Print

Hungarian Chicken Paprikash with Hand-Rolled Nokedli Dumplings

Hungarian chicken paprikash - featured image
Print Recipe

A comforting Hungarian classic featuring tender chicken thighs simmered in a creamy, smoky paprika sauce, served with rustic hand-rolled nokedli dumplings that soak up every bit of flavor.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 3 tablespoons sweet Hungarian paprika (Szabó Paprika recommended)
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups chicken broth (homemade or low-sodium store-bought)
  • 1 cup sour cream (full-fat; can substitute Greek yogurt)
  • 2 tablespoons all-purpose flour (for sauce thickening)
  • 3 tablespoons vegetable oil or lard (for sautéing)
  • Salt and freshly ground black pepper, to taste
  • For the nokedli dumplings:
  • 2 cups all-purpose flour (King Arthur flour recommended)
  • 2 large eggs, room temperature
  • 3/4 cup water (adjust for batter consistency)
  • 1 teaspoon salt

Instructions

  1. Pat chicken thighs dry and season generously with salt and pepper on both sides. (5 minutes)
  2. Heat vegetable oil or lard in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Brown chicken thighs skin-side down until golden, about 5-6 minutes per side. Remove and set aside. (12-15 minutes)
  3. Lower heat to medium. Add chopped onions to the same pan and sauté until translucent and soft, about 7 minutes. Add minced garlic and cook for another minute until fragrant. (8 minutes)
  4. Remove pan from heat briefly. Stir in sweet Hungarian paprika and flour quickly to combine with onions and garlic. (2 minutes)
  5. Slowly pour in chicken broth while stirring to prevent lumps. Return pan to medium heat and bring to a gentle simmer. Add browned chicken thighs back, skin side up. Cover and simmer until chicken is tender and cooked through, about 30-35 minutes. (35 minutes)
  6. While chicken simmers, whisk eggs and water in a mixing bowl. Gradually add flour and salt, mixing until a thick, sticky batter forms. Do not overmix; a few lumps are fine. (10 minutes)
  7. Bring a large pot of salted water to a boil. Using a nokedli maker or colander, press small portions of dough into boiling water. Dumplings will sink then float when done (2-3 minutes). Remove with a slotted spoon and set aside. Cook in batches if needed. (15 minutes)
  8. Remove chicken thighs from sauce carefully. Off heat, stir sour cream into the sauce gently to avoid curdling. Taste and adjust seasoning. Return chicken to sauce to warm through. (5 minutes)
  9. Serve nokedli dumplings on plates, top with chicken thighs, and ladle creamy paprikash sauce over. Garnish with fresh parsley if desired. (2 minutes)

Notes

To avoid curdling, stir sour cream into the sauce off heat and gently. If sauce is too thick after adding sour cream, thin with a splash of chicken broth or water. Avoid overcrowding dumplings when boiling to prevent clumping. For gluten-free, substitute flour with a gluten-free blend but expect different texture. Browning chicken well adds depth of flavor. Rustic shapes of nokedli are traditional and delicious.

Nutrition

Keywords: Hungarian chicken paprikash, nokedli dumplings, paprika chicken, comfort food, traditional Hungarian recipe, creamy chicken stew

Find it online: https://sweetstirring.com/hungarian-chicken-paprikash-recipe-easy-homemade-nokedli-dumplings-guide/