Hungarian Chicken Paprikash (Csirkepaprikás) with Dumplings

Hungarian Chicken Paprikash (Csirkepaprikás) with Dumplings

Ingredients

For the Chicken:

• 2 lbs (1 kg) chicken thighs or drumsticks
• 1 large onion, finely chopped
• 2 tbsp oil or lard
• 2 tbsp sweet Hungarian paprika
• 1 tomato, chopped (or ½ cup canned)
• 1 small bell pepper, chopped (optional)
• 1 cup (240 ml) chicken broth
• ¾ cup (180 ml) sour cream
• 1 tbsp flour
• Salt & black pepper

For the Nokedli (Dumplings):

• 2 cups (250 g) flour
• 2 eggs
• ½–¾ cup (120–180 ml) water
• 1 tsp salt

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Instructions

1. Start the chicken:
   Heat oil in a pot. Sauté onion until soft.
   Remove briefly from heat and stir in paprika.
2. Add chicken:
   Return to heat. Add chicken pieces, salt, pepper, tomato, and pepper.
   Pour in broth. Cover and simmer 35–40 minutes until tender.
3. Make sauce creamy:
   Mix sour cream with flour until smooth.
   Stir into the pot and simmer 5 minutes until thickened.
4. Prepare dumplings:
   Bring salted water to a boil.
   Mix flour, eggs, salt, and enough water to make a thick batter.
   Push through a spaetzle maker or colander into boiling water.
   Cook until dumplings float (2–3 minutes). Drain.
5. Serve:
   Spoon creamy chicken over warm dumplings.

Rich, paprika-infused sauce with tender chicken and soft dumplings — classic Hungarian comfort food.