Chicken Paprikash

Very simple, traditional Hungarian chicken dish. Chicken Paprikash with Nokedli/ Csirkeporkolt Nokedlivel

1. 1

   Remove the skin(optional) of the meat, cut the legs at the joint. Salt lightly and set aside. Clean the onions, remove the stem of the peppers, then chop both finely. Saute onion over hot oil a bit. Place in the meat pieces and fry them until all surfaces turn white, or even lightly golden. Sprinkle with paprika, add the finely chopped tomatos and green peppers and cover with 1 cup of water. Add a dash of salt and cook over low heat, covered, for about 50 minutes. Mix the flour with the sour cream into smooth paste, thicken the sauce with it. Add the cherry pepper to fire it up a bit.(optional)Served with the nokedli!
   --- Nokedli
   1. Place large pot filled with salted water and bring to boil.
   2. Combine eggs, salt and water, beating well with whisk.
   3. Add flour, a little at time.
   4. Add only enough flour to make a soft, sticky dough.
   5. Let mixture rest for 10 mins.
   6. Beat mixture again.
   7. Using the side of a teaspoon, spoon small amount of dough into boiling water.
   8. Dipping the spoon in the hot water, will remove the dough from the spoon.
   9. Nokedli are done ,when they float to the top.
   10. Remove from water with large sloted spoon, and place in colander.
   11. Rinse with cold water.