Chicken paprikash with nokedli dumplings

Name: Chicken paprikash with nokedli dumplings
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 chicken, jointed (about 1.2 kg, or a mix of legs and breasts); 2 onions (finely chopped); 2 tbsp paprika; 1 green pepper; 1 tomato; 200 ml sour cream; 1 tbsp flour; salt; pepper; 3 tbsp lard or oil; for the nokedli: 300 g flour; for the nokedli: 3 eggs; for the nokedli: 150 ml water, pinch of salt

Time: 1 hr 15 min (about 45 min hands-on)4 servingsapprox. 630 kcal / serving (estimated)approx. 53 g protein / serving

Chicken paprikash is the classic Hungarian Sunday lunch, and one of the best-known Hungarian dishes abroad. The chicken braises on an onion and paprika base until tender in its own juices, and sour cream gives it a silky, orange sauce. Homemade nokedli is all but compulsory alongside, because nothing soaks up the sauce better.

Chicken paprikash with nokedli dumplings (illustration)

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Method

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Heat the lard in a large pan over medium heat, add the onion and fry for 5 minutes, stirring constantly, until translucent.
Take off the heat, stir in the paprika, then immediately add the chicken pieces and toss well so each one is coated in the paprika base.
Season with salt and pepper and add the sliced green pepper and diced tomato.
Return to the heat and braise covered over low heat for 35-40 minutes, turning a few times - the meat should cook in its own juices; add only enough water to stop it catching.
While the meat braises, make the nokedli dough: mix the flour with the eggs, water and salt into a thick, sticky batter.
Bring salted water to the boil in a large pan, then press the dough into it through a nokedli maker, or scrape small dumplings into it from a board with a knife.
Cook the nokedli for 2-3 minutes until they rise to the surface, then lift out with a slotted spoon.
When the chicken is tender, mix the sour cream with the flour until smooth, temper it with a ladleful of the hot sauce, then stir it back into the paprika base.
Boil for another 2-3 minutes until the sauce thickens and turns creamy.
Serve hot with the nokedli.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Bone-in thighs and wings make it juicier than breast alone. Chicken breast turns tender in 20-25 minutes, so adjust the braising time to suit.
Always mix the sour cream with flour and a little hot sauce before adding it, so that it does not curdle.
The nokedli batter is right when it slides off the spoon slowly, in one piece. After cooking, toss it in a little butter or lard so that it does not stick together.

Frequently asked questions

Can chicken paprikash be frozen?

Yes, made without the sour cream it keeps for 3 months. Stir the sour cream into the sauce fresh after reheating, because it can curdle once frozen.

What can I use instead of nokedli?

Boiled pasta, rice or mashed potatoes are good too. A cucumber salad is the best match on the side.

Goes well with: Nokedli (Hungarian egg dumplings)

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