Hungarian Chicken Paprikash (Chicken and Dumplings)

📝 Ingredients

For the Chicken Paprikash:

• 1 kg chicken pieces (thighs and drumsticks preferred)
• 2 tbsp oil or butter
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp Hungarian sweet paprika
• 1 tsp paprika (optional, for extra flavor)
• 1 tomato (chopped) or 2 tbsp tomato paste
• 1 bell pepper (chopped)
• 200 ml chicken broth
• 150 ml sour cream
• 1 tbsp flour
• Salt and pepper to taste

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For the Dumplings (Nokedli):

• 250 g all-purpose flour
• 2 eggs
• 100 ml water
• Pinch of salt

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👩‍🍳 Instructions

1. Cook the Chicken

1. Heat oil or butter in a large pan.
2. Sauté chopped onion until soft and translucent.
3. Add garlic and cook briefly.
4. Remove from heat and stir in paprika (to prevent burning).
5. Add chicken pieces and coat well.
6. Return to heat, add tomato, bell pepper, and broth.
7. Cover and simmer for 30–40 minutes until chicken is tender.

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2. Make the Sauce

1. In a small bowl, mix sour cream with flour until smooth.
2. Add a spoonful of hot sauce to the mixture (to temper it).
3. Stir back into the pan and cook gently until sauce thickens.
4. Season with salt and pepper.

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3. Prepare the Dumplings

1. Mix flour, eggs, water, and salt into a soft, sticky dough.
2. Bring a pot of salted water to a boil.
3. Drop small pieces of dough into the water (using a spoon or grater).
4. Cook until dumplings float to the surface (2–3 minutes).
5. Drain and set aside.

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4. Serve

• Serve chicken paprikash hot over dumplings.
• Spoon plenty of sauce on top.

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✨ Tips

• Use authentic Hungarian paprika for the best flavor.
• Do not boil after adding sour cream to avoid curdling.
• You can substitute dumplings with egg noodles if needed.