Hungarian Chicken Paprikash with Dumplings (Csirke-Paprikas and Nokedli)
Try this Hungarian Chicken Paprikash with Dumplings recipe, or contribute your own.
Try this Hungarian Chicken Paprikash with Dumplings recipe, or contribute your own.
- 2 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 3/4 cup water
- salt
- 1 cup chicken broth
- 3 tablespoons unsalted butter
- for the chicken paprikash:
- 2 1/2 lbs chicken pieces legs and thighs with the skin (skin boneless could easily be substituted)
- 2 lbs. yellow onions sliced lengthwise
- 2 tablespoons sweet hungarian paprika
- 1 tablespoon hot hungarian paprika (adjusted to taste)
- Carbohydrate 34.7939739288109 g
- Cholesterol 175.837916671406 mg
- Fat 39.335217779751 g
- Fiber 1.99108894528578 g
- Protein 44.3239716722747 g
- Saturated Fat 13.8689471676562 g
- Serving Size 1 1 serving (681g)
- Sodium 723.8043062358 mg
- Sugar 32.8028849835252 g
- Trans Fat 3.29050383357833 g
- Calories 680 calories
Step-by-step
- Salt the chicken pieces well and let them sit out while you slice the onions. (Bringing the chicken pieces to room temperature)
- Melt the butter in a large Dutch oven over medium-high heat. When the butter is hot, pat the chicken pieces dry with a paper towel and place them skin side down in the pan. Brown the chicken on all sides, taking care to keep the skin intact. Once browned, remove and set aside.
- Add the onions to the pan and cook them, scraping up the bits from the bottom of the pan, until lightly browned.
- Add the paprika and black pepper to the onions and stir to combine. Add the chicken broth and deglaze the bottom of the pan.
- Add the chicken pieces back into the pan on top of the onions. Cover and cook on a low simmer for about 25 minutes or until the chicken is cooked through. (Internal temperature should be at least 165 degrees F) If you want to cook the chicken until it falls off the bone, that should take another 30 minutes or so.
- Once the chicken is cooked to your liking, remove it once again from the pan.
- Allow the pan to cool for a few minutes and slowly stir in the sour cream. Add salt to taste.
- Put the chicken back into the pan and coat well with the sauce.
- Serve with Nokedli or any noodles or dumplings.
- Place a large pot with salted water and bring to a boil.
- Combine eggs, salt, and water, mix well with a whisk.
- Add flour, a little at a time, enough to make a soft, sticky dough.
- Let dough rest for 10 minutes.
- Beat mixture together.
- There are different methods of dropping the dough into the water. If you have a colander and a spatula - hold the colander over the boiling water, put a little of the dough mixture into the colander and push through the holes with a spatula.
- Alternatively, you can just drop small pieces of the dough mixture using a teaspoon.
- You can also purchase a Nokedli or spaetzel maker designed especially to make these small dumplings.
- Whatever method you use, when the Nokedli rises to the top, it is done.
- Remove with a slotted spoon and rinse under cold water.
- Serve with the chicken paprikash; it would also be wonderful added to any stew.
A Taste of Home: My Hungarian Chicken Paprikash Adventure
The aroma of paprika, rich and smoky, fills my kitchen. It’s a scent that instantly transports me back to my grandmother's cozy home in Hungary, a place where laughter echoed through the rooms and the warmth of family permeated every corner. Today, I’m sharing a recipe that encapsulates those memories—a recipe for Hungarian Chicken Paprikash with Nokedli (dumplings), a dish so comforting and flavorful, it’s guaranteed to warm your heart and soul.
This isn’t just a recipe; it’s a story. A story of heritage, of family gatherings, of the simple pleasures of life. It's about the slow simmering of chicken in a rich paprika sauce, the gentle bubbling of the dumplings in boiling water, and the satisfying crunch of the chicken skin. Each step is a ritual, a connection to the past, a celebration of culinary traditions that have been passed down through generations.
More than just a meal, it's a journey. The ingredients themselves tell a tale. The vibrant red paprika, a cornerstone of Hungarian cuisine, speaks of sunny fields and the dedication of farmers. The tender chicken, a symbol of nourishment and abundance, reminds me of family meals shared around a large wooden table. The soft, delicate dumplings, a perfect complement to the robust sauce, represent the harmony of flavors and textures that define this dish.
Making this paprikash isn't just about following instructions; it's about embracing the process. It’s about the slow, deliberate browning of the chicken, the careful scraping of the pan to capture every bit of flavor, the gentle stirring of the sauce until it reaches its velvety perfection. It's about taking your time, savoring each moment, and allowing the aromas to fill your senses.
The dumplings, the nokedli, are a special part of the experience. Their delicate texture, their ability to soak up the rich sauce, make them an indispensable component of this dish. Making them from scratch might seem daunting, but I assure you, it’s easier than you think. The satisfaction of shaping these tiny dumplings and watching them rise to the surface of the boiling water is unmatched. The perfect texture, neither too firm nor too soft, is a testament to patience and precision.
But this isn't just a nostalgic recipe; it's also a versatile one. Feel free to experiment with different types of paprika, adjusting the level of spiciness to your liking. You can add other vegetables, like carrots or bell peppers, to enhance the flavor profile. You can serve it with different kinds of noodles or even rice, tailoring it to your own preferences. The beauty of this dish lies in its adaptability, its ability to evolve and grow with each cook's unique touch.
So, gather your ingredients, put on some traditional Hungarian music, and let the magic begin. As you simmer the chicken, as you shape the dumplings, as you savor the final dish, let your senses be transported to a land of warmth, family, and unforgettable flavors. This is more than just a meal; it's an experience, a connection to heritage, and a celebration of the simple joys of life. Enjoy!
Beyond the Kitchen: While this dish is deeply rooted in my family history, it’s also become a gateway to sharing my culture with others. Whether I'm hosting friends for dinner, or packing a hearty lunch for a picnic in the park, this chicken paprikash is always a crowd-pleaser. The rich flavors, the comforting texture, the simple elegance—these are the qualities that make this dish truly special.
I often find myself sharing this recipe, not just for the culinary experience, but also for the stories that surround it. Each spoonful is a conversation starter, an opportunity to connect with others, and to share a piece of my heart. It's a way of bridging cultures, of fostering understanding, and of building relationships one delicious bite at a time.
A Culinary Legacy: More than a meal, this chicken paprikash is a culinary legacy, a testament to the enduring power of tradition and the importance of sharing our heritage with the world. It's a dish that transcends generations, connecting me to my roots and allowing me to share my passion for food and family with everyone I meet. It’s a warm hug in a bowl, a taste of home, wherever I may be. And that, to me, is the most rewarding part of all.
