Easiest and Tastiest Chicken Paprikash With Spaetzle

Submitted by Lorraine of AZ

"This recipe originally came on a box of spaetzle, I believe. I've been making it for a long time -- it's so easy."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 (10 1/2 ounce) package spaetzle dumplings
• 1 onion, chopped
• 1 1⁄2 tablespoons shortening
• 2 -3 lbs chicken, disjointed (or use favorite parts)
• 1⁄2 cup water
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon flour
• 1⁄2 pint sour cream (1 cup)

directions

1. Prepare spaetzle as directed on package. I cook mine a few minutes longer as I do not like al dente.
2. Drain and reserve.
3. Brown onion in shortening.
4. Add seasonings and chicken and brown ten minutes.
5. Add water.
6. Cover and simmer slowly until tender.
7. Remove chicken and keep warm.
8. Add sour cream to sauce and mix well. Add prepared dumplings.
9. Arrange chicken pieces on top. Heat for 5 minutes.
10. For more gravy: add 1/2 pint of sweet cream to the sour cream.
11. Note: For beef or veal paprikash, substitute 3 to 4 pounds boneless diced meat in place of chicken in recipe.

Reviews

[Tinkerbell]

This was a very easy recipe for a weeknight. I left the chicken in the pan & just stirred in the rest of the ingredients except the spaetzle, which I served on the side. I also added extra paprika & about 1/4 teaspoon white pepper. Thanks for posting Lorraine!

 

[cookiemaker]

Delicious! I used kluski instead of spaetzle, and they worked nicely. I didn't use a whole onion, I used maybe 1/2 of a Vidalia onion, but I think I'll use more next time. I browned the onion in some Smart Balance spread instead of the shortening. I used 3 boneless skinless chicken breasts, and next time, I might use 4. I assumed that the flour was included in the seasonings that you add after browning the onion. I used more paprika than called for. I cut the chicken into chunks, so the 10 minutes of browning was almost sufficient to completely cook the chicken. After I added the water, I only let it simmer for a little while before checking one of the thicker chunks to make sure it was cooked through. I didn't bother to remove the chicken, I just poured the sour cream in and mixed it all together. I also didn't add the noodles, I just served it with the noodles on the plate with the sauce & chicken over top. After the sauce was done, I added more paprika, as well as black pepper, white pepper, and some garlic. I haven't had my Grandma's chicken paprikash for a long time, but this definitely tasted similar, though you can't beat her homemade noodles!