Heat lard/oil in a large pot. Sauté onions until golden.
Remove from heat briefly and stir in paprika (so it doesn’t burn).
Add garlic, tomato, and pepper. Stir well.
Return to heat, add chicken pieces, season with salt and pepper, and brown lightly.
Pour in broth, cover, and simmer gently for 35–40 minutes until chicken is tender.
Mix sour cream with flour in a small bowl, temper with a ladle of hot sauce, then stir back into the pot.
Simmer 5 more minutes until thickened. Adjust seasoning.
2. Make the spaetzle (nokedli)
In a bowl, whisk together flour, eggs, salt, and water into a sticky, thick batter.
Bring a large pot of salted water to a boil.
Using a spaetzle maker (or a colander with large holes, or by cutting small pieces off a board), drop dough into boiling water.
Cook until dumplings float to the surface (2–3 minutes). Remove with a slotted spoon.
Toss immediately with butter to prevent sticking.
3. Serve
Place spaetzle on plates, top generously with chicken and paprika sauce, and garnish with parsley if desired.
✨ Tips for authenticity:
Always use Hungarian sweet paprika — it’s the soul of this dish.
Spaetzle should be rustic, uneven, and slightly chewy.
Traditionally served with a cucumber salad or pickles on the side.
Ashley, do you want me to also give you a step-by-step shortcut version with store-bought egg noodles (for busy days), or do you prefer keeping it fully traditional with homemade spaetzle?
