Chicken Paprikash and spaetzle.

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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!

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Start off sauteeing an onion in a tablespoon of oil.

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

Ingredients:

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.

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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.

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

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

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Add carrots, celery and chicken broth.

009Cover and cook about 45 minutes.

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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

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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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