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Chicken paprikash with spaetzle

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Ingredients/Components

eggs - 3 item
sour cream - 1/4 c
salt - 1 tsp
flour - 1 Tbsp
butter - 3 Tbsp
plus 1 Tbsp - 1 tsp
paprika - 1 Tbsp
green pepper, diced - 1 item
chicken, cut in pieces - 3 lb
water or milk - 1/3 c
tomato, peeled and diced - 1 item
clove garlic, minced optional - 1 item
medium onions, minced - 2 item
dash cayenne pepper - 1 item
parsley, chopped optional - 1 Tbsp
Add garlic and paprika

How to make chicken paprikash with spaetzle:

Saute onions in butter until golden brown. Add garlic and paprika. Mix well. Add cleaned and washed chicken, patted dry, cayenne pepper and salt. On medium heat saute 10 minutes, uncovered, stirring occasionally. Add a few tablespoons of water if chicken sticks to pan. Add tomato and green pepper. Cover and simmer slowly until chicken is tender, about 45 minutes. In small bowl, mix sour cream, flour and 3 tablespoons water with wire whisk until smooth. Slowly add to chicken while stirring. Heat through. Serve with Spaetzle.Spaetzle (Galuska):2 c. flour3 eggs1/3 c. water or milk3 Tbsp. butter1 tsp. plus 1 Tbsp. salt1 Tbsp. parsley, chopped (optional) Mix flour, eggs and 1 teaspoon salt with water. Do not work the mixture too much, just enough to give it an even texture, about 3 minutes. Let it rest for 10 minutes. Bring to a boil 3 quarts of water with a tablespoon of salt. Place dough on cutting board or flat surface. Dip a small spoon into boiling water (to prevent sticking) and tear small pieces out of dough and drop into boiling water. When they surface, strain and rinse with cold water. Heat butter in pan and lightly toss completely drained Spaetzles. Heat to desired temperature and season with salt. Sprinkle with parsley and serve.

Recipe categories: Main dish, One Dish meal, Stew.

Rating:

2.3

Average rating: 2.3, total votes: 3

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Related ingredients:

eggs, pkg, salt, butter, water, egg, pepper, medium tomatoes, olive oil