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Creamy Hungarian Chicken Paprikash Recipe with Easy Hand-Rolled Nokedli Dumplings

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A comforting and authentic Hungarian chicken stew with a creamy paprika sauce served alongside tender, hand-rolled nokedli dumplings. Perfect for cozy nights and family dinners.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tablespoons sweet Hungarian paprika
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth or stock
  • 1 cup sour cream (full-fat)
  • 2 tablespoons vegetable oil or lard
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon caraway seeds (optional)
  • 2 cups all-purpose flour
  • 2 large eggs, room temperature
  • 3/4 cup water (plus more if needed)
  • 1/2 teaspoon salt
  • Butter, for tossing cooked dumplings (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of oil or lard in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and brown for about 5-7 minutes per side until golden. Remove and set aside.
  2. In the same pan, reduce heat to medium. Add the chopped onions and cook until translucent and slightly caramelized, about 8-10 minutes. Stir in the minced garlic and cook for another minute, careful not to burn.
  3. Remove the pan from heat briefly. Stir in the sweet paprika and caraway seeds (if using). Mix quickly to coat onions and garlic.
  4. Return the pan to medium heat. Nestle the browned chicken thighs back in. Pour in the chicken broth. Bring to a gentle simmer, cover, and cook for 30-35 minutes until the chicken is tender and cooked through.
  5. While the chicken simmers, whisk together flour and salt in a large bowl. Beat the eggs and water together, then gradually add to the flour, stirring to create a thick, sticky batter. Let it rest for 10 minutes to hydrate.
  6. Bring a large pot of salted water to a boil. Using your hands or a buttered teaspoon, pinch off small pieces of dough and drop them into the boiling water. They’ll float to the surface in about 2-3 minutes. Scoop them out with a slotted spoon and toss with a little butter to prevent sticking.
  7. Remove the chicken pieces to a plate. Off the heat, stir sour cream into the sauce gradually, mixing well to avoid curdling. Return chicken to the pan and warm through gently for 5 minutes. Adjust seasoning with salt and pepper.
  8. Spoon chicken and sauce over a bed of nokedli dumplings. Garnish with fresh parsley if desired. Enjoy immediately!

Notes

Do not overcrowd the pan when browning chicken to ensure proper searing. Add paprika off the heat to prevent bitterness. Temper sour cream by mixing with hot broth before adding to sauce to avoid curdling. Nokedli dough should be sticky but not too wet. Cook dumplings fresh for best texture. Leftovers keep well refrigerated for up to 3 days; reheat dumplings gently to avoid mushiness. Avoid freezing the sour cream sauce directly as it can split.

Nutrition

Keywords: Hungarian chicken paprikash, nokedli dumplings, creamy chicken stew, paprika chicken, traditional Hungarian recipe, hand-rolled dumplings

Find it online: https://sweetstirring.com/creamy-hungarian-chicken-paprikash-recipe-with-easy-hand-rolled-nokedli-dumplings/