Hungarian Chicken Paprikash (Chicken and Dumplings)

Ingredients

For the Chicken Paprikash

• 2 lbs (900 g) chicken thighs and drumsticks
• 2 tbsp vegetable oil or lard
• 1 large onion, finely chopped
• 2 tbsp sweet Hungarian paprika
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tomato, chopped
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) sour cream
• 1 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper

For the Dumplings (Nokedli)

• 2 cups (250 g) all-purpose flour
• 2 eggs
• ½ cup (120 ml) water
• 1 tsp salt

Instructions

1. Heat oil in a large pot and sauté the onion until soft and golden.
2. Remove from heat and stir in the paprika.
3. Add garlic, bell pepper, tomato, and chicken. Season with salt and pepper.
4. Pour in the chicken broth, cover, and simmer for 40–45 minutes, until the chicken is tender.
5. In a small bowl, whisk together the sour cream and flour.
6. Stir a few spoonfuls of the hot cooking liquid into the sour cream mixture, then return it to the pot.
7. Simmer gently for 5 minutes. Do not boil.

Dumplings (Nokedli)

1. In a bowl, mix flour and salt.
2. Add eggs and water, stirring until a thick, sticky batter forms.
3. Bring a large pot of salted water to a boil.
4. Using a spoon or spaetzle maker, drop small portions of dough into the water.
5. Cook until the dumplings float to the surface, about 2–3 minutes.
6. Drain and toss lightly with butter if desired.

Serving

Serve the chicken paprikash over the warm dumplings and spoon plenty of the rich paprika sauce on top.

🇭🇺🍗🥣 Enjoy this traditional Hungarian comfort food!