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Hungarian Chicken Paprikash with Nokedli Dumplings inspired by Café Budapest
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Inspired by Café Budapest

Hungarian Chicken Paprikash with Nokedli Dumplings

Main Course
This classic Hungarian main course features tender chicken thighs simmered in a rich paprika-infused sauce. The slow cooking method allows the flavors to meld beautifully while keeping the meat juicy. Homemade nokedli dumplings provide the perfect accompaniment to soak up the creamy, aromatic sauce.
Prep Time 25 mins
Cook Time 45 mins
Total Time 70 mins
Servings 4

Ingredients

  • 2 lbs Chicken thighs, bone-in, skin-on (About 6-8 pieces)
  • 2 tbsp Sweet Hungarian paprika (Use high-quality imported paprika if possible)
  • 2 medium Yellow onions (Finely diced)
  • 4 cloves Garlic (Minced)
  • 2 medium Tomatoes (Diced)
  • 1 large Red bell pepper (Seeded and sliced into strips)
  • 1 cup Chicken stock (Low sodium preferred)
  • 3/4 cup Sour cream (Plus extra for serving)
  • 2 cups All-purpose flour (For nokedli dumplings)
  • 3 large Eggs
  • 1/2 cup Water (For nokedli dough)
  • 2 tsp Kosher salt (Divided)
  • 1 tsp Black pepper (Freshly ground)
  • 2 tbsp Vegetable oil
  • 1 tbsp Unsalted butter
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Dutch oven or large heavy-bottomed pot
  • Spaetzle maker or colander with large holes
  • Slotted spoon
  • Large pot for boiling dumplings
  • Whisk
  • Mixing bowls

Chef's Tip

Temper the sour cream by whisking in a few tablespoons of the hot cooking liquid before adding it to the sauce. This prevents curdling and ensures a silky smooth texture in the finished dish.

Instructions

  1. Season chicken thighs generously with 1 teaspoon salt and pepper on both sides.
  2. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown chicken skin-side down first, about 4-5 minutes per side. Transfer to a plate.
  3. Reduce heat to medium and add butter to the pot. Add onions and cook until softened, about 5 minutes.
  4. Add garlic and cook for 1 minute until fragrant. Stir in paprika and cook for 30 seconds, being careful not to burn.
  5. Add tomatoes and bell pepper, stirring to combine. Cook for 3-4 minutes until slightly softened.
  6. Pour in chicken stock, scraping up any browned bits from the bottom of the pot.
  7. Return chicken to the pot skin-side up, nestling pieces into the sauce. Bring to a simmer, then reduce heat to low. Cover and simmer for 30-35 minutes until chicken is tender.
  8. While chicken cooks, prepare the nokedli dough. In a medium bowl, whisk together flour and 1/2 teaspoon salt. Make a well in the center and add eggs and water. Whisk gradually from the center outward to form a sticky, thick batter.
  9. When chicken is cooked through, transfer the pieces to a clean plate. Increase heat to medium-high and simmer the sauce for 5 minutes to reduce slightly.
  10. While sauce reduces, bring a large pot of salted water to a boil. Using a spaetzle maker or colander with large holes, push small portions of the dough through into the boiling water.
  11. Cook nokedli until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain well.
  12. Reduce heat under the sauce to low. In a small bowl, whisk together sour cream with 3 tablespoons of the hot sauce to temper. Gradually whisk this mixture back into the pot.
  13. Return chicken to the pot and gently coat with sauce. Simmer for 2-3 minutes to heat through (do not boil).
  14. Taste and adjust seasoning with remaining salt if needed.

Plating

Arrange nokedli dumplings on plates or in shallow bowls. Top with chicken pieces and generously spoon the paprika sauce over everything. Garnish with a dollop of sour cream and a sprinkle of fresh parsley.

Storage & Reheating

Refrigerate chicken and sauce separately from dumplings in airtight containers for up to 3 days. Reheat chicken and sauce gently on the stovetop over medium-low heat. Dumplings can be reheated by briefly dipping in boiling water or microwaving with a damp paper towel cover.

About This Recipe

A beloved staple of Hungarian cuisine, this version of chicken paprikash pays homage to the traditional preparation while making it accessible for home cooks. The combination of smoky-sweet paprika, tender chicken, and tangy sour cream creates a deeply satisfying dish that highlights classic Eastern European flavors. The scratch-made nokedli dumplings provide an authentic touch that elevates the entire experience.

How did it turn out?

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