Hungarian Chicken Paprikash with
Hungarian Chicken Paprikash with Homemade Nokedli
Hungarian Chicken Paprikash (Paprikás Csirke) with Nokedli is one of Hungary’s most beloved comfort foods. Tender chicken is slowly simmered in a rich paprika and onion sauce, then finished with sour cream for a creamy, velvety texture. Traditionally, it is served with soft homemade nokedli, small Hungarian egg dumplings that are perfect for soaking up every drop of the flavorful sauce.
This hearty Hungarian recipe is simple, comforting, and ideal for a cozy family dinner.
🇭🇺 Hungarian Chicken Paprikash with Nokedli
⭐ Recipe Details
- Cuisine: Hungarian
- Course: Main Course
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4–6
- Difficulty: Easy
🛒 Ingredients
For the Chicken Paprikash
- 1 kg chicken thighs or drumsticks
- 2 large onions, finely chopped
- 2 tablespoons vegetable oil or lard
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon hot paprika, optional
- 2 cloves garlic, minced
- 1 large tomato, chopped
- 1 green bell pepper, chopped
- 500–600 ml chicken stock or water
- 200 g sour cream
- 1 tablespoon all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon caraway seeds, optional
For the Nokedli
- 300 g all-purpose flour
- 2 large eggs
- 150–180 ml water
- ½ teaspoon salt
For Garnishing
- Fresh parsley, chopped
- Extra sour cream, optional
- A little Hungarian paprika
👩🍳 How to Make Hungarian Chicken Paprikash
1. Prepare the Chicken
Pat the chicken pieces dry and season generously with salt and black pepper.
Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add the chicken pieces and brown them lightly on all sides.
Remove the chicken and set aside.
2. Cook the Onions
Add the chopped onions to the same pot.
Cook for 6–8 minutes, stirring occasionally, until the onions become soft and translucent.
Add the minced garlic and cook for another 30 seconds.
3. Add the Hungarian Paprika
Remove the pot from the heat for a moment and stir in the sweet paprika.
This step is important because Hungarian paprika can become bitter if it burns.
Add the chopped tomato and green pepper, then return the pot to low-medium heat.
4. Simmer the Chicken
Return the browned chicken to the pot.
Pour in the chicken stock or water. The liquid should come about halfway up the chicken.
Cover and simmer gently for approximately 35–45 minutes, or until the chicken is tender and fully cooked.
Stir occasionally and add a little more liquid if necessary.
🥣 Make the Creamy Paprika Sauce
In a small bowl, whisk together the sour cream and flour until completely smooth.
Take a few spoonfuls of the hot paprika sauce and gradually whisk them into the sour cream mixture. This gently warms the sour cream and helps prevent curdling.
Slowly stir the mixture back into the pot.
Simmer gently for another 5–8 minutes until the sauce becomes creamy and slightly thickened.
Taste and adjust the salt and pepper.
🍜 How to Make Traditional Nokedli
1. Prepare the Dough
Place the flour and salt in a large bowl.
Add the eggs and gradually mix in the water until you have a soft, sticky dough. The dough should be thicker than pancake batter but softer than ordinary pasta dough.
There is no need to knead it.
2. Cook the Nokedli
Bring a large pot of salted water to a boil.
Using a traditional nokedli maker, spaetzle press, or the back of a spoon, drop small pieces of dough into the boiling water.
Cook for approximately 2–3 minutes, or until the dumplings float to the surface and are tender.
Remove with a slotted spoon and drain well.
For extra flavor, toss the cooked nokedli with a small amount of butter.
🍽️ How to Serve
Spoon a generous portion of hot nokedli onto each plate.
Place tender chicken pieces on top and pour plenty of the creamy paprika sauce over everything.
Finish with a little chopped fresh parsley and, if desired, an extra spoonful of sour cream.
Serve immediately while hot.
💡 Tips for the Best Chicken Paprikash
Use good-quality Hungarian paprika
The paprika is the heart of this dish. Sweet Hungarian paprika provides the characteristic color, aroma, and flavor.
Don't burn the paprika
Always add paprika away from intense direct heat. Burnt paprika can quickly become bitter.
Chicken thighs work beautifully
Bone-in chicken thighs give the sauce a particularly rich flavor, although drumsticks or other chicken pieces can also be used.
Keep the sauce gentle
Once the sour cream has been added, avoid vigorous boiling. A gentle simmer keeps the sauce smooth and creamy.
Make the nokedli fresh
Homemade nokedli are soft, tender, and excellent at absorbing the paprika sauce.
❤️ Why You'll Love This Hungarian Recipe
This dish brings together everything that makes Hungarian home cooking so comforting: sweet paprika, slow-cooked onions, tender chicken, creamy sour cream, and soft homemade dumplings.
The sauce is rich without being complicated, while the nokedli transforms the meal into a satisfying and complete Hungarian feast.
It is perfect for a Sunday family lunch, traditional Hungarian dinner, cold-weather meal, or special gathering.
📌 Frequently Asked Questions
What does “Paprikás Csirke” mean?
Paprikás csirke simply means chicken paprikash in Hungarian. It refers to chicken cooked in a paprika-based sauce, traditionally finished with sour cream.
Can I use chicken breast?
Yes. Chicken breast can be used, but it cooks faster and can become dry. Chicken thighs are generally more forgiving and flavorful.
Can I make the nokedli without a special tool?
Absolutely. A spaetzle maker is convenient, but you can also use a small spoon to drop tiny portions of dough into the boiling water.
Can I prepare this dish ahead of time?
Yes. The chicken paprikash can be prepared in advance and gently reheated. The nokedli are best freshly cooked.
📝 Recipe Card
Hungarian Chicken Paprikash with Nokedli
Tender chicken simmered in a rich Hungarian paprika and sour cream sauce, served with traditional homemade egg dumplings.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Ingredients
Chicken Paprikash
- 1 kg chicken
- 2 onions
- 2 tbsp vegetable oil or lard
- 2 tbsp sweet Hungarian paprika
- 2 cloves garlic
- 1 tomato
- 1 green pepper
- 500–600 ml chicken stock
- 200 g sour cream
- 1 tbsp flour
- Salt and black pepper
Nokedli
- 300 g flour
- 2 eggs
- 150–180 ml water
- ½ tsp salt
Instructions
- Season and lightly brown the chicken.
- Cook the onions until soft.
- Add garlic, paprika, tomato, and green pepper.
- Return the chicken and add stock.
- Cover and simmer until tender.
- Mix sour cream with flour and temper with hot sauce.
- Stir the sour cream mixture into the paprikash.
- Simmer gently until creamy.
- Prepare the nokedli dough.
- Drop small pieces into boiling salted water and cook until they float.
- Serve the nokedli with the chicken and plenty of creamy paprika sauce.
- Garnish with fresh parsley and enjoy!
Keywords: Hungarian chicken paprikash, Paprikás Csirke, Hungarian chicken recipe, chicken with nokedli, Hungarian dumplings, traditional Hungarian food, paprika chicken, Hungarian comfort food.
