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chicken paprikash and nokedli in a blue geometric bowl

Chicken Paprikash with Nokedli

Chicken Paprikash or (Paprikás Csirke) is one of the best known Hungarian dishes. It is warm and comforting and deep in flavour with paprika and chicken. It is also incredibly easy to make, requiring less than 10 ingredients from start to finish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5
Calories 448 kcal

Ingredients
  

For the Paprikash:

  • 1 kg drumsticks around 10-12
  • Oil or butter
  • 1 large brown onion diced
  • 4 cloves garlic peeled and minced
  • 1 tbsp tomato paste
  • 3 tablespoons Hungarian paprika
  • 2 tablespoons all-purpose flour
  • 2 large tomatoes diced (or 400g tinned tomatoes)
  • 500 ml chicken stock
  • 1/3 cup sour cream

For the Nokedli:

  • 2 eggs
  • 2/3 cup milk
  • 1 cup flour
  • Pinch of salt

Instructions
 

For the Paprikash:

  • - Preheat a large saucepan. Season the chicken generously with salt and a drizzle of olive oil. Lay the chicken pieces in the pan and brown all over, about 3 minutes per side.
  • - Once browned, transfer the chicken to a plate.
  • - In the same pan, add the onion and garlic and sauté until softened.
  • - Add the tomato paste, fry for another minute then add the tomatoes, paprika and stock, then add the chicken back in.
  • - Reduce the heat to low and simmer for around 30 minutes or until the chicken has softened and the sauce has thickened.
  • - In the meantime, make the nokedli.
  • - Mix the flour into a 1/3 cup of water (or stock if you have any remaining) until fully dispersed.
  • - Remove the chicken pieces again and increase the heat slightly.
  • - Stir the flour mix into the sauce, mixing constantly to prevent lumps forming. Simmer for a minute or 2 until thickened then stir in the sour cream.
  • - Before serving, season to taste with salt then serve atop nokedli.

For the Nokedli:

  • To make the nokedli, whisk together the eggs, milk and salt.
  • - Add the flour and mix until just combined then set aside while bringing a small pot of salted water to the boil.
  • - Using 2 teaspoons, scrape small blobs of dough into the boiling water. If you have a spaetzle maker, use that instead.
  • - The dumplings are cooked once they float to the surface.
  • Remove with a slotted spoon and repeat batches until the dough is used up.
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