Hungarian Chicken Paprikash (Chicken and Dumplings)

Hungarian Chicken Paprikash with Dumplings

🧾 Ingredients

For the chicken:

• 1 kg (2–2.5 lb) chicken (thighs and drumsticks preferred)
• 1 large onion, finely chopped
• 2 tbsp oil or lard
• 2 tbsp Hungarian paprika (sweet paprika)
• 1 tomato, chopped (or 1 tbsp tomato paste)
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup (240 ml) chicken broth
• Salt and black pepper (to taste)

For the creamy sauce:

• 1/2 cup (120 ml) sour cream
• 1 tbsp flour

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🥟 For the dumplings (Nokedli / Spaetzle)

• 2 cups (250 g) all-purpose flour
• 2 eggs
• 1/2–3/4 cup (120–180 ml) water
• 1/2 tsp salt

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👨‍🍳 Instructions

1. Cook the base

• Heat oil (or lard) in a large pan.
• Add chopped onion and cook until soft and golden.
• Remove from heat, add paprika, and stir quickly (don’t burn it!).

2. Add chicken

• Add chicken pieces and coat them well with the paprika mixture.
• Return to heat and cook for a few minutes.

3. Build the sauce

• Add garlic, tomato, and bell pepper.
• Pour in chicken broth.
• Season with salt and pepper.
• Cover and simmer for 30–40 minutes until chicken is tender.

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4. Make the dumplings

• Mix flour, eggs, salt, and water into a soft, sticky dough.
• Bring salted water to a boil.
• Drop small pieces of dough into boiling water (using a spoon or grater).
• Cook until they float (2–3 minutes), then drain.

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5. Finish the sauce

• Mix sour cream with flour in a bowl.
• Add a little hot sauce from the pan to temper it.
• Stir the mixture back into the pan.
• Simmer gently for a few minutes until creamy (don’t boil hard).