11.02.2011
Hungarian Chicken Paprikas with Spaetzle
Low-fat Hungarian chicken paprikas with homemade spaetzle. Quick heart-friendly steps, spaetzle tips, and how to keep the sauce silky.
- This is a faster, low-fat take on Hungarian chicken paprikas using cornstarch and low-fat sour cream to keep the sauce creamy without a roux.
- Make spaetzle by pressing batter through a spaetzle plate or a colander; cook in boiling water or stock and brown in a skillet for extra flavor.
- Temper the sour cream with hot sauce before adding it to the pot and simmer gently on low so the sauce stays smooth.
My Mother is Hungarian and I always loved it when she made this dish. It is tradionally served with Farfel. This is a lowfat heart healthy saute version of the original that when Mom made, Dad called it "Boiled Chicken with Sour Cream", but he still loved it so.
I created this version for heart healthy eats and it cooks much faster than the original version.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless thighs work great and stay juicier. Brown them the same way but simmer a few minutes longer until the internal temperature reaches 165 F. Bone-in pieces need more simmer time.
How do I keep the sour cream from curdling?
Whisk a spoonful of hot sauce into the cornstarch-sour cream mix first to temper it. Stir a little hot sauce from the pan into the mix, then return it to the pot. Keep the sauce on low and do not boil after adding the sour cream.
What if I do not have a spaetzle maker?
Use a large-holed colander or a slotted spoon. Press or scrape batter through the holes into boiling water with a rubber spatula. You can also drop batter from a spatula or slice batter from a cutting board into the water.
Can I prepare this ahead and reheat it?
Yes. Store chicken and sauce together in the fridge for 3 to 4 days. Reheat gently over low heat, adding a splash of stock if it looks thick. Store cooked spaetzle separately and reheat in a skillet with a little oil to refresh the texture.
How do I thicken or thin the sauce?
For thicker sauce, simmer uncovered to reduce it or whisk in a little more cornstarch slurry. For a thinner sauce, add warm chicken stock a few tablespoons at a time until you reach the desired consistency.
Can I make gluten-free spaetzle?
Yes. Use a high-quality gluten-free flour blend and add a small amount of xanthan gum if the blend lacks binders. The batter should be sticky but not runny. Texture will be slightly different but still tasty.
Which paprikas should I use and how much?
Use sweet Hungarian paprika for the main flavor and a small pinch of smoked Spanish paprika for depth. The recipe uses about 2 tablespoons sweet paprika and 1/4 teaspoon smoked paprika. Taste and adjust to your preference.
Can I use chicken thighs instead of breasts?
Yes. Boneless thighs work great and stay juicier. Brown them the same way but simmer a few minutes longer until the internal temperature reaches 165 F. Bone-in pieces need more simmer time.
How do I keep the sour cream from curdling?
Whisk a spoonful of hot sauce into the cornstarch-sour cream mix first to temper it. Stir a little hot sauce from the pan into the mix, then return it to the pot. Keep the sauce on low and do not boil after adding the sour cream.
What if I do not have a spaetzle maker?
Use a large-holed colander or a slotted spoon. Press or scrape batter through the holes into boiling water with a rubber spatula. You can also drop batter from a spatula or slice batter from a cutting board into the water.
Can I prepare this ahead and reheat it?
Yes. Store chicken and sauce together in the fridge for 3 to 4 days. Reheat gently over low heat, adding a splash of stock if it looks thick. Store cooked spaetzle separately and reheat in a skillet with a little oil to refresh the texture.
How do I thicken or thin the sauce?
For thicker sauce, simmer uncovered to reduce it or whisk in a little more cornstarch slurry. For a thinner sauce, add warm chicken stock a few tablespoons at a time until you reach the desired consistency.
Can I make gluten-free spaetzle?
Yes. Use a high-quality gluten-free flour blend and add a small amount of xanthan gum if the blend lacks binders. The batter should be sticky but not runny. Texture will be slightly different but still tasty.
Which paprikas should I use and how much?
Use sweet Hungarian paprika for the main flavor and a small pinch of smoked Spanish paprika for depth. The recipe uses about 2 tablespoons sweet paprika and 1/4 teaspoon smoked paprika. Taste and adjust to your preference.
How much chicken stock?