Ah, perfect! Hungarian Chicken Paprikash with Spaetzle is essentially the same as the traditional Csirke Paprikás with Nokedli, just that instead of making Hungarian-style dumplings (nokedli), you can use spaetzle, which is very similar. The creamy, paprika-rich sauce pairs beautifully with these tender little noodles. Here’s a full guide to make it at home:
Ingredients (Serves 4–6)
Chicken Paprikash:
2–3 lbs (1–1.5 kg) chicken pieces (thighs & drumsticks work best)
2 tbsp vegetable oil or butter
2 medium onions, finely chopped
2–3 cloves garlic, minced
2–3 tbsp Hungarian sweet paprika
1 tsp smoked paprika (optional, adds depth)
1 cup (240 ml) chicken broth or water
1 cup (240 ml) sour cream
1 tbsp flour (for thickening)
Salt & pepper to taste
Spaetzle (store-bought or homemade):
12–16 oz (340–450 g) spaetzle, cooked according to package instructions
