Ah, Chicken Paprikash with Dumplings—a classic Hungarian comfort dish! Rich, creamy, and bursting with paprika flavor, served with soft dumplings called nokedli. Here’s a thorough breakdown so you can make it authentically:
Ingredients
For the Chicken Paprikash:
- 2–3 lbs chicken (bone-in, like thighs and drumsticks, is traditional)
- 2 tbsp vegetable oil or butter
- 1 large onion, finely chopped
- 2–3 cloves garlic, minced (optional)
- 2–3 tbsp Hungarian sweet paprika (key for authentic flavor)
- 1 tsp smoked paprika (optional, for depth)
- 1 cup chicken broth or water
- 1 cup sour cream
- Salt & pepper, to taste
- 1–2 tsp flour (optional, for thickening)
For the Dumplings (Nokedli):
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup water (adjust as needed)
- ½ tsp salt
Step-by-Step Cooking
1. Cook the chicken
- Heat oil or butter in a large skillet or Dutch oven over medium heat.
- Season chicken with salt and pepper.
- Brown chicken on all sides, then remove and set aside.
2. Make the base
- Sauté onions (and garlic if using) in the same pan until soft and translucent.
- Remove from heat briefly, then stir in paprika (heating paprika too long can make it bitter).
- Return chicken to the pan and add chicken broth.
- Simmer 30–40 minutes, covered, until chicken is cooked through and tender.
3. Finish with sour cream
- Temper the sour cream: mix a few spoonfuls of hot cooking liquid into the sour cream, then stir it back into the pan.
- Optional: whisk in 1–2 tsp flour to thicken sauce.
- Simmer gently 5 more minutes—do not boil, or the sour cream may curdle.
4. Make the dumplings (Nokedli)
- In a bowl, whisk together flour, eggs, water, and salt into a sticky batter.
- Bring a large pot of salted water to a boil.
- Using a spaetzle maker or a colander with large holes, press or drop batter into boiling water.
- Cook until dumplings float to the top, about 2–3 minutes.
- Remove with a slotted spoon and drain.
5. Serve
- Place dumplings on a plate and spoon chicken paprikash over the top.
- Garnish with a dollop of sour cream or fresh parsley if desired.
Tips
- Paprika is the star—use good-quality Hungarian sweet paprika.
- Bone-in chicken adds flavor, but boneless thighs or breasts can work for faster cooking.
- Dumplings can be made ahead and gently reheated in the sauce.
- Serve with a side of pickles or a simple salad for a complete Hungarian meal.
If you want, I can give you a shortcut version of Chicken Paprikash with dumplings that’s ready in under 45 minutes but still tastes authentic and creamy.
Do you want me to do that?
