Hungarian Chicken Paprikash with Spaetzle (Nokedli)

Hungarian Chicken Paprikash with Spaetzle (Nokedli) – Recipe Only

Ingredients – Chicken Paprikash:

• 1 kg chicken pieces (thighs or drumsticks)
• 2 tbsp oil or lard
• 2 large onions, finely chopped
• 2 tbsp sweet Hungarian paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth or water
• 1/2 cup sour cream
• 1 tbsp flour

Ingredients – Spaetzle (Nokedli):

• 2 cups all-purpose flour
• 2 eggs
• 1/2–3/4 cup water
• 1 tsp salt

Instructions – Chicken:

1. Heat oil in a pot, sauté onions until soft.
2. Remove from heat, stir in paprika.
3. Add chicken, salt, and pepper.
4. Add broth, cover, and simmer 35–40 minutes until tender.
5. Mix sour cream with flour, stir into sauce.
6. Simmer 5 minutes until creamy.

Instructions – Spaetzle:

1. Mix flour and salt, add eggs and water to make a sticky batter.
2. Drop dough into boiling salted water using a spoon or spaetzle maker.
3. Cook until dumplings float; remove and drain.

Serve chicken paprikash hot over spaetzle.