, as well, and it is really good! This is the way my husband likes it- and I prefer more veggies- it is more like a European style stew.
    Cynthia- πŸ™‚
    Kim- Cacciatore also sounds very good.
    Brydie- if only I could. We haven’t seen the bare ground since mid-December. I’ll post some pictures for you- that might help with the swelter!

  3. Mmmm that looks absolutely delish!

    I love paprika and lately we have been getting more varieties here – I’ve never made spetzle though – it had better go on the list for a cold day. We have suddenly got a bit warmer about 9 C today – I will blow the warmer winds your way if I can πŸ™‚

  4. Thanks for the warm thoughts if not winds, Joanna!
    Try the spaetzle- it is wonderful with sauteed onions and melted cheese, too!
    Celia- This is the one Hungarian dish my husband insisted I learn. I like it- but I tend to eat it more like a highly seasoned chicken stew!

  5. My friend and I were just joking together that you know you’ve got Yugoslavian blood in you when you fry up a load of onions and garlic and then ask “What should I make for supper?”

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