Here’s a classic Hungarian Chicken Paprikás (Paprikash) with Nokedli (Hungarian Dumplings) recipe—the ultimate comfort food from Hungary. Creamy, paprika-rich sauce over tender chicken, served with soft little dumplings.
🍗 Hungarian Chicken Paprikás (Paprikash) with Nokedli
Ingredients (Serves 4–6)
For the Chicken Paprikás
- 2–3 lbs (1–1.5 kg) chicken pieces (thighs and drumsticks work best)
- 2 tablespoons lard or vegetable oil
- 2 medium onions, finely chopped
- 2–3 tablespoons sweet Hungarian paprika
- 2 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1 tomato, chopped or ½ cup canned
- 1 cup chicken broth or water
- ½ cup sour cream
- Salt & black pepper, to taste
- Optional: 1 teaspoon caraway seeds
For the Nokedli (Hungarian Dumplings)
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup water (approx., adjust as needed)
- ½ teaspoon salt
👩🍳 Instructions
1. Make the Chicken Paprikás
- Heat lard or oil in a large pot over medium heat.
- Cook onions slowly until soft and translucent.
- Remove from heat and stir in paprika (prevents burning).
- Add garlic and optional caraway seeds.
- Add chicken pieces and brown lightly on all sides.
- Stir in chopped tomato and bell pepper.
- Pour in chicken broth or water to partially cover chicken.
- Reduce heat, cover, and simmer 45–60 minutes, until chicken is tender.
- Remove chicken and keep warm.
- Stir sour cream into the sauce off the heat. Adjust salt & pepper.
- Return chicken to sauce gently.
2. Make the Nokedli (Dumplings)
- In a bowl, whisk together flour, eggs, salt, and water to form a thick but sticky batter.
- Bring a large pot of salted water to a boil.
- Using a spätzle maker or large-holed colander, press batter into boiling water.
- When dumplings float to the surface (~2–3 minutes), scoop with a slotted spoon and drain.
- Optional: toss lightly with butter to prevent sticking.
3. Serve
- Plate a generous portion of dumplings.
- Spoon chicken and creamy paprika sauce over the top.
- Garnish with fresh parsley if desired.
🌟 Tips for Perfect Paprikás
- Use sweet Hungarian paprika, not smoked, for authentic flavor.
- Low and slow cooking keeps chicken juicy and tender.
- Don’t boil the sauce after adding sour cream, or it may curdle—temper it with a little hot sauce if needed.
- Nokedli can be made ahead and warmed in a little butter before serving.
✅ Why This Dish Is Loved
- Creamy, rich sauce without heavy cream
- Tender chicken infused with paprika and onion flavor
- Dumplings soak up every drop of sauce
- True Hungarian comfort food for family meals
If you want, I can also give a shortcut version that uses store-bought egg noodles but keeps the authentic flavor, which is great if you’re short on time.
Do you want me to make that version?
