Hungarian Style Paprika Chicken with Egg Spätzle | Poultry | DW | 10.02.2005
  1. Inhalt
  2. Navigation
  3. Weitere Inhalte
  4. Metanavigation
  5. Suche
  6. Choose from 30 Languages


Hungarian Style Paprika Chicken with Egg Spätzle

Budapest's Gundel restaurant is a culinary experience and a celebration of Hungarian hospitality. Royals as well as the Pope have come to enjoy meals made by head chef Kálmán Kalla - such as Paprika Chicken with Spätzle.


Paprika Chicken:


4 breasts of chicken
1 tablespoon paprika cream
1 tablespoon goulash cream
2 tablespoons +1/4 cup vegetable oil
400 g. Chicken bones and neck
150 g. onions, finely chopped
1 teaspoon sweet Hungarian paprika
mild or hot Hungarian paprika according to taste
1 tomato peeled, seeded and cubed
1 fresh bell pepper, seeded and cubed
1 cup sour cream
1 cup cream
3 tablespoons flour

In a cup mix the paprika cream and goulash cream with 2 tablespons of vegetable oil. Baste the four breasts of chicken with the mixture and let them marinate in fridge for 2 hours.

In a pot, heat the oil over medium heat, add onions and sauté until golden brown. Remove from heat, add sweet paprika and stir well. Add 3 cups of water.

Place pot back to heat, add bones, salt and hot paprika to taste. Add tomato and bell pepper. Cover and cook over low heat for about 30 minutes.

Remove the bones. In a bowl, mix the cream, sour cream and flour and pour into the paprika sauce. Bring the sauce to boil and cook for 2-3 minutes. Pour off the sauce to a smaller pot.

Place the breasts of chicken into an oven pan and put into oven. Bake the breasts ready at 160 degrees Celsius for about 15 minutes.

Add sauce to serving plate. Remove the breasts from oven, season with paprika, chop into slices, and add to plate. Add spätzle.

Egg Spätzle:


300 g. all-purpose flour
4 eggs
2/3 cup water
2 1/2 litre boiling water
4 teaspoon salt, and 1/2 teaspoon salt
2 tablespoons sunflower oil
1/2 cup peppers, diced (green, red or yellow)
1 teaspoon parsley, minced

In a mixing bowl combine the flour, 2 eggs and 1/2 teaspoon of salt with 2/3 cup of water and stir until dough forms.
In a large pot bring 2 1/2 llitres of water and 4 teaspoons of salt to a boil over high heat.
Divide the dough into quarters and put one quarter on a dampened cutting board, flattening it slightly. With a knife dipped in the boiling salted water, cut a strip from the dough, dip the knife in the water again and then cut the strip into 1/2-inch-long strips. Push the strips off the knife blade into the boiling water. Repeat until all the dough is used. Stir the water while spätzle are cooking. When they rise to the surface, drain and rinse with warm water.

In a frying pan, heat the 2 tablespoons of oil and fry the diced pepper.
Stir the spätzle and the peppers together.
Take 2 eggs and stir with 1/2 tablespoon salt until smooth. Pour the eggs onto the spätzle and fry while stirring.