🍴 Instructions
1. Start the Base
- Heat oil/butter in a large pot.
- Add onions; cook until soft and golden.
- Add garlic and cook 1 minute.
2. Brown the Chicken
- Add chicken pieces, skin-on or off.
- Season with salt and pepper.
- Cook until lightly browned.
3. Add Paprika
- Remove pot from heat for 15 seconds (prevents burning).
- Add paprika and stir well to coat chicken.
Burned paprika becomes bitter — this step matters!
4. Make the Sauce
- Sprinkle in flour, stir to coat.
- Add broth, stir well.
- Bring to a simmer.
5. Cook
- Cover and simmer gently for 45–60 minutes, until chicken is tender.
6. Finish with Sour Cream
- In a bowl, mix sour cream with a ladle of hot sauce.
- Stir back into pot to make a rich, creamy sauce.
Do not boil hard after adding sour cream — it may separate.
🥟 Make the Dumplings (Nokedli)
1. Mix Batter
- Combine flour, eggs, salt, and enough water to form a thick, sticky batter.
2. Cook
- Drop small bits of dough into boiling salted water using a grater, spaetzle maker, or spoon.
- Cook 2–3 minutes, until they float.
- Remove and toss with butter.
🍽️ Serve
Serve chicken over dumplings, with plenty of sauce spooned on top.
Optional toppings:
- Fresh parsley
- Extra paprika
- Chili flakes
Best served with:
- Pickles
- Cucumber salad
- Crusty bread
💡 Tips
- Use sweet Hungarian paprika — it’s essential
- Dark meat chicken = juicier results
- Sour cream must be added gently
- Dumplings taste best buttered
🧾 Variations
- Add mushrooms
- Add bell peppers
- Make spicy version with hot paprika
- Use boneless chicken for easier eating
🧊 Storage
- Fridge: 3–4 days
- Freezer: sauce + chicken freezes well, dumplings less so
💬 Engage Your Readers
“Do you prefer your paprikash with dumplings, noodles, or mashed potatoes?”
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✔ SEO title + meta description
✔ Pinterest caption
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✔ Budget-friendly version
Just tell me, Ashley! 🇭🇺✨
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