🇭🇺 Hungarian Chicken Paprikash
Paprikás Csirke (with Dumplings / Nokedli)
Creamy, comforting, and rich with Hungarian paprika — a true family classic ❤️
🛒 Ingredients
Chicken Paprikash
- 2½–3 lbs (1–1.3 kg) chicken pieces (bone-in thighs & drumsticks best)
- Salt & black pepper
- 2 tbsp oil or lard
- 2 large onions, finely chopped
- 2 tbsp sweet Hungarian paprika
- ½ tsp hot paprika (optional)
- 2 cloves garlic, minced
- 1 green bell pepper, chopped (optional)
- 1 tomato, chopped (or ½ cup canned tomatoes)
- 1 cup chicken broth or water (as needed)
- 1 cup sour cream
- 1 tbsp all-purpose flour
Hungarian Dumplings (Nokedli)
- 2 cups all-purpose flour
- 2 eggs
- ¾ cup water
- ½ tsp salt
👩🍳 Instructions
1️⃣ Make the Paprikash
- Season chicken with salt and pepper.
- Heat oil in a large pot. Sauté onions over medium heat until soft and lightly golden.
- Remove pot from heat, stir in sweet & hot paprika quickly (important to avoid burning).
- Add chicken pieces, garlic, bell pepper, and tomato. Stir to coat chicken.
- Add just enough broth to barely cover chicken.
- Cover and simmer on low heat 40–50 minutes, until chicken is tender.
2️⃣ Make the Sauce Creamy
- Mix sour cream with flour until smooth.
- Temper with a ladle of hot sauce, then stir back into the pot.
- Simmer gently 5 minutes. Do not boil.
👩🍳 Dumplings (Nokedli)
- Mix flour and salt. Add eggs and water.
- Stir until you get a sticky batter.
- Drop small dumplings into boiling salted water.
- When dumplings float, cook 1–2 more minutes, then drain.
🍽️ To Serve
- Serve chicken over nokedli
- Spoon plenty of paprika sauce on top
- Optional: extra sour cream 😍
💡 Tips
- Always use Hungarian sweet paprika
- Bone-in chicken gives best flavor
- Sauce thickens as it rests
👉 Want a one-pot shortcut, slow cooker version, or dumpling-free version?
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