In a large pot or deep skillet, melt the butter with olive oil over medium heat. Add onion and cook until soft and translucent (about 5 minutes). Add garlic and cook for another 30 seconds.
2. Add the Chicken
Season chicken pieces with salt and pepper. Add them to the pot and brown on all sides until golden (about 6–8 minutes). Remove and set aside.
3. Add the Paprika
Turn off the heat briefly (important — paprika burns easily). Sprinkle both paprikas into the onions and stir to coat — this releases the rich red color and aroma.
4. Build the Sauce
Return chicken to the pot. Sprinkle the flour over it and stir to coat. Pour in chicken broth and water, stirring well. Bring to a simmer, cover, and cook on low for 35–40 minutes, until the chicken is tender and falling off the bone.
5. Finish with Sour Cream
Remove from heat. Stir in sour cream slowly to create that creamy, velvety sauce. Taste and adjust seasoning with salt and pepper.
🥣 Make the Dumplings (Nokedli)
In a bowl, whisk eggs, water, and salt.
Add flour, stirring until the dough is thick but slightly sticky (like spaetzle batter).
Bring a large pot of salted water to a boil.
Using a spaetzle maker, colander, or spoon, drop small bits of dough into the boiling water.
Cook until dumplings float to the top (about 2–3 minutes).
Remove with a slotted spoon and toss with a bit of butter to prevent sticking.
🍽️ To Serve
Place dumplings on a plate and spoon the creamy paprika chicken on top.
Sprinkle with chopped fresh parsley or a pinch of extra paprika for color.
Serve with cucumber salad or pickles on the side — just like in Hungary! 🇭🇺
❤️ Tips for the Best Paprikash
Use authentic Hungarian sweet paprika — it makes all the difference.
Never let the paprika burn — always remove from heat before adding it.
The sauce should be rich, velvety, and slightly tangy from the sour cream.
Would you like me to give you a one-pot version (easier, no dumpling maker needed), or the traditional Sunday-style version with handmade dumplings and slow-simmered sauce?
