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Authentic Hungarian Chicken Paprikash (Csirke Paprikás with Sour Cream Gravy and Nokedli Dumplings)
The heart of Hungarian home cooking: golden chicken thighs simmered in a luscious sweet paprika sauce, enriched with sour cream and served alongside tender egg nokedli dumplings.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
servings
4
- Bone-in skin-on chicken thighs and drumsticks800 g
- Genuine sweet Hungarian paprika2 tbsp
- Large yellow onions, finely minced2 pc
- Full-fat sour cream (tejföl)200 g
- All-purpose flour for nokedli200 g
- Fresh eggs for nokedli2 pc
- Lard or sunflower oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Melt lard in a Dutch oven and soften onions on low for 8-10 minutes until golden. Take off heat, stir in sweet paprika off the flame to prevent burning, and mix well.
10 min timer
2
Place chicken pieces over the onion bed, add salt and 200 ml warm water. Cover and simmer gently for 35-40 minutes until chicken is meltingly tender.
40 min timer
3
Whisk eggs with 80 ml water, flour, and pinch of salt into a thick batter; grate nokedli directly into boiling water for 3 minutes. Whisk sour cream with hot sauce, stir into pot, and serve over fresh warm nokedli.
10 min timer
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Nutrition Facts
per servingCalories
560
Protein
41g
Carbohydrates
38g
Fat
28g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
