Instructions

• Sprinkle the chicken evenly with 1 teaspoon salt and pepper each.
• Heat a large heavy bottomed pot over medium-high heat and add the butter and olive oil.
• When its melted lay down all the pieces of chicken and deeply brown the skin evenly on all sides. This should take 7-8 minutes.
• Lift the chicken out of the pan onto a plate using tongs.
• Add the onions to the fat remaining in the cooking pan and cook until soft but not brown.
• Add bell peppers. Saute until tender and falling apart.
• Add garlic and saute 2 minutes. Add tomatoes and tomato paste and cook another 3-4 minutes.
• Add the paprika and continue to cook until tomatoes are pulpy. Stir from time to time to prevent burning.
• Return the chicken to the pan and toss to coat all the pieces.
• Lower flame and stir in the chicken stock.
• Cook on a slow flame until chicken is done.
• Taste for salt.
• FOR THE SPAETZLE
• Set a large pot of water with 1/2 teaspoon salt to boil on a high flame.
• Combine all the ingredients for the spaetzle in a mixing bowl and stir well. The batter should be thicker than a pancake batter.
• Set sev or chakli maker with the largest perforated disc.
• Pour batter into the chakli maker.
• When the water is boiling hold the sev maker or sieve over the pot and turn the handle in circular motions to pass the dough through the perforations into the boiling water. Work fast and get all the batter in the sev maker out in one go.
• This cooks for less than 30 seconds so using a perforated ladle quickly spoon out the cooked noodles (they will resemble little nuggets) into a bowl. If you plan on using them later dunk them in cold water.
• Repeat with remaining batter.
• If you are using a sieve press the batter through it using a large round spoon.
• To serve ladle a portion of the hot Chicken Paprikash over the dumplings, noodles or potatoes. top with a generous dollop of sour cream or unsweetened, fresh strained yogurt.