🇭🇺 Hungarian Chicken Paprikash with Dumplings (Paprikás Csirke)

Hungarian Chicken Paprikash with Dumplings is a comforting classic featuring tender chicken simmered in a rich paprika sauce and served with soft, homemade nokedli dumplings.

The combination of sweet Hungarian paprika, onions, chicken, and creamy sour cream makes this a wonderfully satisfying family meal.

🍗 Ingredients

For the Chicken Paprikash

• 1 kg chicken thighs or drumsticks
• 2 tablespoons vegetable oil or lard
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 tomato, diced
• 1 sweet pepper, chopped
• 400–500 ml chicken broth or water
• Salt and black pepper to taste
• 200 g sour cream
• 1 tablespoon flour

For the Nokedli Dumplings

• 250 g all-purpose flour
• 2 large eggs
• 100–120 ml water
• ½ teaspoon salt

👩‍🍳 How to Make Chicken Paprikash

1. Prepare the Chicken

Season the chicken pieces with salt and pepper.

Heat the oil or lard in a large pot over medium heat. Lightly brown the chicken on both sides, then remove and set aside.

2. Cook the Onion

Add the chopped onion to the same pot.

Cook until soft and lightly golden. Add the garlic and cook for another 30 seconds.

3. Add the Paprika

Remove the pot from direct heat and stir in the Hungarian paprika.

Adding paprika away from very high heat helps prevent it from becoming bitter.

4. Add the Vegetables

Add the tomato and sweet pepper.

Return the chicken to the pot and pour in the broth or water.

Season with salt and pepper.

5. Simmer

Cover and gently simmer for 35–45 minutes, or until the chicken is tender and thoroughly cooked.

Turn the chicken occasionally and add a little more liquid if necessary.

🥟 How to Make Nokedli

1. Make the Dough

Combine the flour, eggs, salt, and water in a bowl.

Mix until you have a soft, sticky dough.

2. Cook the Dumplings

Bring a large pot of salted water to a boil.

Drop small pieces of dough into the water using a nokedli maker, spaetzle press, or small spoon.

Cook until the dumplings rise to the surface and are cooked through.

Remove with a slotted spoon and drain.

🥛 Finish the Paprikash Sauce

In a bowl, mix the sour cream and flour.

Slowly whisk in a few spoonfuls of the warm cooking liquid.

This helps prevent the sour cream from curdling.

Stir the mixture into the chicken sauce and simmer gently for a few minutes until slightly thickened.

🍽️ Serve

Place the homemade nokedli on a plate and spoon the creamy chicken paprikash over the top.

Garnish with fresh parsley if desired.

Serve with pickled cucumbers or another crisp side for a traditional-inspired meal.

💡 Helpful Tips

• Use sweet Hungarian paprika for the classic flavor.
• Don’t burn the paprika—it can quickly become bitter.
• Chicken thighs are especially good because they remain tender during simmering.
• Temper the sour cream before adding it to the hot sauce.
• Keep the nokedli small so they cook evenly.
• Adjust the sauce consistency with a little broth if needed.

🇭🇺 Why This Dish Is a Hungarian Classic

Paprikás Csirke is one of Hungary’s best-known comfort foods. The rich paprika sauce, tender chicken, and soft nokedli create a simple combination that has been enjoyed in Hungarian homes for generations.

Jó étvágyat! 🇭🇺🍗🥟