Way back in the day, I worked for a foster care agency. At the inexperienced and cocky age of 26, I had the dually awesome and terrifying responsibility of supervising kids placed in temporary foster homes. One of my favorite foster mothers was a Hungarian woman named Ava who welcomed me into her warm kitchen and showed me how to make Hungarian Chicken Paprikash and Spaetzle on one of my many visits. It's been a long time since I've seen Ava, but I have still have her recipe and I hope this does it justice!
Hungary is a landlocked country in Central Europe, bordered by Austria, Slovakia, Ukraine, Romania, Serbia, Croatia and Slovenia. Hungary's capital is Budapest.
Cuisine in this beautiful, ancient country is characterized by the traditions and customs of the Magyar, the primary ethnic group. Hungarians enjoy meats, seasonal fruits and vegetables, fresh bread, cheese and honey.
Ingredients for the spaetzle - flour, eggs, water, salt, melted butter
The spaetzle are done when they rise to the surface of the boiling water, which they do very quickly and only the require a minute or two to cook through.
Hungarian Chicken Paprikash (Adapted from Ava's original recipe)
- 1 onion, chopped
- 1 green pepper, chopped
- 2 small peeled or canned tomatoes
- 1 tsp. pepper
- 2 Tbsp. Hungarian paprika
- 1 3 pound chicken, or about 2 lbs. boneless breasts or thighs
- 1/3 cup sour cream
- flour for dusting chicken
- salt and pepper to taste
- Brown onions and add green peppers, pepper, paprika, salt and pepper.
- Lightly dust chicken with flour.
- Add to onions and brown
- Add tomatoes and simmer till cooked.
- Add sour cream, do not allow to boil as sour cream will curdle.
- Serve atop spaetzle and be sure to ladle plenty of sauce ontop!
- 2-1/2 cups flour
- 2 eggs
- 2 Tbsp. butter
- 3/4 cup water
- 1 tsp. salt
- Dash of pepper
- Add flour, salt and pepper to a large mixing bowl.
- Add water, eggs and melted butter.
- Mix ingredients together until lumps are gone and dough is elastic, but not stiff.
- Bring a large pot of salted water to a boil.
- Spoon batter onto a flat plate.
- Using a knife or spoon, cut about a spoonful of batter at a time from the edge of the plate into the boiling water. The spaetzle will rise quickly to the surface, and only need a few minutes to cook once they've popped to the surface.
- Remove spaetzle to a colander, giving them a quick rinse and drain.
Final Assessments: If my boys could eat this once a week, they would. I, on the other hand, would have an ass the size of Hungary, so this dish shall forever remain a delicious, special treat. A+