CHICKEN PAPRIKAS WITH NYOKODLI (dumplings) - Ilona Borodics Medina

CHICKEN PAPRIKAS WITH NYOKODLI (dumplings)

For Paprikas……..

• 4 Boneless chicken breasts
• Corn oil
• 1 small green pepper (chopped)
• 1 small onion (chopped fine)
• 1 tomato (chopped)
• 1 small can tomato sauce
• ¼ tsp black pepper
• ½ tsp salt
• ½ tsp garlic powder (not garlic salt)
• 1 tbsp red paprika (not hot paprika)
• ½ cup water (approx.)
• ½ cup sour cream (optional)
• To cook use a non-stick stock pot with lid

For Nyokodli (Dumplings)

• 2 cups flour (not self rising)
• 1 egg
• ½ tsp salt
• ½ tsp garlic
• 1 cup water (approximate)
• Large bowl
• Large Colander
• Cutting board & small knife

To cook use a large pot of boiling water

To cook Parikas….Line pot with oil, heat on medium, and add pepper, onion, and tomato – sauté – stir several times. Add chicken in pot and brown on both sides. Lower heat and add only ½ a can of tomato sauce, stir, then add ½ cup of water or enough to cover chicken. Add salt, pepper, garlic and put paprika on top. Lower heat to a simmer and cook for 1-1/2 hrs., till chicken is fork tender. Stir occasionally to prevent sticking, sauce will thicken. You can add sour cream about 5 minutes before Paprikas is done. Just stir it in and heat a bit. Set aside and make the nyokodlis….

To cook Nyokodli(dumplings)…..Fill large pot with water ¾ full. While waiting for the water to boil…..put flour into bowl, then egg, salt and garlic. Pour some water in and start mixing the flour mixture. Keep adding water in until the mixture is a thin paste, not runny. When water boils in pot……spoon out a glob of the flour mixture on the cutting board (about the size of a fist). Keep the water heat on high – it will stop boiling as you start adding the nyokodlis. Slice off little pieces of the flour mixture with a knife and push into the boiling water (about ½” to 3/4” or in size). Repeat this again until all the flour mixture is in the pot. The nyokodlis rise to the top immediately, this means they are done, they cook instantly. Drain immediately. The starch will stick to them when you drain – stir them to get starch off – rinse off the starch with warm water.

To serve……….Spoon a portion of the Nyokodli onto a plate, then spoon the Paprikas sauce over it, then add a piece of chicken. I usually serve it with a Hungarian cucumber salad - just sliced cucumbers, with vinegar, sugar, garlic, paprika and water, served ice cold (tastes sweet & sour). Enjoy!!!!

Chicken Paprikas Hungarian Recipe ...by Noreen StephensonFamily

Noreen's Recipe would be more Red Sauce Color than Photo.

Chefette: Noreen Stephenson...

Noreen is originally from Perth Amboy and grew up on Front Street and graduated from PAHS. Noreen's Mother was 100 % Hungarian. The recipe is from her Hungarian Grandmother "Esther"...handed down to Noreen's Mother "Irene" and now handed down to Noreen. It is Bowl Licking good! A good "Hunky" dish for sure!

This Recipe is for a slow cooker which Noreen prefers to use. According to Noreen the chicken is so tender and so moist when it is done and the juices really stay in the Chicken. She cooks with a Waring 6.5 slow cooker and is delighted with the results. That she paid around $49.00 for.
 
Ingeredients:  

• A large pack of Bonelss Chicken Breasts nice and thick makes at least 5-6 big ones...no thin breasts...it is best to use boneless because this dish "stews" as it melts together and you can end up with a pile of little disgusting bones choking you or your family....UGH! 
• Your Choice of either regular, light or fat free sour cream. 5-6 Tablespoons any of these will do nicely. Noreen recently tried the Fat Free and was pleased with it and found it did not effect the flavor. 
• Two 28 oz cans of whole tomatoes...Hunts or your favorite brand (can have basile added to them) Please put them in a bowl first and cut through those Big whole tomatoes with a knife...break them down before they go into the slow cooker. 
• One 28 oz can of crushed tomatoes...
• Paprika...lots of it....it starts when browning the chicken breasts 
• 3 carrots cut up one inch or so in length (Carrots always add sweetness to a Recipe) 
• One Huge Spanish Onion...(Vidalia's Rock)....or a White Onion...NEVER use yellow onions...It has been proven that they have a negative ,horrible gastric effect for many people. 
• Pepper...HINT: Noreen prefers Pimenta Negra (sounds like a dance) ...the best large flake and milder pepper for cooking. Most Chefs or Chefettes use it..It can be found in Costco. Not to worry any pepper can be used. FYI: Those small pepper flakes can be deadly if you add too much...Pimenta Negra is forgiving... 
• Salt ...Noreen prefers Kosher course Salt for cooking. Any Salt can be used...season to taste at lease 3/4 tsp for the entire slow cooker dish...taste it... Shake and taste! 
• Parsley "Shake it up Baby"...and add to the slow cooker. Twist and Shout! Have on hand...corn starch or flour.....for the end result...Noreen prefers Corn Starch...

