Serves: 8

For the Paprikás
2 Whole Chickens, cut into quarters – Bell & Evans is recommended
1 ½ cups White Onion, small dice
½ cup Hungarian Paprika, ground or Piros Arany
8 oz. Water
As Needed Blended Oil
As Needed Kosher Salt
1 ½ cups Sour Cream
¼ cup A/P Flour

For the Nokedli
4 cups A/P Flour
3 ½ cups Water, maybe a little more
1 tsp. Kosher Salt

Method:
1. Preheat large sauce pan over medium heat. Add oil and sweat the onions until translucent.
2. Add paprika or paprika paste. Stir and add chicken quickly.
3. Add water. Cover with lid, reduce temperature to low and braised for 45 minutes.
4. While chicken is cooking, put flour into a large bowl.
5. Add half of the water. Mix well, then add a little water until desired consistency is reached. *** Should be thicker than pancake batter
6. Pour the batter into the spaetzle maker or other device and make push batter into salted boiling water. Dumplings are done when they float.
7. Once cooked, remove and splash the dumplings with some oil to prevent sticking. Reserve in a bowl or sheet pan until service.
8. When chicken is fully cooked and tender, remove from braising liquid. In a small bowl, whisk the flour & sour cream together until incorporated.
9. Whisk the mixture in the braising liquid until dissolved. Cook until sauce has reached desired consistency.
10. Serve with dumplings and cucumber salad on the side.

Notes:
• Paprika paste (Piros Arany) can be bought online.
• DO NOT lose the boil when making dumplings
• Depending on how soupy you want the paprikas, add as much water
• Goes great with rice, pasta or bread
• Uborka saláta (cucumber salad) is a great side dish
•Pörkölt and Paprikás are very similar. Essentially, they are the same dish but Paprikás has sour cream mixed into the sauce

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