Hungarian chicken paprikash is a paprika-rich chicken stew served with nokedli, soft homemade dumplings similar to spaetzle. Onion, sweet paprika, and sour cream make a savory, gently tangy sauce, while the dumplings catch every bit of it. Ingredients and proportions vary by region and household; this version keeps the method straightforward and cooks the chicken and dumplings separately for reliable results.

Ingredients

3 lb (1.36 kg) bone-in, skin-on chicken pieces, such as 4 thighs and 4 drumsticks
1½ tsp (9 g) fine salt, divided, plus more for the dumpling water
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil or lard
2 medium yellow onions, finely chopped, about 10½ oz (300 g)
3 tbsp (21 g) Hungarian sweet paprika
1 medium tomato, finely chopped, about 5 oz (150 g)
1 small green bell pepper, seeded and chopped, about 4 oz (120 g)
1½ cups (360 ml) low-sodium chicken stock or water
1 cup (240 g) full-fat sour cream, at room temperature
1 tbsp (8 g) all-purpose flour, for thickening the sauce
For the nokedli: 2 cups (250 g) all-purpose flour
For the nokedli: 2 large eggs, about 3½ oz (100 g) without shells
For the nokedli: ½ cup (120 ml) water, plus 1–2 tbsp (15–30 ml) more if needed
For the nokedli: 1 tsp (6 g) fine salt
Optional: 2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the chicken and aromatics. Pat the chicken dry and season it on all sides with about 1 tsp (6 g) of the salt and the black pepper. Chop the onions, tomato, and bell pepper before heating the pan. Set the sour cream out so it can lose some of its chill; this helps it blend smoothly into the hot sauce later.
Brown the chicken. Heat the oil or lard in a wide, heavy pot or Dutch oven over medium heat. Arrange the chicken skin-side down in a single layer, working in batches if needed. Brown for 5–6 minutes, turn, and brown the other side for about 3 minutes. The goal is golden skin and rendered fat, not fully cooked chicken. Transfer the pieces to a plate. If the pot has more than a thin coating of fat, spoon off the excess, leaving roughly 2 tbsp (30 ml).
Soften the onion and bloom the paprika. Add the onion to the pot and cook for 6–8 minutes, stirring often, until soft and translucent but not deeply browned. Remove the pot from the heat for a moment, stir in the paprika, and let it coat the onion for about 20 seconds. Paprika can turn bitter if scorched, so keep it moving and do not leave the pot over high heat. Add the tomato and green pepper, return the pot to medium heat, and stir for 2 minutes.
Simmer the chicken. Pour in the stock or water, scraping up the browned bits. Add the remaining ½ tsp (3 g) salt and return the chicken and any plate juices to the pot, skin-side up. The liquid should come partway up the pieces rather than cover them. Bring it just to a simmer, cover, and cook gently for 30–35 minutes, turning the pieces once if they are not mostly submerged. Check the thickest part of a thigh or drumstick with a food thermometer, avoiding the bone. Chicken must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. If it has not reached that temperature, continue simmering and check again after a few minutes.
Mix the nokedli dough. While the chicken simmers, whisk the flour and salt in a bowl. Beat the eggs with the ½ cup (120 ml) water, add them to the flour, and stir just until a thick, sticky batter forms. It should fall slowly from a spoon; if it is too stiff to press through a spaetzle maker or colander, mix in additional water 1 tbsp (15 ml) at a time. Do not knead it smooth—overworking makes the dumplings dense. Keep the dough covered while you finish the chicken.
Finish the sour-cream sauce. When the chicken is cooked, lift the pieces onto a plate and keep them loosely covered. In a small bowl, whisk the flour into the room-temperature sour cream until smooth. Whisk in a ladleful of hot cooking liquid gradually, then stir the warmed mixture back into the pot. Heat over low, stirring, for 2–3 minutes until the sauce is smooth and lightly thickened. Do not let it boil vigorously after adding sour cream, or the sauce may split. Return the chicken to the pot and turn the pieces gently in the sauce.
Boil and serve the nokedli. Bring a large pot of salted water to a steady boil. Press the batter through a nokedli maker, spaetzle maker, or the large holes of a colander into the water, working in batches so the dumplings have room to move. Stir once to separate them. When they float, cook for another 1–2 minutes, then lift them out with a slotted spoon and drain. The egg-containing dumplings should be set and reach 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes; check a larger dumpling with a food thermometer if you want to verify. Serve the nokedli hot with chicken and plenty of paprika-sour cream sauce. Sprinkle with parsley if desired.

