Hungarian Paprikás Csirke – Chicken Paprikash with Dumplings

One of Hungary’s most iconic dishes, Paprikás Csirke features chicken simmered in a creamy paprika sauce, traditionally served with soft dumplings (nokedli).

Ingredients (Serves 4):

* 1kg chicken (legs or thighs preferred)
* 1 large onion, chopped
* 2 tbsp Hungarian sweet paprika
* 2 garlic cloves, minced
* 1 tbsp flour
* 200ml sour cream
* 300ml chicken stock
* Salt, pepper, oil

Instructions:

1. Sauté onion and garlic in oil until golden.
2. Add paprika and stir briefly, then add chicken and brown.
3. Pour in stock, cover and simmer for ~40 minutes.
4. Mix sour cream and flour, stir into sauce, and cook until thick.
5. Serve with *nokedli* or egg noodles.

Hungarian Tip:
Always add paprika off heat to prevent it from turning bitter.

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Portuguese Pastel de Nata – Custard Tartlets

Golden, flaky pastry shells filled with creamy egg custard, lightly caramelized on top – Pastel de Nata are Portugal’s famous sweet treat enjoyed with coffee or as a snack.

Ingredients (Makes 12):

For the pastry:
• 1 sheet puff pastry, thawed

For the custard:
• 300ml whole milk
• 1 cinnamon stick
• 1 lemon peel (no white pith)
• 100g sugar
• 30g cornstarch
• 4 egg yolks

Instructions:

1. Preheat oven to 250°C (480°F).
2. Roll puff pastry and cut into circles to line muffin tins.
3. Heat milk with cinnamon and lemon peel until just boiling; remove and discard solids.
4. Mix sugar and cornstarch in a bowl, gradually whisk in warm milk until smooth.
5. Cook mixture over medium heat until thick, then cool slightly.
6. Whisk egg yolks, slowly add to milk mixture.
7. Pour custard into pastry shells and bake for 15 mins until tops are browned and blistered. Cool before serving.

Portuguese Tip:
Serve warm with a sprinkle of cinnamon powder for extra aroma.

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