Steps
- Heat 2 tablespoons of lard in a Dutch oven. Cook 2 medium minced onions for 6-8 minutes, then add 800g of boneless skinless chicken thighs, cut into small pieces, and brown for 3-4 minutes.
- Lower the heat. Stir in 3 tablespoons of Hungarian sweet paprika, 3 minced garlic cloves, 2 peeled finely chopped tomatoes, and 1 seeded finely chopped sweet Hungarian wax pepper.
- Add 125ml of water to the chicken with 1 teaspoon of salt and 3 pinches of black pepper; cover and simmer for 25 minutes.
- Mix 3 eggs, 400g of all-purpose flour, 3 tablespoons of vegetable oil, and 3 pinches of salt with 150ml of water to make a wet dough.
- Press through a spaetzle maker into gently boiling salted water. Cook until the dumplings float and are cooked through, then drain and toss with a little oil.
- Check that the chicken is tender and reaches 165°F / 74°C. Adjust the sauce with water or reduce uncovered as needed, turn off the heat, and stir in 250g of sour cream; serve beside the dumplings.