✅ Ingredients for nokedli (Hungarian dumplings):
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- ½ cup (120 ml) water (more as needed)
- ½ tsp salt
🥣 Instructions:
🐓 Make the Chicken Paprikash:
- Brown onions & chicken:
- Heat lard/oil in a large pot or deep skillet over medium heat.
- Add onions; cook until soft and golden.
- Stir in garlic; cook 1 minute.
- Remove pot from heat briefly, add paprika, salt, and pepper; stir quickly to avoid burning paprika.
- Add chicken & vegetables:
- Return to heat. Add chicken pieces; toss to coat with paprika-onion mixture.
- Add diced bell pepper and tomato.
- Simmer:
- Pour in enough broth to nearly cover chicken.
- Bring to a boil, reduce to low, cover, and simmer 45–55 minutes, until chicken is tender.
- Finish sauce:
- In a small bowl, whisk sour cream with a ladle of hot cooking liquid to temper it.
- Stir sour cream mixture into pot; simmer gently 5 minutes (don’t boil hard after adding sour cream).
🍽️ Make the Nokedli (dumplings):
- Mix dough:
- In a bowl, whisk flour and salt. Add eggs and water; mix until you have a thick, sticky batter. Add more water if needed for a thick but pourable consistency.
- Shape dumplings:
- Bring a large pot of salted water to a boil.
- Working in batches, press batter through a spaetzle maker, large-holed colander, or grater into boiling water.
- Cook & drain:
- Dumplings are done when they float (about 2 minutes).
- Remove with a slotted spoon; toss with a little melted butter or oil to prevent sticking.
✅ Serve:
- Ladle chicken and creamy paprika sauce over a mound of nokedli.
- Garnish with fresh parsley if you like.
- Enjoy with a cucumber salad or pickles on the side.
🌟 Tips:
✅ Always remove pot from heat before adding paprika — it burns easily!
✅ Bone-in chicken adds more flavor to the sauce.
✅ Use sweet Hungarian paprika for classic flavor; add a pinch of hot paprika if you like it spicy.
Would you like a step-by-step photo guide, or a recipe for a cucumber salad to serve on the side?