Chicken Paprikaš with Noklice

by Irina Janakievska
Star 4.5
    20m prep time
    90m total time
    Medium level
    15 ingredients

When it comes to paprikaš, overzealousness with sweet paprika is encouraged. Famously associated with Hungary, paprikaš is incredibly popular across the Balkans, but especially Vojvodina, an autonomous province in northern Serbia (as it was in Yugoslavia also), which has a large ethnic Hungarian population. Famous for its excellent cuisine and cakes, Vojvodina lies on the south-eastern Pannonian Plain and is so incredibly fertile it was known as the breadbasket of Yugoslavia. The prevalent type of paprikaš there is fiš paprikaš, which is prepared with freshwater fish such as pike, catfish and carp, all cooked in a cauldron simmering over an open fire. A similar paprikaš is also made in Slavonia and Baranja in Croatia. In the rest of the region, paprikaš is an umbrella term for any meat (usually chicken or pork) or vegetable stew with a paprika broth. Other stews with a thicker paprika-based sauce that are heavier on meat (any of beef, veal, pork, lamb or game) and lighter on vegetables, fall under the umbrella of gulaš (particularly in Serbia). As the name suggests, they are similar to Hungarian goulash. Paprikaš is typically served with boiled potatoes or noklice which are little dumplings similar to Hungarian nokedli and German spätzle. Feel free to substitute them with ready-made gnocchi.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 180°C fan (400°F).

Step 2

Arrange the onion, peppers and chicken pieces (skin-side up) in a casserole dish (Dutch oven). Drizzle the oil over the chicken and vegetables and sprinkle everything with the salt and a grind of black pepper. Bake in the oven, uncovered, for 25–30 minutes until the chicken skin has started to crisp and become golden and the vegetables have started to caramelise.

Step 3

Remove from the oven and transfer the chicken pieces to a plate. Add the garlic, paprika, Bukovo pepper (chilli flakes), 1 tbsp flour, vegetable bouillon powder, grated tomatoes and tomato purée to the vegetables and stir well to combine. Gradually pour in the stock, stirring to loosen the vegetables. Return the chicken pieces to the dish nestling them in the liquid but ensuring the skin is not submerged. Cover, return to the oven and cook for 45–60 minutes or until the sauce has thickened to your liking.

Step 4

Meanwhile, prepare the noklice (dumplings). Crack the eggs into a medium bowl and add a little salt. Whisk with an electric whisk on high speed for 2–3 minutes, or until frothy. Add 2 tsp oil and 60 mls of water (if cooking for 4) and whisk for for a further minute. Add the flour gradually while whisking to make a thick batter.

Step 5

Bring a large saucepan of salted water to a simmer. Using two teaspoons, form quenelles of batter and drop into the pan. Repeat until you have used it up. Cook for 2–3 minutes, or until the noklice float to the top. Lift them out with a slotted spoon and place them around the chicken in the casserole. Adjust the seasoning, return the casserole to the oven, and cook uncovered, for 5-10 minutes.

Step 6

Serve with fresh parsley and a dollop of sour cream or crème fraîche.
  • Ingredients
  • Based on 4 servings
  • 2 Long Red Romano Peppers, deseeded and finely chopped 2 x Sainsbury's Red Sweet Pointed Pepper Each, Taste the Difference
  • 1 Onion, finely chopped 1 x Sainsbury's Onions Loose
  • 3 tbsp Sunflower OIl, Or mild olive oil 1 x Sainsbury’s Sunflower & Extra Virgin Olive Oil 500ml
  • 1tsp Crushed Chilli Flakes, Bukovo Pepper or Aleppo pepper 1 x Sainsbury's Crushed Chillies 32g
  • 4 Garlic Cloves, crushed 1 x Sainsbury's Garlic
  • 1tbsp Tomato Purée, paste 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1tbsp Vegetable Bouillon Powder 1 x Marigold Swiss Vegetable Bouillon 150g
  • 140g Plain Flour, all-purpose 1 x Sainsbury's Plain Flour 500g
  • 15g Fresh Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 500ml Chicken Stock 1 x Knorr Stock Pot Chicken 4x28g
  • 2 Medium Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
  • 1 kg Bone In, Skin On Chicken Thighs 1 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs
  • 3 tbsp Sweet Paprika 1 x Prymat Sweet Paprika 20g
  • 4 tbsp Sour Cream 1 x Sainsbury's Soured Cream 300ml
  • 2 Tomatoes, grated 2 x Sainsbury's Tomatoes Loose
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