🇭🇺 Hungarian Chicken Paprikash (Csirkepaprikás with Dumplings)

Ingredients

For the Chicken:

• 2 lbs (1 kg) chicken thighs or drumsticks
• 1 large onion, finely chopped
• 2 tablespoons oil or lard
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup (240ml) chicken broth
• 1 cup (240ml) sour cream
• 1 tablespoon flour

For the Dumplings (Nokedli):

• 2 cups (250g) all-purpose flour
• 2 eggs
• ½–¾ cup (120–180ml) water
• 1 teaspoon salt

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Instructions

1. Heat oil in a large pot. Sauté onion until soft and translucent.
2. Remove from heat, stir in paprika (prevents burning).
3. Add chicken pieces, salt, and pepper. Return to heat.
4. Pour in broth, cover, and simmer 35–40 minutes until tender.
5. Mix sour cream with flour. Stir into the sauce and simmer 5 more minutes until thickened.

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Dumplings (Nokedli)

1. Mix flour, eggs, salt, and enough water to form a soft, sticky dough.
2. Bring salted water to boil.
3. Drop small pieces of dough into boiling water (using spoon or spaetzle maker).
4. Cook until dumplings float (2–3 minutes). Drain.

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Serve chicken over dumplings, spooning plenty of creamy paprika sauce on top.

Rich, creamy, and deeply comforting — one of Hungary’s most beloved dishes 🇭🇺✨