Ok we are moving along here...Now take the Chicken that is defrosted or fresh and DO NOT SLICE through those breasts...keep 'em large and rinse 'em off and get ready. Your Slow Cooker or Oven Pan is ready ...whatever...Ready....Set..Go! A Master piece in the making!!!! Calling all Hunkies!  
In a large Frying Pan with some oil added and heated and your chicken beasts all doused with Paprika...Nice and reddish and salt and pepper added add those breasts and brown 'em up ...turning over each side...

• then add that chopped garlic just for a minute or so...

after you see they are browning some.. ( I BRAKE FOR GARLIC...LOL) DO NOT BURN THAT GARLIC, Garlic is disgustingly bitter if you burn it. NOTICE: DO NOT COOK THROUGH!!!! Just Sear them ...let that garlic envelope them... add that chopped Onion for another couple of minutes, we are almost done......WHEWWWW!!!!!!! Moving right along.....  

OK it's time to have add it to that already heated pan or slow cooker.....dump it in there, let it rip.....all of it...dont forget those chopped carrots too...once situated...add the 2 cans of whole tomatoes (which you cut down smaller) and the whole can of crushed tomatoes (makes more juice we shall need)..Add at least a heaping tablespoon of the Hungarian nector of the Gods...'Paprika"...It calls for a lot of it...The juice you added should be covering that dish Now I set my slow cooker on 5 hrs and I leave for work..I work ...I shop ..I shop..and I am home....and it is just the way I like it...stewed down and so tender...the carrots, onions and the seasonings just melt into it. OK its 4.5 to 5 hrs later on the slow cooker...fork goes through it like butter...Take the sour cream and add a little of the dishes hot sauce in a cup and add at least 5-6 TBS of the sour cream and stir it like heck...Dump it into the cooked dish and stir and stir and stir and stir...Now I suggest you add a little corn starch or flour to thicken it...1 tsp ...maybe 2 or 3...keep stirring ...FYI...if adding flour do it with a cool 1/2 glass of water and mix till no lumps...you don't need to add lumps here...so be patient and smooth out this wonderful sauce.  
Noreen wishes you the best of luck here on making this wonderful Ethnic Dish and hopes you can understand it...She can always be reached by a mere post here on the "Food Group Site" for any questions...Mongia...well this is not Italian for sure! It's the sourcream that makes this dish!.

Hungarian Chicken Paprikás - Donna Pryga

Ingredients:

• chicken pieces
• flour
• salt & pepper to taste
• onion (chopped)
• paprika
• sour cream

Unfortunately, I don't use measurements and it depends on how much you make;

1. Saute onions with paprika and braise chicken in this,
2. Add water to cover and simmer approx 1.5 hrs. 
3. In a glass or measuring cup, take some juice from pot and add flour to a slightly thickened consistency.
4. Add this back to pot and stir. 
5. Then again, remove some juice and do the same with sour cream (I use small container),
6. Add this to pot and stir.

Serve over rice or dumplings

Hungarian Chicken Paprika with Nokedli (dropped Dumplings) lite version - Louise Johnson

Chicken Paprika

• 12 pieces of chicken parts with or without skin 
• Salt and pepper to taste
• Paprika to taste
• 2 T. of flour
• ¼ C. oil or half butter and oil mixture
• 4 C. chopped onions
• 2 cloves of garlic
• 2 T. of minced marjoram leaves (optional)
• 1 tsp. of cumin
• Thyme and bay leaf
• 1 14oz. can of tomato sauce
• 2 tsp. of tomato paste
• 1 C. white wine (optional or add another cup of chicken stock)
• 2 C. chicken broth

Clean and cut chicken parts into pieces. Place in separate pan place oil, dredged chicken with flour. Next went oil is hot-- brown off chicken while searing coat each side with salt, pepper and go heavy with paprika both side of the chicken. Then remove from pan and set aside.

Add onion to the pan and sauté for 5 minutes until golden brown, Add the garlic, and cumin cook for 1 minute. Add the tomato paste, tomato sauce, and 2 Tablespoons of paprika. Stir until well blended add the marjoram, thyme and bay leaf. Deglaze the wine add chicken stock. Bring to boil taste then season with salt and pepper if needed. Add chicken pieces and cover with a vented lid or parchment paper. Simmer for 30 minutes or until chicken is tender.

Nokedli –small dumplings

• 4 C. Flour
• 1 egg
• 1 C. Milk or add more as needed
• ½ tsp. of salt and pepper to taste.
• Pasta pot of boiling water

Start by boiling large pot of water typically one for pasta. 

In large bowl add all ingredients, mix together with a fork. Constant should be elasticity like pulling away from the dough let rest for a few minutes. Then with a tablespoon or large serving spoon –fill spoonful of dough then with table knife scrape off pieces about ¼ to 1/3 size pieces off into the boiling water. Continue to do so till bottom of pot is covered. Once dumpling rise to the top they are cooked and can be removed and place into bowl and set aside. Repeat this step until all dough batter is gone. 

Before serving taste chicken and adjust seasoning. In large bowl or platter with edges place dumpling down then add chicken and sauce. Can be made ahead of time then reheat in dish in oven at 250 degrees F. Garnish with Parsley and if you like with sour cream or crème fraiche