Sear chicken: Heat lard or oil in a heavy pot. Brown chicken pieces on all sides, then set aside.
Cook onions: In the same pot, add chopped onions and cook until golden.
Add paprika: Remove pot briefly from heat, stir in paprika (so it doesn’t burn).
Build the sauce: Add garlic, tomato, green pepper, and return chicken to pot. Pour in broth, season with salt and pepper.
Simmer: Cover and cook over low heat for about 45 minutes, until chicken is tender.
Finish with sour cream: In a small bowl, whisk flour into sour cream. Stir into sauce to thicken slightly. Simmer 5 more minutes.
Step 2: Make the Spaetzle (Nokedli)
Mix batter: In a bowl, combine flour, salt, eggs, and enough water to make a thick but pourable batter.
Cook: Bring a large pot of salted water to a boil. Using a spaetzle maker (or push through a colander with large holes), drop dough into boiling water.
Drain & toss: When noodles float to the top, scoop them out with a slotted spoon and toss with butter to keep from sticking.
Serve:
Place a bed of spaetzle on a plate, top with chicken and plenty of that rich paprika sauce. Garnish with fresh parsley.
💡 Tips for Success:
Use real Hungarian paprika — it makes all the difference in flavor and color.
If you like it spicier, add a pinch of hot paprika or a small chili pepper.
Make extra sauce — it’s so good you’ll want to sop it up with bread.
Would you like me to give you a shortcut version where you can make the spaetzle and chicken in about 30 minutes for a weeknight dinner?
