🥄 Instructions:
Prepare the chicken paprikash:
- Heat oil in a large skillet or Dutch oven over medium heat. Sauté onions until translucent.
- Add chicken pieces and brown lightly on all sides.
- Remove from heat and stir in paprika (sweet and smoked). Be careful — paprika burns easily if added to hot oil.
- Return chicken to pan, add garlic (if using), and pour in enough chicken broth to cover about halfway.
- Cover and simmer on low heat for 45–50 minutes, until chicken is tender.
Make the dumplings (nokedli):
- In a bowl, combine flour, eggs, water, and salt. Mix into a sticky batter.
- Bring a large pot of salted water to a boil.
- Using a spaetzle maker or a colander with large holes, press batter into boiling water.
- Cook dumplings until they float, about 2–3 minutes. Remove with a slotted spoon and set aside.
Finish the paprikash:
- Remove chicken pieces from the pan. Stir sour cream into the sauce. Adjust seasoning.
- Return chicken to the sauce and gently heat through (don’t boil once sour cream is added).
Serve:
- Plate chicken and pour sauce over it. Serve alongside nokedli dumplings.
- Garnish with chopped fresh parsley, if desired.
💡 Tips:
- Use bone-in chicken for the most flavorful sauce.
- Nokedli dumplings are similar to small spaetzle — soft, pillowy, and perfect for soaking up sauce.
- Add a little smoked paprika for a deeper, authentic Hungarian flavor.
I can also create a short, engaging Facebook caption for this — something like:
“Tender chicken, creamy paprika sauce, and pillowy dumplings — Hungarian comfort food at its finest! 🇭🇺🍗✨”
Do you want me to do that?
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