Here’s a detailed, classic way to make Chicken Paprikash with Dumplings (Nokedli)—a comforting Hungarian dish with creamy paprika sauce and soft, pillowy dumplings. 🍗🥘
Ingredients
For the Chicken Paprikash:
- 2–3 lbs chicken pieces (thighs and drumsticks recommended)
- 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 black pepper to taste
- Optional: 1 tsp smoked paprika for extra 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 soft and translucent (about 4–5 minutes). Add garlic and cook 30 seconds until fragrant.
- Remove from heat briefly, then stir in paprika to prevent burning.
- Return to heat, add chicken pieces, and brown lightly on all sides.
2. Simmer the Chicken
- Pour in chicken broth to cover chicken halfway.
- Season with salt and pepper.
- Cover and simmer on low heat for 30–40 minutes, until chicken is tender.
3. Make the Dumplings (Nokedli)
- Mix flour, eggs, water, and salt into a smooth batter. Should be thick but slightly runny.
- Bring a large pot of salted water to a boil.
- Using a spaetzle maker or a colander with large holes, press 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 from the pan.
- Stir sour cream into the sauce slowly to avoid curdling.
- Adjust seasoning as needed, then return chicken to the sauce.
5. Serve
- Plate the dumplings and spoon chicken with sauce on top.
- Garnish with fresh parsley if desired.
Tips & Variations
- For richer flavor, use bone-in chicken and simmer slowly.
- Adding a little smoked paprika gives a subtle, smoky depth.
- Dumplings can be made smaller or larger depending on preference.
If you like, I can also give a shortcut 45-minute version that uses pantry staples but still tastes authentic and creamy.
Do you want me to give that version too?
