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Chicken Paprikash With Spaetzle

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5503
Energy (kCal)346.304
Carbohydrates (g)21.8023
Total fats (g)28.1199
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. OK let's be Hungarian. | 2. Firstly we don't call the dumplings "spaetzle" but I can't spell the word that Grandma always used so I've borrowed the German term. | 3. Start by heating the oil in a large pot and browning your chicken parts. | 4. Remove the chicken and add the butter or margarine to the pot. | 5. Sauté the onion in the melted butter until transparent. | 6. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. | 7. Chicken should be very tender and about to fall off bones. | 8. Remove chicken to bowl. | 9. Add enough fresh water to pot to bring back to original level. | 10. Check flavor of broth. | 11. If flavor is weak add enough bullion to produce a well flavored broth. | 12. Bring broth to boil. | 13. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. | 14. Now comes the tricky (and boring) part. | 15. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. | 16. Spaetzle is cooked when it floats on surface. | 17. You may need to remove some to get it all in the pot. | 18. With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with). | 19. At this point I usually add about three tablespoons of flour mixed with one cup of water to thicken the broth. Sorry I omitted this step in the original submission. | 20. The sauce and spaetzle is the best part of this dish so be sure to make enough! They will be coming back for seconds on that part of the dish. | 21. One of the most surprising things about this dish is it actually tastes better the second day. Sooo if you are making it for a special dinner prepare it the day before and simply reheat it one half hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken part 1 -3 lb 0.0 0.0 0.0 0.0
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    paprika 1 tablespoon smoked 19.176 3.6713 0.9615 0.8765
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    water 4 -6 cups 0.0 0.0 0.0 0.0
    chicken bouillon cube 0.0 0.0 0.0 0.0
    cream 1 container sour - - - -
    purpose flour 2 cups 0.0 0.0 0.0 0.0
    egg 2 -6 0.0 0.0 0.0 0.0
    salt pepper 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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