Chicken Paprikash is so comforting and cozy and proves that
paprika isn’t just for plate decoration! This spin on chili takes that classic
comfort dish to the next level. Treasure Cave Goat Cheese Crumbles bring tangy
richness to the party and it’s all nestled on a bed of highly addictive but shockingly
simple homemade Spaetzle!
Chicken Paprikash Chili with Goat Cheese & Chive Spaetzle
For the Chive Spaetzle
2 eggs
1/3 cup milk
¾ teaspoon salt
½ teaspoon white pepper
¼ teaspoon nutmeg
1 Tablespoon chives
1 cup flour
For the Chicken Paprikash Chili
4 tablespoons unsalted butter
1 large shallot, thinly sliced
8 ounces chopped mushrooms
1 ½ teaspoons Kosher salt
¾ teaspoon pepper
4 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
½ teaspoon Hungarian hot paprika
2 tablespoons all-purpose flour
Pinch of sugar
1 pound ground chicken
1 1/2 cups low-sodium chicken broth
1/4 cup sour cream
1 tablespoon white vinegar
1 (3.5 ounce) container Treasure Cave Crumbled Goat Cheese
To make the Spaetzle: Bring a large pot of salted water to a boil over high heat. In a medium bowl, whisk together the eggs, milk, salt, white pepper, nutmeg and chives. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk. You are wanting the consistency of a thick pancake batter.
Pour the batter into the bottom of a spaetzle maker (I made one by poking holes into the bottom of an aluminum pie pan with a chopstick). Using a spatula, press the batter through the holes of the pan.
Stir the pot and allow the dumplings to cook for about 2 minutes, or until they float. Remove with a slotted spoon and place on a greased small cookie sheet. Set aside to use later.
To make the Chili: Melt 3 tablespoons of the butter, over medium heat, in a small dutch oven. Add the shallot and mushrooms and cook until softened, about 10 minutes. Add the salt, pepper, garlic and both paprikas and cook, stirring, until the paprikas smell toasted, about 2 minutes. Add the flour, sugar and the remaining 1 tablespoon butter and continue to cook for 2 minutes longer. Add the ground chicken and allow it to brown, stirring frequently and scraping the bottom of the pot, for 8 minutes. Stir in the broth and allow the mixture to simmer for 10 minutes. Once the mixture has simmered and thickened, turn the heat off and stir in the sour cream and vinegar.
To serve, ladle the chili into bowls. Top with a scoop of spaetzle and sprinkle with goat cheese. Serve immediately.