Ah, Chicken Paprikash with Dumplings 🍗🥘—a classic Hungarian comfort dish! It’s rich, creamy, and packed with paprika flavor, served over soft, pillowy dumplings (called nokedli in Hungary). Here’s a detailed breakdown:
Ingredients
For the Chicken Paprikash:
- 2–3 lbs chicken pieces (thighs and drumsticks work best)
- 2 tbsp vegetable oil or butter
- 1 large onion, finely chopped
- 2–3 cloves garlic, minced
- 2–3 tbsp sweet Hungarian paprika
- 1–2 cups chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- Optional: 1 tsp smoked paprika for depth
For the Dumplings (Nokedli):
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water (or milk)
- 1 tsp salt
Instructions
1. Make the Paprikash Base:
- Heat oil or butter in a large skillet or Dutch oven over medium heat.
- Sauté onions until translucent. Add garlic for 30 seconds.
- Remove from heat briefly, then stir in paprika (this prevents burning and bitterness).
- Return to heat, add chicken pieces, and brown lightly on all sides.
2. Simmer the Chicken:
- Pour in chicken broth just enough to cover chicken halfway.
- Season with salt and pepper.
- Cover and simmer on low heat for 30–40 minutes until chicken is cooked and tender.
3. Make the Dumplings (Nokedli):
- In a bowl, mix flour, eggs, water, and salt until smooth (batter should be thick but pourable).
- Bring a large pot of salted water to a boil.
- Use a spaetzle maker or a colander with large holes to drop small pieces of batter into boiling water.
- Cook dumplings until they float (about 2–3 minutes). Remove with a slotted spoon and set aside.
4. Finish the Sauce:
- Reduce heat to low, remove chicken, and stir in sour cream into the sauce.
- Adjust seasoning if needed.
- Return chicken to the sauce.
5. Serve:
- Plate the dumplings and ladle chicken and sauce on top.
- Optional garnish: sprinkle with fresh parsley.
Flavor & Texture Notes:
- Creamy, slightly tangy sauce thanks to sour cream
- Deep, sweet paprika flavor with a subtle smokiness if you add smoked paprika
- Soft, chewy dumplings that soak up all that sauce
If you want, I can also give a shortcut version using pantry staples that still tastes authentic and takes under 45 minutes.
Do you want me to do that?