Tips

Choose the right paprika. Hungarian sweet paprika gives the sauce its characteristic warm, rounded pepper flavor and red color. If it is unavailable, ordinary sweet paprika is a practical substitute, though the flavor may be less fragrant. Smoked paprika makes the dish noticeably smoky, so use it only if you want that variation rather than as a one-for-one traditional substitute.
Keep the heat gentle. Once the paprika goes into the onion, avoid high heat. The brief off-heat bloom releases its aroma without burning it; burnt paprika can make the entire sauce taste harsh.
Temper the sour cream. Bringing the sour cream closer to room temperature and whisking hot liquid into it a little at a time reduces the chance of lumps or curdling. Full-fat sour cream is more stable than low-fat. If the sauce looks slightly grainy, take it off the heat and whisk gently; do not try to fix it with a hard boil.
Use chicken pieces of similar size. Bone-in thighs and drumsticks stay moist during simmering and contribute flavor to the sauce. Boneless thighs can work, but they cook faster, so begin checking their temperature earlier. If using chicken breast, add it later or remove it as soon as it reaches 165°F (74°C) to help prevent dryness.

Serving Suggestions

Serve the chicken and sauce over a generous mound of nokedli, ideally in warm shallow bowls so the sauce stays hot. A spoonful of sauce over each portion is not quite enough; include extra at the table because the dumplings absorb it quickly. Add a crisp, lightly dressed cucumber salad, a simple green salad, or pickled vegetables to bring a cool, tangy contrast to the rich sauce. A slice of crusty bread is useful for catching what remains in the bowl, though it is optional when there are dumplings on the plate. For a family-style meal, bring the pot of chicken and a separate bowl of nokedli to the table and let everyone serve themselves.

Variations

Use a mix of chicken cuts. Thighs and drumsticks are a dependable combination, but you can use all thighs or a cut-up whole chicken. Different pieces may finish at different times, so check each piece and move any that reaches 165°F (74°C) to a covered plate while larger pieces continue cooking. A boneless version is quicker but has a less deeply flavored broth.

Adjust the pepper and tomato. Green pepper and tomato appear in many home-style versions, while some cooks use less or leave one out. For a milder, simpler onion-and-paprika sauce, omit the green pepper and tomato and add an extra ¼ cup (60 ml) stock if the pot needs more liquid. The sauce will taste more directly of onion, paprika, and sour cream.

Make the dumplings gluten-free. Use a cup-for-cup gluten-free flour blend that includes a binder, and begin with slightly less water because blends absorb liquid differently. Add enough water for a thick, pressable batter. The dumplings may be softer or more delicate than wheat-flour nokedli, so cook a small test batch first. To thicken the sauce, replace the all-purpose flour with 2 tsp (6 g) cornstarch mixed with a little cold water, then stir it into the tempered sour cream.

Storage and Reheating

Refrigerate chicken, sauce, and nokedli within 2 hours of cooking, storing them in covered containers. They keep for 3–4 days in the refrigerator. If possible, store the dumplings separately: they soak up sauce as they sit, and keeping them apart makes it easier to control their texture when reheating. The chicken and sauce can be frozen in a sealed freezer-safe container for up to 2 months for best quality. Sour-cream sauce may look separated after thawing, but gentle reheating and stirring can bring it closer together. Nokedli can also be frozen, though it may soften after thawing.

Reheat only the amount you plan to eat. Warm the chicken and sauce in a covered saucepan over low heat, stirring carefully and adding a splash of stock or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Warm nokedli in a separate pan with a little butter or water, or add it to the sauce near the end; avoid a vigorous boil, which can break up the dumplings and make the sour cream sauce grainy. Refrigerate any reheated portion that is not eaten promptly, and do not leave cooked food at room temperature for more than 2 hours.

Frequently Asked Questions

What is nokedli?
Nokedli are small Hungarian flour-and-egg dumplings, commonly served with saucy dishes such as chicken paprikash. They are related to spaetzle, though names, shapes, and household methods vary. Their soft, irregular shape is ideal for holding the paprika sauce.

Can I make nokedli without a spaetzle maker?
Yes. A large-holed colander or a sturdy slotted spoon with fairly large openings can work; press the sticky dough through with a spatula into boiling water. Make a small batch at first to see whether the holes are wide enough. A fine sieve is usually too small and can make the process frustrating.

Can I make the chicken paprikash ahead?
Yes. Cook the chicken and sauce, cool and refrigerate them promptly, then reheat gently to 165°F (74°C) before serving. For the freshest dumpling texture, boil the nokedli shortly before the meal. If you make them ahead too, keep them separate and reheat gently with a little butter or water.

Why is my paprika sauce bitter or thin?
A bitter taste most often means the paprika scorched, which is why the pot is briefly taken off the heat before the spice is stirred in. A thin sauce may need a few more minutes of gentle simmering before the sour cream mixture is added, or a little more flour whisked smoothly into the sour cream. Avoid a hard boil once the sour cream is in the pot.

Can I use boneless chicken?
Yes. Boneless thighs are the closest practical swap and usually need less time than bone-in pieces. Start checking early and remove them when the thickest part reaches 165°F (74°C). Bone-in chicken takes longer but gives the cooking liquid more time to develop flavor as it simmers.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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