Chicken Paprikash with Spaetzle
One of the most beloved Hungarian dishes, chicken paprikash is its national dish for a reason! Slowly stewed chicken is spiced with both sweet and smoked paprika to give this dish its signature red-orange hue. Served over homemade spaetzle, a Central European egg dumpling, this dish couldn’t be any more satisfying.
Our friends at Taste Toronto turned to Sunspun paprika and chicken legs to whip up this traditional dinner. Try giving this comforting dish a try yourself!
Find all the ingredients you need for this recipe at your local Wholesale Club. Shop in-store or online!
Yield: Serves 3
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
Chicken Paprikash
- 2 full chicken legs, with bone and skin
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 1/2 tablespoons Sunspun sweet paprika
- 1/2 tablespoon Sunspun smoked paprika
- 2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Spaetzle
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
Directions
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook for about 10 minutes or until browned, flipping halfway. Remove the chicken from the skillet.
- Add the chopped onion and sauté until it becomes translucent and starts to soften; about 5 minutes. Add the bell pepper and cook for another 3-4 minutes. Add minced garlic to the skillet and cook for an additional minute, stirring constantly to keep it from burning.
- Add the sweet paprika and the smoked paprika to the skillet. Stir thoroughly and return the chicken back to the skillet.
- Pour chicken broth into the skillet, making sure to scrape up any browned bits from the bottom of the pan. This will add flavour to the sauce.
- Reduce the heat to low and cover the skillet with a lid. Simmer for around 30 minutes, or until the chicken is cooked through and tender.
- In a separate bowl, whisk together the sour cream, heavy cream, and flour until smooth. Pour the mixture into the skillet, stirring gently to combine with the cooking liquid.
- Continue cooking the mixture on low heat for an additional 10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
- While the chicken is cooking, prepare the spaetzle. In a large bowl, beat the eggs with water. Add in the flour and salt and whisk until a thick, sticky batter forms.
- Bring a large pot of salted water to a boil. Using a spoon, spoon the batter into the boiling water to form small dumplings. Cook the spaetzle for 2-3 minutes or until they rise to the surface.
- Remove the skillet from the heat. Serve the chicken paprikash over the spaetzle. Garnish with freshly chopped parsley and enjoy
