Paprikás Csirke with Nokedli (Hungarian Chicken Paprikash)

Why You’ll Love This Recipe

• Silky, brick-red paprika gravy that coats tender chicken and buttery nokedli.
• Authentic Hungarian technique: blooming paprika off-heat and tempering sour cream for a smooth sauce.
• Weeknight-friendly steps with make-ahead tips, yet special enough for guests.
• Flexible: adjust heat, swap cuts of chicken, or add mushrooms for a vegetarian twist.

Grocery List

• Produce: 2 large yellow onions, 1 green bell pepper, 3 garlic cloves, fresh parsley
• Dairy: Unsalted butter, full-fat sour cream, 4 large eggs
• Pantry: Chicken thighs, all-purpose flour, sweet Hungarian paprika, hot paprika or cayenne (optional), tomato paste, chicken stock, bay leaf, dried marjoram (optional), neutral oil, kosher salt, black pepper

Full Ingredients

For the Paprikás Csirke (Chicken Paprikash)

• 2 lb (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 tbsp neutral oil (sunflower or canola)
• 2 tbsp unsalted butter, divided
• 2 large yellow onions (about 600 g), halved and thinly sliced
• 1 green bell pepper (150 g), cored and thinly sliced
• 3 garlic cloves, minced
• 3 tbsp sweet Hungarian paprika (not smoked)
• 1/2 tsp hot Hungarian paprika or a pinch of cayenne (optional, to taste)
• 1 tbsp tomato paste
• 1 1/2 cups (360 ml) low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried marjoram (optional)
• 1 1/4 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 3/4 cup (180 g) full-fat sour cream
• 2 tbsp all-purpose flour

For the Nokedli (Spaetzle-Style Dumplings)

• 2 cups (260 g) all-purpose flour
• 1 tsp kosher salt
• 4 large eggs
• 3/4 cup (180 ml) cool water (or sparkling water for lighter dumplings)
• 1 tbsp kosher salt for the boiling water
• 2 tbsp unsalted butter, for tossing

To Finish & Serve

• Chopped fresh parsley
• Extra sour cream and a light dusting of sweet paprika (optional)

Step-by-Step Instructions

Step 1: Season and preheat

Pat the chicken thighs dry with paper towels and season lightly with 1/2 tsp of the kosher salt and a few grinds of black pepper. Set a heavy Dutch oven or deep sauté pan over medium-high heat. Have all ingredients measured and ready; this recipe moves quickly once the paprika is added.

Step 2: Sear the chicken

Add 1 tbsp neutral oil and 1 tbsp butter to the hot pot. When shimmering, sear the chicken in two batches until lightly browned on two sides, about 3–4 minutes per side. Do not fully cook through. Transfer to a plate and reserve any juices.

Step 3: Build the base and bloom the paprika

Lower heat to medium and add the remaining 1 tbsp butter. Add the onions and 1/2 tsp kosher salt; cook, stirring occasionally, until very soft and golden at the edges, 8–10 minutes. Stir in the sliced bell pepper and cook 2–3 minutes more. Add the minced garlic and cook 30 seconds until fragrant.

Take the pot off the heat. Stir in the sweet Hungarian paprika, optional hot paprika, and tomato paste until the onions are brick-red and glossy, about 30 seconds. Blooming the paprika off the heat prevents bitterness and keeps the color vibrant.

Step 4: Simmer the chicken until silky

Return the pot to medium heat. Pour in the chicken stock, add the bay leaf and marjoram (if using), and scrape up any browned bits. Return the chicken and any accumulated juices to the pot. Bring just to a simmer, then reduce to low, cover, and cook gently for 15 minutes. Uncover and continue to simmer 5–7 minutes to slightly reduce. Taste and add salt and pepper as needed.

Step 5: Make the nokedli batter

While the chicken simmers, bring a large pot of water to a boil and add 1 tbsp kosher salt. In a mixing bowl, whisk together the flour and 1 tsp kosher salt. In another bowl, whisk the eggs with the water. Pour the wet into the dry and beat vigorously with a wooden spoon until the batter is thick, smooth, and elastic, 1–2 minutes. It should be sticky and slowly fall from the spoon. Rest 5 minutes.

Step 6: Cook the nokedli

Working in batches, press the batter through a spaetzle maker or a sturdy colander with large holes directly into the boiling water. Stir to prevent sticking. When the dumplings float, cook 30–60 seconds longer. Use a slotted spoon to transfer to a bowl and toss with 2 tbsp butter. Keep warm.

Step 7: Finish with sour cream and serve

In a small bowl, whisk the sour cream and flour until smooth. Ladle in 1/2 cup hot cooking liquid from the pot, whisking to temper. Remove the chicken pot from the heat and stir in the sour cream mixture. Return to low heat and simmer gently (do not boil) for 2–3 minutes, until the sauce is glossy and lightly thickened. Adjust seasoning.

To serve, spoon a bed of warm nokedli onto plates. Ladle the paprikás csirke over the top and garnish with chopped parsley. Add a small dollop of sour cream and a light dusting of sweet paprika if you like.

Pro Tips

• Use fresh, high-quality sweet Hungarian paprika; it should smell vivid and sweet. Old paprika can taste dull or bitter.
• Always bloom paprika off the heat to avoid scorching and to preserve its color and sweetness.
• Temper the sour cream and keep the sauce below a simmer after adding it to prevent curdling.
• For lighter nokedli, replace the water with sparkling water and beat the batter until elastic.
• Prefer bone-in chicken? Sear as directed and extend the covered simmer to 25–30 minutes until the meat is just pulling from the bone.

Variations

• Mushroom Paprikás: Replace chicken with 1 1/2 lb (680 g) mixed mushrooms, sliced. Sauté until browned and continue with the recipe; use vegetable stock.
• Smoky Twist: Swap 1 tsp of the sweet paprika for smoked paprika for a subtle campfire note.
• Herbed Nokedli: Stir 2 tbsp finely chopped parsley or chives into the dumpling batter before cooking.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days. Reheat gently over low heat or in the microwave at 50% power, stirring often, just until warmed; avoid boiling after sour cream is added. The base stew (through the end of Step 4) can be made 2 days ahead; reheat and finish with sour cream just before serving. Nokedli can be cooked, cooled, and refrigerated up to 3 days; reheat in a skillet with a knob of butter. For freezing, make the base stew without the sour cream and freeze up to 2 months; thaw, rewarm, and finish with sour cream and flour before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 860 calories; 48 g protein; 55 g carbohydrates; 45 g fat; 2.9 g fiber; 1,650 mg sodium (varies with stock and added salt).