A Hungarian chicken stew flavored with paprika and fresh creaminess from sour cream. In Hungary, Tejföl is used - a creamier version of sour cream. In Sweden, you can achieve something similar by mixing equal parts sour cream and creme fraise.
The stew is topped with chopped parsley and served with Nokedli (a type of egg pasta). For those who like spicy food, a click hot paprika puree is added directly to the plate.
Ingredients:
- about 1.5 kg chicken meat, preferably with bones
- 2 yellow onions
- 3 garlic cloves
- 3-4 tbsp Paprika powder
- 5 dl chicken broth
- 2.5 dl sour cream
- 2.5 dl strawberry cream
- 1-2 tbsp wheat flour
Do this:
Finely chop the onion and fry over low heat for quite a while in a large pot, until the onion is translucent and really soft. The onion should not brown! Salt and pepper the chicken and brown the meat all over in a separate frying pan. Then add the chicken pieces to the pot together with the onion and add crushed garlic cloves. Sprinkle over paprika powder and add the broth. Simmer over low heat for about 35-45 minutes. Mix together the sour cream, creme fraise and wheat flour. Stir the mixture into the pot when the chicken is done and simmer for a few minutes before serving.
Top with a dollop of sour cream, chopped parsley and serve with Hungarian Nokedli .