Creamy Hungarian Chicken Paprikash with Homemade Nokedli
Indulge in the rich flavors of traditional Hungarian cuisine with this Creamy Chicken Paprikash served alongside fluffy Nokedli. This comforting dish features succulent chicken pieces simmered in a robust, paprika-infused sauce, accompanied by soft dumplings that soak up the delicious broth. Perfect for family gatherings or special occasions, this recipe not only fills your stomach but also warms your heart. Plus, leftovers taste even better the next day, making it an ideal make-ahead meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Chicken parts
1-3 lb (cut into pieces)
Onion
1 medium (diced)
Smoked paprika
1 tablespoon (none)
Butter or margarine
2 tablespoons (none)
Oil
1 tablespoon (none)
Water
4-6 cups (for cooking)
Chicken bouillon cube
1 (optional)
Sour cream
1 (8-16 ounce) container (none)
All-purpose flour
2 cups (for dough)
Eggs
2-6 (beaten)
Salt and pepper
to taste (none)
Instructions
1
To begin, gather all your ingredients and prepare your workspace.
2
In a large pot, heat the oil over medium heat and add the chicken parts to brown them on all sides. Once browned, remove the chicken from the pot and set aside.
3
In the same pot, add the butter (or margarine) and sauté the diced onion until it becomes transparent.
4
Stir in the smoked paprika and return the browned chicken to the pot. Pour in enough water to cover the chicken, bringing it to a boil.
5
Once boiling, reduce the heat to a simmer and let it cook for about 45 minutes, or until the chicken is very tender and near falling off the bone.
6
Carefully remove the chicken to a bowl and add fresh water back into the pot to restore the original liquid level.
7
Taste the broth and if it lacks flavor, dissolve a chicken bouillon cube (if you did not use store-bought broth) to enhance the taste.
8
Bring the broth back to a boil while you prepare the Nokedli dough.
9
In a bowl, mix the all-purpose flour with salt and pepper. Add in the eggs, whisking until a thick batter forms (2-6 eggs will create different textures, with more eggs yielding richer dumplings).
10
With the broth boiling, drop spoonfuls of the Nokedli batter into the pot, using about 1/8 to 1/4 teaspoon amounts. Cook until they float to the surface, which indicates that they are done.
11
Once all the Nokedli is cooked, stir in the sour cream to the broth, adjusting the amount based on how creamy you want the sauce to become.
12
If desired, mix 3 tablespoons of flour with 1 cup of water to create a slurry, then add to the pot to thicken the sauce.
13
Finally, return the chicken to the pot, stirring gently to combine all elements. Allow everything to heat through.
14
For optimal flavor, prepare this dish a day in advance and reheat it before serving, as it tastes even better the next day.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Hungarian Chicken Paprikash?
It is a traditional Hungarian dish featuring succulent chicken pieces simmered in a robust, smoked paprika-infused sauce and finished with sour cream.
What are Nokedli?
Nokedli are soft, fluffy Hungarian dumplings made from flour and eggs, similar to German spaetzle, used to soak up the flavorful sauce.
How long does it take to cook the chicken?
The chicken should simmer for approximately 45 minutes until it is very tender and nearly falling off the bone.
How do I make the Nokedli dough?
Mix 2 cups of all-purpose flour with salt and pepper, then whisk in 2 to 6 eggs until a thick batter forms.
How many eggs should I use for the Nokedli?
You can use between 2 and 6 eggs. Using more eggs will create a richer texture in the dumplings.
How do I know when the Nokedli are done cooking?
The Nokedli are done when they float to the surface of the boiling broth.
Can I make Chicken Paprikash in advance?
Yes, this dish is an ideal make-ahead meal because the flavors develop and taste even better the next day.
How do I thicken the sauce if it is too thin?
Mix 3 tablespoons of flour with 1 cup of water to create a slurry, then stir it into the pot and heat through.
What kind of paprika is used in this recipe?
This recipe specifically calls for 1 tablespoon of smoked paprika to provide a rich, deep flavor.
When should I add the sour cream?
The sour cream should be stirred into the broth after the Nokedli have finished cooking.
Should I brown the chicken before simmering?
Yes, brown the chicken parts in oil over medium heat on all sides and then set them aside before sautéing the onions.
How much sour cream do I need?
The recipe suggests using one 8-to-16 ounce container, depending on how creamy you want the sauce to be.
What should I do if the broth lacks flavor?
You can dissolve one chicken bouillon cube into the broth to enhance the taste, especially if you didn't use store-bought broth.
How do I drop the Nokedli into the pot?
Drop spoonfuls of the batter into the boiling broth using about 1/8 to 1/4 teaspoon amounts.
Should the chicken be in the pot when I cook the dumplings?
No, you should carefully remove the chicken to a bowl and cook the dumplings in the broth, then return the chicken at the end.
Can I use butter or margarine?
The recipe allows for either 2 tablespoons of butter or margarine to sauté the diced onions.
How much water is needed for the recipe?
You typically need 4 to 6 cups of water, or enough to cover the chicken during the simmering process.
What is the best way to prepare the onion?
The onion should be diced and sautéed until it becomes transparent.
Can I use boneless chicken?
While the recipe mentions chicken parts and bones, you can use boneless pieces, though bone-in chicken often provides more flavor to the broth.
Is this a good meal for family gatherings?
Yes, it is a comforting, heart-warming dish that is perfect for families or special occasions.
How do I reheat the leftovers?
Reheat gently on the stovetop, adding a splash of water or broth if the sauce has thickened too much in the fridge.
What kind of oil should I use for browning?
A standard vegetable or cooking oil works best for browning the chicken over medium heat.
Does this recipe include vegetables?
The primary vegetable is one medium diced onion, which serves as the flavor base for the sauce.
How much chicken is required?
The recipe calls for 1 to 3 pounds of chicken parts cut into pieces.
Why do I need to restore the liquid level after cooking the chicken?
Water evaporates during the 45-minute simmer; adding fresh water back ensures you have enough liquid to cook the Nokedli.
What equipment do I need for the Nokedli?
You only need a bowl for mixing and a spoon to drop small amounts of batter into the boiling broth.
Can I use store-bought broth?
Yes, using store-bought chicken broth instead of water and a bouillon cube is a great way to add extra depth to the dish.
How should I season the dish?
Season with salt and pepper to taste throughout the cooking process and within the Nokedli dough.
Is the sauce spicy?
No, it uses smoked paprika which is flavorful and aromatic rather than heat-heavy, though it depends on the variety of paprika you choose.
What is the final step before serving?
Return the chicken to the pot, stir gently to combine everything, and allow it to heat through completely.