How to make Chicken paprikash

Ingredients

• 1 kg chicken thighs and drumsticks, skin removed if you like
• 2 onions, finely chopped
• 2 tablespoons sunflower oil or lard
• 2 tablespoons sweet Hungarian paprika
• 1 green pepper and 1 tomato, chopped
• 250 ml water or chicken stock
• 200 ml sour cream mixed with 1 tablespoon flour
• For the nokedli: 300 g plain flour, 2 eggs, about 150 ml water and a pinch of salt

Method

1. Cook the onions gently in the oil for 10 minutes until soft. Take the pan off the heat and stir in the paprika.
2. Add the chicken, pepper, tomato, salt and water. Cover and simmer for about 40 minutes, until the chicken is cooked through.
3. Meanwhile, mix the flour, eggs, water and salt into a soft, sticky dough. Press it in small pieces into a pan of boiling salted water, using a spätzle maker or a spoon. When the dumplings float, cook for 2 more minutes, then drain.
4. Stir a spoonful of the hot sauce into the sour cream mixture, then stir it all into the pan. Simmer gently for 5 minutes, without boiling hard, until the sauce thickens.
5. Serve the chicken and sauce with the nokedli and a cucumber salad.