Hungarian Chicken Paprikash

Updated at: Sun, 17 Sep 2023 14:18:00 GMT

Step 1

In a blender, combine the roasted peppers, 1 tablespoon of the lemon juice, 1 teaspoon of the hot paprika, the sugar and ½ teaspoon salt. Puree, scraping the jar as needed, until smooth, about 30 seconds. Set aside.

Step 2

In a large Dutch oven over medium-high, heat the oil until barely smoking. Stir in the onion, tomato and finely chopped banana pepper. Cover, reduce to medium and cook, stirring often, until the tomato has broken down and the onion is softened and light golden brown, about 10 minutes.

Step 3

Stir in the sweet paprika, remaining 3 teaspoons hot paprika, broth and half of the pepper puree. Bring to a simmer, then cover, reduce to low and cook, stirring occasionally, for 30 minutes.

Step 4

Add the chicken and stir until well coated. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 40 minutes.

Step 5

Off heat, stir in the remaining 1 tablespoon lemon juice. Push the chicken to the side; add the remaining pepper puree and the sour cream to the liquid. Whisk to incorporate, then stir to combine the sauce and chicken. Taste and season with salt and black pepper. Serve garnished with the sliced banana pepper and with the dumplings and cucumber salad.

Step 6

Don’t stir the sour cream into the chicken mixture while still on the heat. Remove the pot from the burner, push the chicken to the sides and whisk the sour cream and the remaining pepper puree into the braising liquid in the center. This technique gently warms the sour cream so it won’t separate.

Step 7

In a medium bowl, toss the cucumber with 1 teaspoon salt. Cover and let stand at room temperature for about 1 hour to remove excess moisture. Drain in a colander, then pat dry with paper towels; wipe out the bowl.

Step 8

In the same bowl, combine the vinegar and sugar; whisk until the sugar dissolves, then whisk in the sour cream. Add the cucumber and toss. Taste and season with salt and pepper. Serve at room temperature.

Step 9

In a large bowl, whisk together the flour, nutmeg, 1 teaspoon salt and ½ teaspoon pepper. In a small bowl or liquid measuring cup, whisk the eggs and 1 cup water. Add the egg mixture to the flour mixture; whisk until the ingredients form a smooth batter. Cover and let stand at room temperature for 30 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment and mist with cooking spray.

Step 10

In a large pot, bring 4 quarts water to a boil. Stir in 1 tablespoon salt. Holding a small, smooth-surfaced wooden cutting board or cheese board above the water, ladle about 1 cup batter on the board (reduce the amount of batter if your board is very small). Using an offset spatula or butter knife, quickly scrape small bits of the batter, in narrow, ribbon-like sections, off the board into the boiling water. When all of the batter onto the board has been scraped into the water, set the board aside. Return the water to a boil and cook for 1 minute, stirring once or twice; the dumplings will float to the surface after about 30 seconds, before they are cooked through.

Step 11

Using a slotted spoon, scoop the dumplings out of the water, let excess water fall back into the pot, then distribute in an even layer on the prepared baking sheet. Cover with foil to keep warm, then cook the remaining batter in the same way.

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