Hungarian Chicken Paprikash (Chicken and Dumplings)🇭🇺.

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🧑‍🍳 Instructions

Step 1: Cook the Chicken Paprikash

1. In a deep pot, heat oil or lard, then sauté the chopped onion over medium heat until golden.
2. Remove from heat, add paprika and stir quickly so it doesn’t burn.
3. Immediately add chicken pieces and sear on all sides.
4. Stir in garlic, tomato, and green pepper (if using).
5. Season with salt and pepper, then pour in chicken stock to mostly cover the chicken.
6. Cover and simmer on low heat for 45–50 minutes, or until chicken is tender.

Step 2: Thicken with Sour Cream

1. In a small bowl, mix sour cream with flour until smooth.
2. Temper it by slowly whisking in some hot liquid from the pot.
3. Slowly stir the sour cream mixture back into the pot.
4. Simmer uncovered for another 10 minutes until the sauce thickens. Do not boil.

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🍽️ Make the Nokedli (Dumplings)

1. In a bowl, mix flour, salt, and eggs, then gradually add water until a sticky dough forms.
2. Bring a pot of salted water to a boil.
3. Use a nokedli maker, spaetzle press, or the edge of a spoon to drop small pieces into the boiling water.
4. Cook for 2–3 minutes, until dumplings float.
5. Drain and rinse lightly. Toss with a little butter to prevent sticking.

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✨ To Serve:

• Spoon dumplings onto a plate.
• Top with generous ladles of chicken paprikash and creamy paprika sauce.
• Garnish with a dollop of sour cream and chopped parsley (optional).

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💡 Tips:

• For extra richness, use bone-in skin-on chicken.
• Sweet Hungarian paprika is a must — avoid smoked paprika here.
• Leftovers taste even better the next day!

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