Amazing Hungarian Chicken Paprikash with Dumplings

Ingredients

For the Chicken Paprikash:

• 2–3 lbs (1–1.5 kg) chicken pieces (thighs, drumsticks, or a mix)
• 2 tbsp oil or butter
• 1 large onion, finely chopped
• 2–3 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) sour cream
• 1 tbsp flour (optional, to thicken)

For the Nokedli (Hungarian Dumplings):

• 2 cups all-purpose flour
• 2 eggs
• 1 tsp salt
• ½–¾ cup water

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Instructions

1️⃣ Chicken Paprikash

1. Heat oil in a large pot over medium heat. Sauté onions until soft.
2. Stir in garlic and remove from heat briefly, then add paprika (to prevent burning).
3. Add chicken, salt, and pepper; brown lightly.
4. Pour in chicken broth, cover, and simmer 30–40 minutes until chicken is tender.
5. Optional: Mix sour cream with flour, then stir into sauce and heat gently (do not boil).

2️⃣ Nokedli (Dumplings)

1. Mix flour and salt. Add eggs and water gradually to form a sticky batter.
2. Bring a pot of salted water to a boil.
3. Drop batter by spoon or spaetzle maker into boiling water.
4. Cook until dumplings float, then boil 1–2 minutes more. Drain.

3️⃣ Serve

• Plate dumplings and ladle chicken and sauce over them.
• Garnish with extra paprika or fresh parsley if desired.

This is the classic Hungarian comfort dish: creamy, paprika-rich, and perfect with tender dumplings.