Chicken Paprikash with Dumplings🇭🇺.

👩‍🍳 Instructions:

🥘 Make the Chicken Paprikash:

  1. Sauté onion in oil/lard until soft and golden.
  2. Add garlic, stir for 30 seconds, then remove from heat.
  3. Stir in paprika (do not burn it!). Return to heat immediately.
  4. Add chicken pieces, season with salt and pepper. Sear lightly on all sides.
  5. Add chopped tomato and pepper (if using), pour in broth, and simmer covered for 45–50 minutes until chicken is tender.
  6. In a bowl, mix sour cream + flour until smooth.
  7. Stir a few spoons of hot broth into the sour cream mix to temper it, then slowly stir this into the pot.
  8. Simmer gently (no boiling!) for 5–10 minutes until the sauce thickens.

🍽️ Make the Nokedli:

  1. Mix flour, eggs, salt, and gradually add water to make a soft, sticky dough.
  2. Bring a pot of salted water to a boil.
  3. Using a nokedli/grater, colander, or spoon, drop small pieces of dough into the water.
  4. Cook 2–3 minutes, or until they float to the surface.
  5. Drain and rinse briefly with warm water. Toss with a little butter if desired.

🍴 To Serve:

  • Plate the nokedli, spoon the paprikash and sauce over it.
  • Serve with a dollop of extra sour cream, and garnish with fresh parsley if you like.

🇭🇺 Notes:

  • For more flavor, use bone-in chicken and authentic Hungarian paprika.
  • You can also add a touch of hot paprika for heat.

Would you like a vegetarian version (like mushroom paprikash) or a way to make it in a slow cooker?