Here’s a traditional recipe for Hungarian Chicken Paprikash with Dumplings (Nokedli) — a classic comfort dish from Hungary featuring tender chicken in a rich paprika sauce served over soft, eggy dumplings.
Hungarian Chicken Paprikash with Dumplings
Ingredients
For the Chicken Paprikash
- 2–3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 2–3 tablespoons sweet Hungarian paprika
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 1 tablespoon flour (optional, for thickening)
For the Dumplings (Nokedli)
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 cup water (adjust as needed)
Instructions
Step 1: Prepare the Chicken
- Season chicken pieces with salt and pepper.
- In a large skillet or Dutch oven, heat oil over medium heat.
- Brown chicken on all sides, then remove and set aside.
Step 2: Cook the Aromatics
- In the same pan, add chopped onion and sauté until soft and golden.
- Stir in garlic and cook 1 minute.
- Remove pan from heat and stir in paprika (this prevents burning and bitterness).
Step 3: Simmer the Chicken
- Return chicken to the pan.
- Add chicken broth and bring to a simmer.
- Cover and cook 30–40 minutes, until chicken is cooked through and tender.
Step 4: Prepare the Dumplings (Nokedli)
- In a bowl, mix flour and salt.
- Beat in eggs and water to form a thick, sticky batter.
- Bring a large pot of salted water to a boil.
- Using a spaetzle maker or a large-holed colander, press batter into boiling water.
- Cook dumplings until they float to the surface, about 2–3 minutes.
- Remove with a slotted spoon and set aside.
Step 5: Finish the Paprikash
- Mix sour cream with flour (if using) in a small bowl.
- Temper by adding a few spoonfuls of hot chicken liquid to the sour cream mixture.
- Stir the mixture back into the pan.
- Heat gently, do not boil, until sauce thickens and is creamy.
Step 6: Serve
- Serve chicken pieces over the freshly cooked nokedli.
- Spoon extra sauce over the top.
- Optional garnish: chopped fresh parsley.
Tips
- Use sweet Hungarian paprika for authentic flavor; avoid smoked paprika for this dish.
- Nokedli can be made ahead and lightly tossed with butter to prevent sticking.
- Bone-in chicken adds more flavor to the sauce than boneless.
- For a lighter version, substitute half sour cream with plain Greek yogurt.
If you want, I can also provide a shortcut version using store-bought egg noodles instead of homemade dumplings for faster weeknight preparation.
