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.
This recipe is by Irina Janakievska and is kindly reproduced with her permission from The Balkan Kitchen.
Serves 4
Ingredients
Paprikaš
Noklice
To Serve
Method
- Preheat the oven to 180°C fan (400°F). Arrange the onion, pepper, 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 to 30 minutes, until the chicken skin has started to crisp and become golden and the vegetables have started to caramelise.
- Remove from the oven and transfer the chicken pieces to a plate. Add the garlic, paprika, Bukovo pepper, flour, vegetable bouillon powder, and the salt, 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 to 60 minutes.
- Meanwhile, prepare the noklice. Crack the eggs into a medium bowl and add the salt. Whisk with an electric whisk on high speed for 2 to 3 minutes, or until frothy. Add the oil and water and whisk for a further minute. Add the flour gradually, whisking to form a thick batter. 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 up the batter. Cook for 2 to 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 to 10 minutes.
- Serve with fresh parsley and a dollop of sour cream or crème fraîche.
