Hungarian Chicken Paprikash (Chicken and Dumplings) 🇭🇺

Ingredients

For the Chicken Paprikash

• 2 lbs (900 g) chicken thighs and drumsticks
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp salt
• ½ tsp black pepper
• 1½ cups chicken broth
• 1 cup sour cream
• 1 tbsp all-purpose flour

For the Dumplings (Nokedli)

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

Instructions

Prepare the Chicken Paprikash

1. Heat the oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and cook until soft and translucent.
3. Stir in the garlic and cook for 1 minute.
4. Remove the pan from the heat and mix in the paprika.
5. Return to the heat and add the chicken pieces.
6. Season with salt and pepper.
7. Pour in the chicken broth and bring to a gentle simmer.
8. Cover and cook for 35–40 minutes, or until the chicken is tender.

Make the Dumplings

1. In a bowl, combine the flour and salt.
2. Add the eggs and water and mix until a thick batter forms.
3. Bring a large pot of salted water to a boil.
4. Drop small portions of batter into the boiling water using a spoon or spaetzle maker.
5. Cook until the dumplings float to the surface, about 2–3 minutes.
6. Drain and set aside.

Finish the Sauce

1. In a small bowl, whisk together the sour cream and flour until smooth.
2. Stir a few spoonfuls of the hot cooking liquid into the sour cream mixture.
3. Slowly add the mixture back to the pot, stirring constantly.
4. Simmer gently for 3–5 minutes until the sauce thickens.

Serve

1. Arrange the dumplings on serving plates.
2. Spoon the chicken and paprika sauce over the top.
3. Serve hot.

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 hour 5 minutes

Servings

4–6