Even as a child I loved to eat paprika chicken and of course I don't want to do without this delicacy, even today when I eat a purely plant-based diet and that's why I veganized it a long time ago and I think it turned out well.
At this paprika chicken, everyone will rave. A great and very spicy recipe not only for the Sunday table. The Hungarian touch should not be missing with a paprika chicken.
The absolute classic of Viennese cuisine - often a favorite meal for connoisseurs, provided it is done correctly, and like so many Austrian dishes, this one has its origins in Hungary.
Ingredients Chicken for 3-4 servings
250 g vegan chicken sticks (or other meat substitute)
2 large onions
4 tbsp oil
2 tbsp tomato paste
3 tbsp paprika powder
1 tbsp hot paprika paste
750 ml vegetable stock
2 tsp ground Caraway seed
2 tsp marjoram
salt
pepper
2 tbsp sour cream
1 tbsp flour
3 tbsp water
Ingredients spaetzle
- 350 g all-purpose flour
- approx. 400 ml oat milk
- salt for the cooking water
- Butter to warm up the spaetzle
Preparation of chicken
Remove the bamboo piece from the chicken sticks and tear the meat into rough pieces with two forks.
Peel the onion and cut into rough cubes.
Fry the onion in oil until translucent, do not let it brown. Add tomato paste and paprika paste and roast for about 1 minute (do not roast for too long, otherwise the paprika will become bitter)!
Pour in half the broth and simmer for a minute.
Add the chicken and stir well. Season with marjoram, Caraway seed, pepper and salt, add the remaining broth and simmer gently in the closed pot for 30 minutes. Stir occasionally to prevent burning.
Mix flour with water until smooth and stir into simmering chicken and pepper sauce until thickened slightly. Add the sour cream at the end and season with salt and pepper if necessary.
Preparation spaetzle
- Bring a large pot of water to a boil and add 3 tsp salt.
- Using a hand mixer, beat the flour and oat milk into a smooth, pliable batter. Cover the dough and let it rest for about 20 minutes.
- Fill the dough in portions into a spaetzle grater and bring them spaetzle to the boil until they float to the top.
- Take the spaetzle out of the boiling water with a sieve and immediately place them in ice-cold water (so they don't stick together later).
- After a few seconds, remove the spaetzle from the ice water, place in a bowl, cover and set aside until further processing.
- Warm the spaetzle in melted, hot butter before serving.
tip
Instead of spaetzle, you can also serve pasta, rice or potatoes as a side dish.
