Hungarian Chicken Paprikash (Chicken and Dumplings)

Instructions

Step 1: Prepare the Chicken

Pat the chicken pieces dry with paper towels and season them with salt and black pepper.

Step 2: Cook the Onions

Heat the oil or lard in a large heavy pot over medium heat. Add the chopped onion and cook for about 6–8 minutes, until softened and lightly golden.

Step 3: Add the Paprika

Remove the pot from the heat and stir in the Hungarian paprika. This is an important step because paprika can become bitter if it is allowed to burn.

Add the garlic, chopped tomato, and green pepper, then return the pot to the heat.

Step 4: Simmer the Chicken

Add the chicken pieces and pour in the chicken broth. Cover the pot and simmer gently for approximately 35–45 minutes, or until the chicken is tender and cooked through.

Step 5: Make the Creamy Sauce

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

Add a few spoonfuls of the hot paprika sauce to the sour cream mixture while whisking. Slowly stir this mixture back into the pot.

Cook gently for another 5 minutes, allowing the sauce to thicken. Do not let it boil vigorously.

How to Make Nokedli

Combine the flour and salt in a large bowl.
Add the eggs and gradually mix in the water.
Stir until you have a thick, sticky dough.
Bring a large pot of salted water to a boil.
Drop small pieces of dough into the boiling water using a spaetzle maker, large-holed colander, or spoon.
Cook for approximately 2–3 minutes, until the dumplings rise to the surface.
Remove them with a slotted spoon and drain well.

How to Serve Hungarian Chicken Paprikash

Spoon the hot chicken and creamy paprika sauce over a generous portion of homemade nokedli. For an authentic Hungarian-style meal, serve it with a simple cucumber salad, pickles, or crusty bread on the side.

Tips for the Best Chicken Paprikash

Use high-quality sweet Hungarian paprika for the best flavor.
Never allow the paprika to burn.
Chicken thighs are especially good because they stay tender during slow cooking.
Use full-fat sour cream for a rich and creamy sauce.
Temper the sour cream with hot sauce before adding it to the pot.
Traditional recipes often use lard, but vegetable oil works well too.
Make the nokedli just before serving for the best texture.

Frequently Asked Questions

Can I use chicken breast?

Yes. Chicken breast can be used, although chicken thighs tend to be more tender and flavorful.

What is nokedli?

Nokedli are small Hungarian egg dumplings similar to German spaetzle. They are one of the traditional accompaniments to Chicken Paprikash.

Can I make Chicken Paprikash ahead of time?

Absolutely. The chicken and sauce can be prepared ahead and gently reheated. If the sauce becomes too thick, add a little chicken broth or water.

Is Chicken Paprikash spicy?

Traditional Chicken Paprikash is generally mild rather than spicy. Sweet Hungarian paprika provides its characteristic flavor and beautiful red color.

Final Thoughts

Hungarian Chicken Paprikash is a delicious example of traditional Hungarian home cooking. The tender chicken, fragrant paprika sauce, creamy sour cream, and soft nokedli dumplings create a satisfying meal that’s perfect for a cozy family dinner.

If you’re looking for a comforting Hungarian recipe that’s rich, flavorful, and easy enough to make at home, Chicken Paprikash with Nokedli is a wonderful choice.

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