What a fantastic recipe. I've made chicken paprikash before, with egg noodles, but this was my first time making spaetzle, and man, what a difference. The spaetzle were SO much better than egg noodles. I did make a few small changes to the recipe. I used boneless, skinless chicken breasts, which I cut up into pieces before cooking them. I used olive oil to brown the chicken. I used reduced sodium chicken broth inside of water. When it comes to paprika, I don't bother measuring it out; I just keep adding it till I feel like I've added enough, and then I add some more. It's impossible to add too much paprika, especially when you're using the authentic Hungarian stuff. I didn't remove the chicken from the skillet before adding the sour cream/flour mixture; I just added the mixture in with the chicken and onions and boiled the whole thing. For the spaetzle, smaller is definitely better. And lastly, once the spaetzle finished cooking, and the sour cream mixture had been added to the chicken and onions, I threw the spaetzle into the skillet so they could soak up some of the sauce. I doubled this recipe and it turned out just fine, but I wouldn't triple it. I'll be using this recipe again and again.
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What a fantastic recipe. I've made chicken paprikash before, with egg noodles, but this was my...