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Chicken Paprikash

Reviewed: Sep. 19, 2011
My paternal grandparents came over from Hungary and this was one of her signature dishes. I still make it today. My grandmother used a lot more paprika and onions and no black pepper. She used sweet paprika with a touch of hot version. She put the batter on a plate and cut off bite sized noodles with a knife, dipping it in water often to keep the batter from sticking. It's much faster than the spoon thing. For maximum flavor I use dark meat and add chicken stock to the water.
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