Chicken Paprikas and Nokerli
This is major comfort food and my husband’s favorite. I worked on this recipe until my Hungarian born father-in-law declared I was ‘Daughter Paprikas’, because I could cook this as well as his mother. This is the Jewish variant with no sour cream. (The milk in the nokerli can be replaced with water if it needs to be.)
1 Lemon’s worth of juice
3 TBS salt
1 medium onion, chopped
2 green peppers, minced
1 tomato, seeded & chopped
5 TBS real Hungarian paprika
3 TBS butter
2 cup flour
1 cup milk
1/2 tsp baking powder
1/2 tsp salt
1. Soak the divided chicken in water, lemon juice (reserve 1 TBS) and salt for at least one hour.
2. Add the butter in a large skillet and melt, sauté the vegetables until golden.
3. Rinse the chicken; add to vegetables, cover and sauté for 30 minutes.
4. Put a huge pot of water to boil with a little salt like you would for noodles
5. In a bowl, mix the flour, eggs, milk, baking powder and salt until all the lumps are gone.
6. Remove chicken from pan, mix in the tomato, paprika and lemon juice, and then put the chicken back and stir to coat. (Add water if it is too dry.)
7. Cover chicken and continue to cook until it’s done (~15 minutes)
8. When the water is really boiling, use a fork to drip random sized gobs of the nokerli batter in to the water. (Advil to heavy rain drop sized)
9. The Globs float when they are done. You may need to do this in a few batches to keep your water at a brisk boil.
10. Mix the Nokerli with the chicken and serve.
[The reason I’m posting so many recipes lately is that I want to join a food blogger’s monthly cooking challenge and so I figure I should have posted at least 10 recipes!]
“The three hardest tasks in the world are neither physical feats nor intellectual achievements, but moral acts: to return love for hate, to include the excluded, and to say, “I was wrong.”
– Sydney Harris