Chicken Paprikash with Nukeli

Source: Margaret Messinger and Florence Levine and Barbara Pistrang

Preparation of Chicken

1 chicken, cut up 'cacciatore style' (breasts cut into fourths, legs removed from thighs)

1 large onion diced

2 eight-ounce cans Hunt's tomato sauce

4 cans water (use tomato sauce cans)

salt, pepper, paprika

(Recommended: for extra sauce, increase to 3 cans of tomato sauce and 6 cans of water)

Season the chicken with salt, pepper and paprika. Saute in oil in small batches (don't crowd pan) until nicely browned. Remove chicken. In same pan, saute onions until light brown. Cover pan and steam onions about 20 minutes over very low heat. Put chicken back in with onions. Steam 10 minutes. Add sauce and water. Cover and cook about 45 minutes until chicken is tender. Serve with nukeli.


Instead of 1 whole chicken you can choose about 3# of chicken on the bone, any parts you prefer.

This recipe can also be made with boneless chicken breast pieces or boneless chicken thighs, which is especially nice for pot-luck suppers. For each pound of boneless chicken, use 1 can of tomato sauce and 2 cans water.

Preparation of Nukeli (dumplings)

3 eggs

1 and 1/2 cups flour


squirt of seltzer (optional)

Beat eggs, add flour 1/4 cup at a time (may not need it all). Beat with spoon until mixture leaves sides of bowl. Add a little salt. Bring water to boil in large pot. Spoon batter into boiling water about a generous teaspoon at a time - dip spoon into the hot water in between spoonfuls to help loosen the batter from the spoon (batter is quite sticky!). Cover pot and simmer 25-30 minutes. Add to the paprikash - eat and enjoy.

Another note:

If you want lots of Nukeli, double the above Nukeli recipe and adjust the chicken recipe by using 3 cans of tomato sauce and 6 cans of water. This makes for lots of Nukeli and gravy!