When it comes to comfort dishes that warm both the belly and the soul, few meals compare to a traditional chicken paprikash with dumplings, also known as csirkepaprikás with nokedli. This is one of those classic dishes that manages to be both rich and rustic, with tender chicken simmered in a velvety paprika sauce and served over soft, pillowy dumplings. Whether you're familiar with Hungarian recipes or you're just dipping your toes into Central European cuisine, this dish deserves a spot in your regular rotation. It's satisfying, deeply flavorful, and the kind of easy chicken paprikash recipe you’ll find yourself returning to again and again.
This version keeps it authentic but approachable. You won’t need to chase down obscure ingredients or spend hours in the kitchen. If you're used to Russian chicken recipes, Turkish chicken recipes, or even Persian chicken recipes, this Hungarian staple offers a refreshing change of pace while still delivering on those same cozy, slow-simmered flavors. So let's dive into this classic—your ultimate guide to making chicken paprikash Hungarian style, complete with homemade dumplings that soak up every last drop of that heavenly sauce.
Traditional Chicken Paprikash with Dumplings (Nokedli)
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Hungarian
Large heavy-bottomed pot or Dutch oven Ideal for browning the chicken and slow simmering the sauce. Cast iron or enameled cast iron is best for heat retention.
Mixing bowl To prepare the dumpling dough.
Dumpling maker or spaetzle press (optional) This is a traditional tool used for forming the nokedli, but you can also use a colander or even a large-holed grater as a substitute.
Slotted spoon For fishing out the dumplings from boiling water.
Whisk To mix the sour cream and flour into a smooth slurry before adding to the sauce.
For the Chicken Paprikash
- 2 lbs chicken bone-in, skin-on thighs and drumsticks preferred
- 2 tablespoons vegetable oil or unsalted butter
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons Hungarian paprika sweet variety
- 1 teaspoon smoked paprika optional, for added depth
- 1 cup chicken broth preferably low sodium
- 1 cup sour cream full-fat works best
- 1 tablespoon all-purpose flour for thickening
- 1 teaspoon salt adjust to taste
- ½ teaspoon freshly ground black pepper
For the Nokedli (Dumplings)
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup water adjust for dough consistency
- 1 teaspoon salt
- 1 tablespoon butter for tossing the cooked dumplings
Sear the Chicken
Start by patting your chicken dry with paper towels and seasoning it lightly with salt and pepper. Heat the oil in your Dutch oven over medium-high heat. Add the chicken pieces, skin side down, and sear until golden brown—about 5–6 minutes per side. Work in batches if needed to avoid overcrowding the pan. Once browned, remove the chicken and set aside.
Sauté the Aromatics
In the same pot, reduce the heat to medium and add the chopped onions. Cook until soft and lightly golden, about 8 minutes. Stir in the minced garlic and cook for another minute.
Build the Flavor
Now comes the star of the show—Hungarian paprika. Sprinkle in the paprika (sweet and smoked), stirring constantly for about 30 seconds to bloom the spices. Be careful not to burn the paprika, as it can turn bitter. Quickly pour in the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom.
Simmer the Chicken
Return the chicken to the pot, skin side up. The broth should come about halfway up the chicken pieces. Cover with a lid and simmer gently on low heat for about 45 minutes, or until the chicken is cooked through and tender.
Make the Nokedli Dumplings
While the chicken simmers, prepare your dumpling dough. In a bowl, mix flour, salt, and eggs. Gradually add water until the dough reaches a thick, sticky consistency (like wet drop-biscuit dough). Bring a large pot of salted water to a boil.
Using a spaetzle maker or colander, press the dough into the boiling water. Cook the dumplings for about 2–3 minutes, or until they float to the surface. Scoop them out with a slotted spoon and toss with butter to keep them from sticking together.
Finish the Sauce
Once the chicken is tender, remove it from the pot again. In a small bowl, whisk the sour cream with the flour until smooth. Slowly stir this mixture into the simmering sauce. Return the chicken to the pot and let everything simmer together for another 5–10 minutes, until the sauce thickens slightly. Taste and adjust seasoning as needed.
Pairings
Chicken paprikash is hearty enough to stand alone, but it also pairs beautifully with a few sides:
- Pickled cucumbers or cabbage salad: These add a tart, crunchy contrast to the creamy paprika sauce.
- Steamed green beans or sautéed spinach: Lighter greens help balance the richness.
- Rustic bread: To mop up any remaining sauce on your plate.
- Dry white wine like a Riesling or a Grüner Veltliner: Complements the paprika and cream without overpowering the dish.
- For a cozy night in, enjoy with a Hungarian red wine or a cold lager beer.
Frequently Asked Questions
1. What type of chicken is best for paprikash?
Bone-in, skin-on chicken thighs and drumsticks are traditional and ideal for this recipe. They remain moist and flavorful after a long simmer. While some modern versions use chicken tenders or boneless breast for convenience, those cuts may not offer the same depth of flavor.
2. Can I make this chicken paprikash into a soup?
Absolutely. If you're looking for a chicken paprikash soup, you can increase the broth, omit the flour and sour cream thickener, and add root vegetables like carrots and potatoes. It's a warming variation that's great for chilly days.
3. Is this recipe similar to Polish or Russian chicken dishes?
There are definitely some overlaps. Polish chicken dishes and russian chicken recipes often involve braising and use similar spices, but Hungarian paprika chicken is defined by its heavy use of paprika and sour cream. It's a signature part of Hungarian cuisine and has its own unique identity among Central and Eastern European dishes.
4. Can I make the nokedli ahead of time?
Yes! You can prepare nokedli a few hours ahead and reheat them by tossing briefly in butter or warm water. They also freeze well—just spread them on a tray, freeze, and store in bags for quick use.
5. Is this an easy chicken recipe for beginners?
Definitely. Despite its rich, layered flavor, this is an easy chicken paprikash recipe that doesn’t require any special skills. Just follow the steps and give yourself enough time to let everything simmer properly. It’s one of those classic dishes that feels fancy but is actually pretty forgiving.
