Hungarian Chicken Paprikash with Dumplings (Csirke-Paprikas & Nokedli)🇭🇺
Instructions
1️⃣ Make the Chicken Paprikash
Heat oil in a large pot over medium heat.
Add onions and cook until translucent.
Stir in garlic for 30 seconds.
Remove from heat, then stir in the paprika (to prevent burning).
Return the pot to heat, add chicken pieces, and lightly coat with onion-paprika mixture.
Add 1 cup chicken broth or water, season with salt and pepper.
Cover and simmer on low for 30–40 minutes, until chicken is tender.
2️⃣ Make the Nokedli
In a bowl, whisk together eggs, water, and salt. Gradually add flour until a sticky, thick batter forms.
Bring a large pot of salted water to a boil.
Using a nokedli maker or a spoon, drop small dumplings into boiling water.
Cook until they float to the top (about 2–3 minutes). Remove with a slotted spoon and set aside.
3️⃣ Finish the Paprikash
In a small bowl, mix sour cream and flour until smooth.
Temper the mixture by adding a few spoonfuls of hot sauce from the pot, then stir it into the chicken.
Simmer for another 5 minutes, until sauce is thickened and creamy.
4️⃣ Serve
Serve chicken and sauce over nokedli, garnished with fresh parsley.
Tips & Variations
Use dark meat chicken (thighs/drumsticks) for juicier results.
For a richer sauce, add a splash of heavy cream along with the sour cream.
Nokedli can be made ahead and reheated in a little butter.
This dish is classic Hungarian comfort food—creamy, paprika-forward, and perfectly paired with soft dumplings to soak up the sauce.
If you want, I can also give you a shortcut version with store-bought dumplings that’s almost as authentic but faster for weeknights. Do you want me to share that?
