DÖDÖLI WITH CHICKEN PAPRIKASH
This hearty and comforting dish is a typical specialty from Prekmurje, the northeastern region of Slovenia known for its rich culinary heritage and Hungarian influences. Dödöli, a simple yet satisfying potato-and-flour dish, is often served with a variety of toppings—from sour cream and fried onions to cracklings. It's most delicious when paired with a flavorful chicken paprikash, a stew infused with sweet paprika and slow-cooked to perfection. This classic combination showcases the warmth and simplicity of traditional Prekmurje cuisine.
For the Dödöli
Peel the potatoes, cut them into larger chunks, and cook them in a large pot of salted water—just enough to cover the potatoes.
When the potatoes are almost cooked, add the flour.
Use a wooden spoon to make a hole in the center of the mixture to help the steam cook the flour; do not stir.
Cover and cook for another 10 minutes, or until the flour is fully steamed.
Pour off most of the water, then mix thoroughly with a large spoon until the flour and potatoes form a sticky, cohesive mixture. For convenience, you can use an electric mixer with dough hooks.
The dödöli should be completely smooth, with no lumps of flour or potato.
Prepare the topping by frying sliced onion in fat until golden.
Add sour cream and bring to a boil.
Pour over the dödöli before serving.
Optionally, sprinkle with cracklings for extra flavor.
| 500 g. | Potatoes |
| 300–400 g. | Flour |
| As needed | Water |
| To taste | Salt |
| To taste | Sour cream |
| To taste | Cracklings |
| To taste | Fried onions |
For the Chicken Paprikash
Cut the chicken into bite-sized pieces.
Sauté the chopped onions in oil over medium heat until golden brown.
Add the sweet paprika, caraway seeds, and chicken, and stir well.
Add the chopped red pepper, bay leaves, and chicken stock.
Simmer for about 30 minutes.
Add the cooking cream and cook for another 5 minutes.
In a separate pan, make a roux by frying the flour in oil until golden.
Stir it into the paprikash to thicken the sauce.
| 500 g. | Boneless chicken (thighs and breast) |
| 4 | Onions |
| 2 tbsp | Sweet ground paprika |
| 1 | Red bell pepper |
| 0.5 dl. | Cooking cream |
| 2 | Bay leaves |
| To taste | Caraway seeds |
| 1.5 l. | Chicken stock |
| to taste | Salt |
| to taste | Pepper |
| 0.5 dl. | Oil |
| 60 g. | Flour |
Serving suggestion
Serve the chicken paprikash over dödöli and top with the sour cream and onion sauce. Enjoy this hearty, comforting dish that’s rich in tradition and flavor.