Hungarian Chicken Paprikash (Chicken and Dumplings)

Ahhh, Hungarian Chicken Paprikash with Dumplings 🤍—pure comfort food. Here’s a classic, authentic-style recipe with nokedli (Hungarian dumplings), the way Hungarian grandmas intend.

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🍗 Hungarian Chicken Paprikash (Paprikás Csirke)

Ingredients

Chicken Paprikash

• 2–2½ lb bone-in chicken pieces (thighs & drumsticks are best)

• 2 tbsp lard or neutral oil (lard = traditional)

• 2 large onions, finely chopped

• 2–3 tbsp Hungarian sweet paprika (don’t skimp)

• ½ tsp hot paprika (optional but nice)

• 3 cloves garlic, minced

• 1 tsp salt (plus more to taste)

• ½ tsp black pepper

• 1 cup chicken broth

• ½ cup sour cream (full-fat)

• 1 tbsp flour (for thickening)

• Optional: ½ green bell pepper or tomato, chopped (very traditional)

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Instructions

1. Brown the chicken
   Heat lard/oil in a large pot. Season chicken lightly with salt and pepper. Brown on both sides, then remove and set aside.

2. Make the paprika base
   In the same pot, sauté onions over medium heat until very soft and lightly golden (10–15 min).
   Remove pot from heat, stir in paprika and garlic (this prevents bitterness).

3. Simmer
   Return chicken to pot. Add broth (and pepper/tomato if using). Cover and simmer gently for 35–45 minutes, until chicken is very tender.

4. Finish with sour cream
   Mix sour cream with flour until smooth. Stir into the pot and simmer 5 more minutes. Do not boil hard—keep it gentle.

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🥟 Hungarian Dumplings (Nokedli)

Ingredients

• 2 cups all-purpose flour

• 2 eggs

• ¾–1 cup water (or milk)

• 1 tsp salt

Instructions

1. Bring a large pot of salted water to a boil.

2. Mix flour and salt, add eggs, then water gradually until you have a sticky, thick batter.

3. Drop dough into boiling water using a spoon, spaetzle maker, or colander.

4. Dumplings are done when they float (1–2 minutes). Scoop out and drain.

5. Optional but amazing: toss with a little butter.

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🥄 To Serve

• Plate dumplings

• Spoon chicken and lots of paprika gravy over the top

• Add extra sour cream if you’re feeling cozy (you should be)

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Pro Tips 🇭🇺

• Use real Hungarian paprika (Szeged or Kalocsa)—it makes or breaks the dish.

• Never burn paprika. Always remove from heat before adding it.

• This dish is even better the next day.

If you want:

• a slow-cooker version

• a boneless/quick weeknight version

• or the old-school no-flour thickening method