Hungarian Chicken Paprikash with Dumplings (Paprikás Csirke & Nokedli

 

🇭🇺 Hungarian Chicken Paprikash with Dumplings (Paprikás Csirke & Nokedli)

📝 Description

This classic Hungarian dish features tender chicken cooked in a rich, creamy paprika sauce, served with soft dumplings called nokedli. It’s comforting, flavorful, and one of Hungary’s most iconic meals.

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🧾 Ingredients

For the Chicken Paprikash:

• 500 g (1 lb) chicken breast or thighs, sliced
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tomato, chopped
• 1 green bell pepper, sliced
• 1 cup (240 ml) chicken broth
• ½ cup (120 ml) sour cream
• 1 tbsp flour

For the Dumplings (Nokedli):

• 2 cups all-purpose flour
• 2 eggs
• ½ cup water (adjust as needed)
• ½ tsp salt

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👨‍🍳 Instructions

1. Prepare the Chicken:

1. Heat oil in a large pan over medium heat.
2. Add chopped onion and sauté until soft.
3. Stir in garlic, then add paprika (remove from heat briefly to avoid burning).
4. Add chicken pieces and cook until lightly browned.
5. Add tomato, bell pepper, salt, and pepper.
6. Pour in chicken broth, cover, and simmer for 20–25 minutes.

2. Make the Creamy Sauce:

1. Mix sour cream with flour in a bowl.
2. Stir this mixture into the chicken sauce.
3. Simmer gently for 5–7 minutes until thick and creamy.

3. Prepare the Dumplings:

1. In a bowl, mix flour, eggs, salt, and water to form a soft dough.
2. Bring a pot of salted water to boil.
3. Drop small pieces of dough into the water (use a spoon or grater).
4. Cook until dumplings float (about 2–3 minutes), then drain.

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🍽️ Serving

Serve the creamy chicken paprikash hot over the dumplings. Garnish with a sprinkle of paprika or fresh parsley for extra flavor.

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💡 Tips

• Use authentic Hungarian paprika for the best taste.
• Chicken thighs give a richer flavor than breast.
• Add a touch of chili if you prefer a spicy kick.

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