Hungarian Chicken Paprikash – Csirkepaprikás with Dumplings (Nokedli) 🇭🇺
Ingredients
For the Chicken Paprikash
- 1 whole chicken (about 1.5 kg / 3–3½ lb), cut into pieces
- 2 tbsp oil or lard
- 2 large onions, finely chopped
- 2 tbsp sweet Hungarian paprika
- 1 tsp hot paprika (optional)
- 2 cloves garlic, minced
- 1 green bell pepper, chopped (optional but traditional)
- 1 tomato, chopped or ½ cup crushed tomatoes
- Salt and black pepper, to taste
- 1–1½ cups chicken stock or water
- 200 ml (¾–1 cup) sour cream
- 1 tbsp flour (optional, for thickening)
For the Dumplings (Nokedli)
- 250 g (2 cups) all-purpose flour
- 1 tsp salt
- 1 egg
- 120–150 ml (½–⅔ cup) water
- 1 tbsp oil (optional)
Instructions
Chicken Paprikash
- Start the base
Heat oil or lard in a large pot.
Add onions and cook slowly until soft and lightly golden. - Add paprika (important step)
Remove pot from heat, stir in sweet (and hot) paprika quickly so it doesn’t burn. - Add chicken
Return to heat. Add chicken pieces, salt, pepper, garlic, pepper, and tomato.
Stir to coat chicken well. - Simmer
Add enough stock to just cover the chicken.
Cover and simmer gently 40–45 minutes, until chicken is very tender. - Finish with sour cream
Mix sour cream with flour (if using).
Stir into the pot and simmer 5 more minutes.
Do not boil hard.
Dumplings (Nokedli)
- Make batter
Mix flour and salt. Add egg and water gradually to form a sticky, soft batter. - Cook
Drop small spoonfuls into boiling salted water (or use a dumpling grater).
When dumplings float, cook 1 more minute, then drain. - Optional
Toss with a little butter to prevent sticking.
To Serve
- Place dumplings on the plate
- Spoon chicken and paprika sauce over top
- Add extra sour cream if desired
Tips
- Use real Hungarian paprika for authentic flavor.
- Low heat = rich color, not bitterness.
- Tastes even better the next day.
Creamy, comforting, and deeply traditional—the heart of Hungarian home cooking 🇭🇺
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