Hungarian Chicken Paprikash with Nokedli

 Ingredients

For the Chicken Paprikash:

4 chicken thighs, bone-in and skin-on

2 tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

2 tablespoons sweet Hungarian paprika

1 teaspoon smoked paprika

1 large tomato, chopped

1 green bell pepper, chopped

1 cup chicken stock

½ cup sour cream

2 tablespoons all-purpose flour

Salt and black pepper, to taste

1 tablespoon chopped fresh parsley

For the Nokedli:

2 cups all-purpose flour

2 large eggs

½ teaspoon salt

About ¾ cup water

Instructions

Brown the chicken: Season the chicken with salt and pepper. Heat the oil in a large skillet or Dutch oven and brown the chicken on both sides. Remove and set aside.

Make the paprika sauce: Add the onion to the same pan and cook until soft. Add the garlic and cook for 30 seconds. Remove the pan briefly from the heat and stir in the Hungarian paprika and smoked paprika to prevent them from burning.

Add vegetables: Stir in the tomato and bell pepper. Return the chicken to the pan and pour in the chicken stock.

Simmer: Cover and simmer over low heat for about 35–45 minutes, until the chicken is tender and fully cooked.

Finish the sauce: Mix the sour cream with the flour until smooth. Stir a little hot sauce into the sour-cream mixture, then gradually return it to the pan. Simmer gently for another 5 minutes. Season to taste.

Make the nokedli: Mix flour, eggs, salt, and enough water to form a soft, sticky dough. Bring a large pot of salted water to a boil. Drop small pieces of dough into the water using a spoon or a spaetzle/nokedli maker. Cook until the dumplings float, then drain.

Serve: Place the chicken and paprika sauce in a serving dish, surround it with the nokedli, and sprinkle with fresh parsley.

🇭🇺 Hungarian name: Paprikás csirke nokedlivel

Serves: 4

Preparation:

20 minutes

Cooking: 45 minutes