Name: Chicken Paprika with Nokedli Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hungarian
Ingredients: 3 boneless skinless chicken breasts; diced into ½” cubes; 1 tablespoon olive oil; 3 cloves garlic; minced; 2 white onions; diced; 5 tablespoons fresh Hungarian paprika; 3 tablespoons ketchup or tomato paste; 2 tablespoons cornstarch; 1 teaspoon salt; 1 teaspoon cracked black pepper; 2⅓ cups water; 1 cup sour cream; 3 eggs; 1 cup milk; 2 to 3 cups flour (depends on consistency); ½ teaspoon salt

Ingredients

3 boneless skinless chicken breasts, diced into ½” cubes

1 tablespoon olive oil

3 cloves garlic, minced

2 white onions, diced

5 tablespoons fresh Hungarian paprika

3 tablespoons ketchup or tomato paste

2 tablespoons cornstarch

1 teaspoon salt

1 teaspoon cracked black pepper

2⅓ cups water

1 cup sour cream

3 eggs

1 cup milk

2 to 3 cups flour (depending on consistency)

½ teaspoon salt

Instructions

Step 1: In a deep saucepan, heat olive oil over medium heat. Add onions, garlic, and diced chicken. Cook until the chicken turns white on the outside.

Step 2: Stir in the paprika until all chicken pieces are well coated. Add ketchup and mix thoroughly. Sprinkle in cornstarch and stir to avoid lumps.

Step 3: Pour in water, then add salt and cracked black pepper. Stir well, bring to a boil, then reduce heat to low and let simmer while preparing the nokedli dumplings.

Step 4: Bring a large pot of water to a boil. Prepare your spätzle maker or alternative tool for making dumplings.

Step 5: In a large bowl, whisk the eggs until foamy. Add milk and whisk again. Gradually add flour, one cup at a time, until the batter reaches a thick but loose consistency, similar to muffin batter. Adjust with more flour or milk as needed.

Step 6: Using the spätzle maker, press the batter over the boiling water. When the dumplings float to the surface, scoop them out with a slotted spoon and transfer to a strainer. Rinse briefly with cold water and drain.

Step 7: After adding the dumplings, the chicken sauce should thicken. Stir in the sour cream and cook gently for about 3 minutes more. Remove from heat and serve immediately with the nokedli dumplings.

Tips & Variations

For a deeper flavor, use smoked or sweet Hungarian paprika depending on your preference.

Substitute the ketchup with pure tomato paste for a less sweet sauce.

If you don’t have a spätzle maker, use a colander with large holes or a slotted spoon to drop batter into boiling water.

Serve with a side of pickled vegetables or a simple cucumber salad for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. Dumplings tend to absorb sauce upon sitting, so stirring well during reheating helps maintain the right texture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra richness to the dish. Adjust cooking time until the chicken is cooked through and tender.

What can I do if I don’t have a spätzle maker?

You can use a colander with large holes or a sturdy slotted spoon to drop the batter into boiling water in small portions. Alternatively, spread the batter on a cutting board and scrape small strips into the water.