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Traditional Chicken Paprikash with Dumplings (Nokedli)

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Hungarian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sear the Chicken

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.