Authentic Hungarian Chicken Paprikash with Nokedli

A classic, comforting Hungarian dish featuring tender chicken simmered in a rich, creamy, and deeply flavorful paprika-infused sauce, served with traditional homemade nokedli egg dumplings.

70 min total Base: 2 servings 650 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Chicken thighs and legs, Hungarian sweet paprika, Sour cream, Flour, Eggs — quantities stay the same regardless of serving count.

Chicken thighs and legs

500 grams(fixed)

Hungarian sweet paprika

2 tablespoons(fixed)

Onion

1 medium

Sour cream

100 milliliters(fixed)

Flour

150 grams(fixed)

Eggs

2 pieces(fixed)

Instructions

Sauté finely diced onion in fat until translucent. Remove from heat and stir in the paprika, then add chicken pieces to coat.

Add a splash of water, salt, and cover. Simmer on low heat for 30-40 minutes until chicken is tender.

Whisk the sour cream with a tablespoon of flour and a ladle of hot cooking liquid to temper it, then stir back into the pan to thicken the sauce.

For the nokedli: mix flour, eggs, and a pinch of salt with enough water to make a thick, stretchy, sticky batter.

Drop small portions of the batter through a nokedli maker or colander into boiling salted water. Boil until they float to the top, then drain.

💡 Chef's Tip

Always remove the pan from the heat before adding paprika to prevent it from burning and turning bitter. The dumpling batter should be thick enough to hold its shape when dropped but sticky enough to stretch slightly; add water slowly to achieve this consistency.

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