Instructions

1. Brown the Chicken

Pat the chicken pieces dry and season lightly with salt and pepper.

Heat the oil or lard in a large heavy-bottomed pot over medium-high heat.

Add the chicken in batches and brown lightly on both sides. The chicken does not need to be completely cooked at this stage.

Transfer it to a plate.

2. Cook the Onions

Reduce the heat to medium.

Add the chopped onions to the same pot and cook for about 7–10 minutes, stirring occasionally, until soft and lightly golden.

Add the garlic and cook for another minute.

3. Add the Paprika

Remove the pot from the heat for a moment.

Stir in the Hungarian paprika.

This step is important because paprika can become bitter if it is allowed to burn.

Add the diced tomato and green pepper, then return the pot to the stove.

4. Simmer the Chicken

Pour in the chicken broth and stir well.

Return the chicken pieces to the pot.

Add the remaining salt, black pepper, and caraway seeds if using.

Cover and simmer gently for approximately 35–45 minutes, or until the chicken is tender and cooked through.

The sauce should become rich and fragrant.

5. Make the Sour Cream Mixture

In a small bowl, whisk together the sour cream and flour until smooth.

Add several spoonfuls of the hot paprika sauce to the bowl while whisking.

This gradually warms the sour cream and helps prevent it from curdling.

Slowly stir the mixture into the pot.

Cook gently for another 3–5 minutes without allowing the sauce to boil vigorously.

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Making the Hungarian Dumplings

6. Prepare the Batter

In a bowl, whisk together the flour and salt.

Add the eggs and gradually mix in the water.

You want a thick, sticky batter that is softer than regular pasta dough.

Don’t worry if it looks a little rustic.

7. Cook the Nokedli

Bring a large pot of salted water to a boil.

Using a spaetzle maker, dumpling press, or the back of a spoon, drop small pieces of batter into the boiling water.

Cook for about 2–3 minutes, or until the dumplings float to the surface and are cooked through.

Remove them with a slotted spoon and drain.

Toss with a little butter if desired.

8. Serve

Pile warm nokedli onto each plate and spoon the chicken paprikash generously over the top.

Finish with a little fresh parsley.

The soft dumplings soak up the creamy paprika sauce beautifully.

🇭🇺 What Makes Chicken Paprikash Special?

The secret is simple: good paprika, plenty of onions, gentle cooking, and a creamy finish.

Sweet Hungarian paprika provides the characteristic color and flavor, while slowly cooked onions create a naturally rich base for the sauce.

The sour cream adds a smooth, tangy finish that makes the dish especially comforting.

Helpful Tips

• Use sweet Hungarian paprika for the classic flavor.
• Don’t fry the paprika over high heat; it can turn bitter.
• Bone-in chicken gives the sauce plenty of flavor.
• Keep the sauce at a gentle simmer rather than a hard boil.
• Add the sour cream gradually so the sauce stays smooth.
• Make the nokedli shortly before serving for the best texture.

What to Serve With It

Chicken paprikash is delicious with:

• Hungarian nokedli
• Buttered egg noodles
• Boiled potatoes
• Hungarian cucumber salad
• Pickled cucumbers
• Pickled peppers

Final Thoughts

Few Hungarian dishes are as comforting as a steaming plate of Chicken Paprikash with Nokedli. The tender chicken, fragrant paprika sauce, creamy sour cream, and soft homemade dumplings create the kind of traditional meal that feels perfect for gathering everyone around the table.

Rich, creamy, hearty, and unmistakably Hungarian. 🇭🇺🍗🥟❤️