Hungarian Chicken Paprikash with Dumplings (Nokedli)

 Ingredients

For the chicken:

6 chicken thighs

2 tbsp vegetable oil

1 large onion, finely chopped

2 tbsp Hungarian sweet paprika

2 cloves garlic, minced

1 cup chicken broth

1/2 cup sour cream

Salt and black pepper to taste

Fresh parsley for garnish

For the dumplings (Nokedli):

2 cups all-purpose flour

2 eggs

1/2 cup water

1 tsp salt

Instructions

Heat the oil in a large skillet over medium heat. Brown the chicken thighs on both sides, then remove and set aside.

In the same pan, sauté the onion until soft and golden. Add the garlic and cook for 1 minute.

Remove the pan from the heat and stir in the paprika. Add the chicken broth and mix well.

Return the chicken to the pan. Cover and simmer for 35–40 minutes until the chicken is tender.

In a small bowl, mix the sour cream with a few spoonfuls of the hot sauce, then stir it back into the pan. Season with salt and pepper.

For the Dumplings

Mix the flour, eggs, salt, and water into a soft dough.

Bring a pot of salted water to a boil.

Drop small pieces of dough into the boiling water.

Cook for 2–3 minutes, until they float to the surface. Drain.

To Serve Place the dumplings on a plate, top with the chicken and paprika sauce, and garnish with fresh parsley.

Enjoy your traditi

onal Hungarian meal! 🇭🇺🍽️