Hungarian Chicken Paprikas with Spaetzle🇭🇺

🍗 Instructions

1️⃣ Make the Chicken Paprikás

1. Heat oil or lard in a large pot over medium heat.
2. Add onions and cook until golden and soft (about 8–10 minutes).
3. Remove from heat and stir in the paprika — this prevents it from burning.
4. Add chicken pieces, return to heat, and stir to coat them in the paprika-onion mixture.
5. Add garlic, bell pepper, tomato (or paste), salt, and pepper.
6. Pour in the broth or water — just enough to cover the chicken halfway.
7. Cover and simmer gently for 45–60 minutes, until the chicken is tender.
8. Remove chicken and set aside.
9. In a small bowl, whisk the flour into sour cream until smooth.
10. Stir into the sauce to thicken it. Simmer gently (don’t boil!) for 5 minutes.
11. Return chicken to the pot and warm through.

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2️⃣ Make the Spaetzle (Nokedli)

1. In a bowl, mix flour and salt.
2. Add eggs and water gradually until a thick, sticky batter forms (like thick pancake batter).
3. Bring a large pot of salted water to a boil.
4. Using a spaetzle maker, colander, or grater with large holes, press the dough into the boiling water.
5. Cook until the noodles float to the surface (2–3 minutes).
6. Remove with a slotted spoon and toss with butter to prevent sticking.

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3️⃣ Serve

• Spoon spaetzle onto plates, top with chicken and plenty of that rich paprika sauce.
• Garnish with a dollop of sour cream and sprinkle of fresh parsley if desired.

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💡 Tips:

• Use authentic Hungarian sweet paprika for the best flavor — it’s milder and richer than regular paprika.
• Don’t rush the onions — they’re the base of the sauce’s sweetness and depth.
• If you want a slightly spicier version, add ½ tsp hot Hungarian paprika.

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Would you like me to give you a creamy, one-pot slow-cooker version of this dish — same rich paprika flavor, less effort?