Hungarian Chicken Paprikash (Csirkepaprikás) with Nokedli

 

Hungarian Chicken Paprikash (Csirkepaprikás) with Nokedli

Ingredients:

• 500 g chicken breast or thighs, cut into pieces
• 1 onion, chopped
• 2 carrots, sliced
• 2 tbsp oil
• 2 tbsp Hungarian paprika
• 1 tbsp tomato paste
• 500 ml chicken broth
• 200 ml sour cream
• 1 tbsp flour
• Salt and black pepper to taste
• Fresh parsley for garnish

For the Nokedli (Hungarian dumplings):

• 250 g flour
• 2 eggs
• 100 ml water
• 1/2 tsp salt

Instructions:

1. Heat oil in a pot and sauté the onion until soft.
2. Add the chicken pieces and cook until lightly browned.
3. Add carrots, paprika, tomato paste, salt, and pepper.
4. Pour in the chicken broth and simmer for 25–30 minutes until the chicken is tender.
5. Mix sour cream with flour, add a little hot sauce from the pot, then stir the mixture back into the stew.
6. Cook for another 5 minutes until creamy.

To make the nokedli:

1. Mix flour, eggs, water, and salt into a soft dough.
2. Drop small pieces of dough into boiling salted water.
3. Cook until they float to the surface, then drain.

Serve the creamy chicken paprikash over the nokedli and garnish with fresh parsley.