Hungarian Chicken Paprikash with Nokedli – Csirkepaprikás

Hungarian Chicken Paprikash, known as Csirkepaprikás, is one of the most beloved dishes in Hungarian home cooking. Tender chicken is slowly simmered in a rich, paprika-seasoned sauce made with onions and sour cream, then served with soft homemade nokedli (Hungarian egg dumplings).

The dish in the photo is a beautiful traditional-style serving, with tender chicken pieces in a deep paprika gravy alongside homemade nokedli, accompanied by a fresh cabbage and carrot salad.

🇭🇺 What Is Hungarian Chicken Paprikash?

Csirkepaprikás literally means chicken paprikash.

The heart of the dish is Hungarian paprika. Onions are slowly cooked until tender, then paprika is added to create a rich, aromatic base. Chicken is simmered gently until tender and surrounded by a flavorful sauce.

Sour cream is traditionally incorporated toward the end, creating the creamy character associated with paprikash.

It is commonly served with nokedli, making a wonderfully satisfying Hungarian meal.

🍗 Ingredients

For the Chicken Paprikash

• 2½–3 lb (1.2–1.4 kg) chicken thighs and drumsticks
• 2 large onions, finely chopped
• 2 tablespoons vegetable oil or lard
• 2 tablespoons Hungarian sweet paprika
• 1 green bell pepper, chopped
• 1 ripe tomato, chopped
• 2 cloves garlic, minced
• 1½–2 cups chicken broth or water
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon caraway seeds, optional

For the Sour Cream Sauce

• ¾ cup (180 g) sour cream
• 1 tablespoon all-purpose flour
• 2–3 tablespoons of the hot cooking liquid

For the Nokedli

• 2 cups (250 g) all-purpose flour
• 3 large eggs
• ½ teaspoon salt
• ½–¾ cup water, as needed