Hungarian Chicken Paprikash with dumplings could easily be a close second to goulash as Hungary’s national dish. It is another loved dish and for good reason. This Hungarian main course is easy and fantastic.
There are many variations for authentic paprikas, some recipes call for peppers and tomatoes, different amounts and types of paprika, with and without the skin on the chicken etc. This common Hungarian dish with any variation is worth a try, it is simply delicious. If you are not up to making the nokedli, (which I would highly recommend you try) it could be served on any type of noodle or dumpling.
You can simply use a colander to make the nokedli by pushing the dough through the holes, but they make a nokedli maker which comes in quite handy. You will fall in love with these little nuggets and trust me you will want to make them time and time again. You can pick up a nokedli maker also called a spaetzle maker here if you are so inclined.
This dish is also easily converted to be Plant Paradox compliant, simply use pastured chicken and broth, and omit the dumplings or use compliant flour. I will update the recipe for the nokedli when I attempt it with compliant flour.
I really hope you make this Hungarian chicken paprikash with dumplings, it is a real treat that you and your family will love.
Did you know that there is a statue in Budapest City Park called Anonymous and legend has it that if you touch the pen of the statue, it will bless you with great writing abilities. It appears by the appearance of the shiny surface of the pen that many believe it is true.
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Hungarian Chicken Paprikash with Dumplings (Csirke-Paprikas & Nokedli)
- for the chicken Paprikash:
- 2 ½ lbs chicken pieces legs and thighs with the skin skinless, boneless could easily be substituted
- 3 tablespoons unsalted butter
- 2 lbs. yellow onions sliced lengthwise
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon hot Hungarian paprika adjusted to taste
- 1 cup chicken broth
- ½ cup sour cream
- 2 eggs
- ½ teaspoon salt
- ¾ cup water
- 2 cups all-purpose flour
- Instructions for the chicken paprikash:
- Salt the chicken pieces well and let them sit out while you slice the onions. (Bringing the chicken pieces to room temperature)
- Melt the butter in a large Dutch oven over medium high heat. When the butter is hot, pat the chicken pieces dry with a paper towel and place them skin side down in the pan. Brown the chicken on all sides, taking care to keep the skin intact. Once browned, remove and set aside.
- Add the onions to the pan and cook them, scraping up the bits from the bottom of the pan, cook until lightly browned.
- Add the paprika, black pepper to the onions and stir to combine. Add the chicken broth and deglaze the bottom of the pan.
- Add the chicken pieces back into the pan on top of the onions. Cover and cook on a low simmer for about 25 minutes or until the chicken is cooked through. (Internal temperature should be at least 165 degrees f) If you want to cook the chicken until it falls off the bone, that should take another 30 minutes or so.
- Once the chicken is cooked to your liking, remove it once again from the pan.
- Allow the pan to cool for a few minutes and slowly stir in the sour cream. Add salt to taste.
- Put the chicken back into the pan and coat well with the sauce.
- Serve with Nokedli or any noodles or dumplings.
- Place a large pot with salted water and bring to a boil
- Combine eggs, salt and water, mix well with a whisk
- Add flour, a little at a time enough to make a soft, sticky dough
- Let dough rest for 10 minutes
- Beat mixture together
- There are different methods of dropping the dough into the water.
- If you have a colander and a spatula- hold the colander over the boiling water, put a little of the dough mixture into the colander and push through the holes with a spatula.
- Alternatively, you can just drop small pieces of the dough mixture using a teaspoon
- You can also purchase a Nokedli or spaetzel maker designed especially to make these small dumplings.
- Whatever method you use, when the Nokedli rises to the top, it is done.
- Remove with a slotted spoon and rinse under cold water.
- Serve with the chicken paprikash, it would also be wonderful added to any stew.