Hungarian Chicken Paprikas & Dumplings

Here’s a traditional Hungarian Chicken Paprikás with Dumplings (Nokedli) 🇭🇺
It’s creamy, comforting, and a true classic.

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Hungarian Chicken Paprikás & Dumplings

Ingredients

Chicken Paprikás

• 2–2½ lbs chicken (thighs or drumsticks work best)
• 2 tbsp oil or lard
• 2 medium onions, finely chopped
• 2 tbsp Hungarian sweet paprika (very important)
• 1 tsp salt
• ½ tsp black pepper
• 1 cup chicken broth or water
• ½ cup sour cream
• 1 tbsp flour (for thickening)

Dumplings (Nokedli)

• 2 cups all-purpose flour
• 2 large eggs
• ¾ cup water (approx.)
• 1 tsp salt

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Instructions

1. Make the Chicken Paprikás

1. Heat oil in a large pot over medium heat.
2. Add onions and cook until very soft and golden (not browned).
3. Remove pot from heat, stir in paprika, salt, and pepper (prevents burning).
4. Add chicken and coat well.
5. Return to heat, add broth, cover, and simmer 40–45 minutes until chicken is tender.
6. Remove chicken and keep warm.
7. In a bowl, mix sour cream with flour.
8. Stir a little hot sauce into the sour cream (to temper), then add back to pot.
9. Simmer gently 5 minutes (do not boil).

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2. Make the Dumplings (Nokedli)

1. Bring a large pot of salted water to a boil.
2. Mix flour and salt. Add eggs and water gradually to form a sticky batter.
3. Drop batter into boiling water using a spoon or dumpling maker.
4. When dumplings float (2–3 minutes), remove with a slotted spoon.
5. Toss lightly with butter if desired.

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3. Serve

• Place dumplings on plate
• Top with chicken and plenty of paprika sauce
• Optional garnish: chopped parsley

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Tips for Authentic Flavor

• Use real Hungarian paprika (sweet, not smoked)
• Sour cream should be full-fat
• Never boil after adding sour cream

If you want, I can also share:

• 🍲 One-pot version
• 🌶️ Spicier Csípős paprika variation
• 🍗 Boneless chicken option

Just let me know!