Hungarian Chicken Paprikash (Chicken and Dumplings)🇭🇺

Instructions

1. Make the Chicken Paprikash

1. In a large pot, heat oil/lard over medium. Sauté onions until golden.
2. Remove from heat briefly, stir in paprika (to avoid burning).
3. Add chicken pieces, season with salt and pepper, and brown lightly.
4. Add garlic, bell pepper, tomato, and chicken broth. Cover and simmer 35–40 minutes until chicken is tender.
5. In a bowl, mix sour cream with flour to make a slurry. Stir it into the sauce slowly.
6. Simmer uncovered for another 5–7 minutes until the sauce thickens into a rich, creamy paprika gravy.

2. Make the Dumplings (Nokedli)

1. Mix flour, eggs, water, and salt into a sticky dough.
2. Bring a large pot of salted water to a boil.
3. Using a spaetzle maker or a spoon, drop small bits of dough into the boiling water.
4. Cook 2–3 minutes until dumplings float. Drain and toss with a little butter.

3. Serve

• Place dumplings on a plate, spoon over chicken and plenty of paprika sauce, and serve hot.

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🌟 Tips & Variations

• Use Hungarian sweet paprika for authentic flavor (avoid smoked).
• For a lighter version, replace sour cream with Greek yogurt.
• Add a pinch of hot paprika or cayenne if you like heat.

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Would you like me to also give you the shortcut version (where you use chicken thighs only + ready-made spaetzle) for when you’re in a hurry?