Instructions
1. Cook the Chicken Paprikash:
- Heat the oil/lard in a large pot. Add chopped onions and cook until soft and golden.
- Remove from heat briefly, stir in the paprika (so it doesn’t burn), then add garlic.
- Return pot to heat and add chicken pieces, browning lightly on all sides.
- Stir in tomato and bell pepper. Season with salt and pepper.
- Add broth just enough to cover the chicken halfway. Cover and simmer gently for about 45 minutes, until chicken is tender.
- In a bowl, mix sour cream with flour. Temper it with a few spoonfuls of hot liquid from the pot, then stir it back into the sauce. Let it simmer for a few more minutes until creamy and smooth.
2. Make the Dumplings (Nokedli):
- In a bowl, mix flour, eggs, water, and salt into a sticky dough (slightly thicker than pancake batter).
- Bring a large pot of salted water to a boil.
- Using a nokedli maker or a colander with large holes, press the dough into the boiling water.
- Cook until dumplings float to the surface (2–3 minutes). Remove with a slotted spoon and toss with a little butter.
🍽 To Serve:
Place fluffy dumplings on plates, top with generous spoonfuls of chicken and the rich paprika sauce. Garnish with a dollop of sour cream and sprinkle of fresh parsley if desired.
This is true Hungarian comfort food — creamy, paprika-rich, and perfect with nokedli!
Would you like me to also share a quick stovetop shortcut version (ready in under 30 minutes), or do you prefer the authentic slow-simmered style?