Chicken Paprikash

Chicken paprikash is a Hungarian dish that consists of chicken cooked in a delicious paprika and sour cream sauce. It is usually served with nokedli, a fresh egg dumpling, or potatoes. I have so many happy memories eating this at my grandma’s house, every trip I would look forward to eating it!

Traditional nokedli is made on a wet cutting board, cutting little pieces into boiling water, but that method is very time consuming. I recommend using a spaetzle maker instead, it makes this recipe quick and doable weekdays! Make sure to use good quality, Hungarian paprika for chicken paprikash- I use the Pride of Szeged sweet paprika.

Chicken Paprikash Ingredients

3 Tbsp olive oil

1 onion, finely chopped

1 jalapeño, deveined and deseeded, finely chopped

2 Hungarian wax peppers or Cubanelle peppers, deveined and thinly sliced

1 large garlic clove, minced

1 1/2 Tbsp Hungarian sweet paprika-be sure to use fresh, good quality paprika, since this provides the main flavor to the dish

2 1/2 lbs bone-in chicken parts (thighs, drumsticks, breasts), skin removed, cut into single serve portions (breasts cut into three pieces, thighs cut into two pieces)

1/4 cup plus 2 Tbsp all purpose flour

3 cups chicken broth

1 tsp ground black pepper

1/3 cup sour cream

1/4 cup parsley, finely chopped

Chicken Paprikash Directions

In a large frying pan, heat 1 Tbsp oil over medium heat. Add onion and cook until onion is softened. Add in the jalapeño and pepper. Cover briefly and cook until the peppers are wilted. Uncover and add the minced garlic and cook for one minute more. Take off the heat and stir in the paprika. Set aside.

Put ¼ cup flour in a shallow dish. Coat each piece of chicken in flour and season with salt and pepper. 

In a large Dutch Oven, heat 2-3 Tbsp olive oil over medium heat. Add the flour-coated chicken. Lightly brown each side of the chicken, a few minutes per side. You may need to do this in two batches. Return all chicken to the Dutch Oven, add 3 cups chicken broth to the pot, and scrape the browned parts from the pan. Add the reserved onion and pepper mixture and bring to a boil over high heat. When boiling, reduce heat to low and partially cover the pot, simmering until the chicken is cooked through, about 15 minutes. 

Meanwhile, whisk ½ cup water, the sour cream, and 2 Tbsp flour until smooth. When the chicken is cooked through, add the sour cream mixture through a sieve and briefly return to a boil so the flour gets cooked. Remove from heat. 

To serve, place some nokedli on plate, then put a piece of chicken on top, then spoon some of the sauce and peppers on top. Garnish with parsley.

Enjoy!

Nokedli Ingredients

2 cups all-purpose flour

1 tsp salt

1 cup water

2 eggs

1 Tbsp butter

2 Tbsp chopped parsley

Nokedli Directions

In a Kitchen Aid mixer fitted with the paddle attachment, mix the flour, salt, water, and eggs.

Bring a large pot of salted water to a gentle boil. Use a spaetzle maker to form nokedli, and have them drop into the boiling water. Boil until the dumplings rise to the top. Drain and set aside.

In a large saucepan, melt the butter. Add drained nokedli and chopped parsley and stir to combine.

Enjoy!