Can I make this dish spicier?
Yes, you can add a pinch of hot Hungarian paprika along with the sweet paprika for a spicier kick.
DINNER
Classic Hungarian Chicken Paprikash with Homemade Nokedli
Experience the warmth of Hungarian home cooking with this classic chicken paprikash. Succulent chicken pieces are gently simmered in a velvety, deeply flavored paprika sauce, creating a dish that's both comforting and profoundly satisfying. Served traditionally with light, fluffy homemade nokedli (Hungarian egg noodles), it's a complete meal that brings a taste of Eastern Europe to your table.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 8-10 minutes.
02
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes. Stir in the 3 tablespoons sweet Hungarian paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute, stirring constantly to toast the paprika.
03
Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is tender.
04
While the chicken simmers, prepare the nokedli. In a medium bowl, whisk together 2 cups all-purpose flour, 2 large eggs, 1/2 cup water, and 1/2 teaspoon salt until a thick, sticky batter forms. Let the batter rest for 10 minutes.
05
Bring a large pot of salted water to a rolling boil. Using a nokedli maker or a colander with large holes, press the batter directly into the boiling water. Cook the nokedli for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and rinse briefly under cold water to prevent sticking.
06
In a small bowl, whisk together 1/2 cup sour cream and 1 tablespoon all-purpose flour until smooth. Remove the chicken from the heat. Gradually whisk the sour cream mixture into the chicken paprikash sauce until fully incorporated and slightly thickened. Do not boil the sauce after adding sour cream.
07
Serve the Hungarian Chicken Paprikash immediately over the freshly made nokedli. Garnish with fresh parsley if desired.
About This Recipe
Experience the warmth of Hungarian home cooking with this classic chicken paprikash. Succulent chicken pieces are gently simmered in a velvety, deeply flavored paprika sauce, creating a dish that's both comforting and profoundly satisfying. Served traditionally with light, fluffy homemade nokedli (Hungarian egg noodles), it's a complete meal that brings a taste of Eastern Europe to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use bone-in, skin-on chicken thighs and remove the skin after cooking. Ensure your sour cream is at room temperature before adding it to the sauce to prevent curdling. Use good quality Hungarian sweet paprika for authentic flavor.
Easy Substitutions
You can substitute chicken breast for thighs, but reduce cooking time to prevent dryness. Heavy cream can be used instead of sour cream for a milder, richer sauce. Store-bought egg noodles or spaetzle can replace homemade nokedli.
Storage & Reheating
Store leftover Chicken Paprikash and nokedli separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Nokedli can be reheated by briefly boiling or pan-frying.
Serving Suggestions
Serve with a dollop of extra sour cream and a sprinkle of fresh chopped parsley. A simple cucumber salad or pickled vegetables make a refreshing side. A glass of dry white wine, such as a Hungarian Furmint, pairs wonderfully with this dish.
Common Mistakes
Using regular paprika instead of Hungarian sweet paprika will result in a less authentic flavor. Boiling the sauce after adding sour cream can cause it to curdle; always remove from heat or keep on very low heat. Overcooking the chicken will make it dry and tough. Not resting the nokedli batter can make it harder to work with and result in less tender noodles.
Frequently Asked Questions
What if my sauce is too thin?
If the sauce is too thin, you can make a slurry with 1 teaspoon of flour and 1 tablespoon of water, then whisk it into the simmering sauce until it thickens to your desired consistency.
Can I prepare the nokedli ahead of time?
You can make the nokedli up to a day in advance and store them in the refrigerator. Toss them with a little oil to prevent sticking, then reheat by briefly boiling or pan-frying before serving.
MORE TO KNOW
The key to authentic Hungarian Paprikash is using high-quality sweet Hungarian paprika. This spice not only provides color but also a deep, earthy, and slightly sweet flavor that is central to the dish. When adding paprika, be careful not to burn it, as this can make the sauce bitter. Cooking it briefly with the onions and chicken helps to bloom its flavors. The nokedli, or Hungarian egg noodles, are traditionally made with a simple batter and pressed into boiling water, creating small, irregular dumplings that are perfect for soaking up the rich paprikash sauce. If you don't have a nokedli maker, you can use a colander with large holes or even carefully spoon small bits of batter into the water.
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