IngredientsFor the Chicken:6 chicken drumsticks2 tbsp vegetable oil or lard1 large onion, finely chopped2 cloves garlic, minced2 tbsp sweet Hungarian paprika1 large tomato, diced1 green bell pepper, chopped250 ml (1 cup) chicken broth150 g (⅔ cup) sour cream1 tbsp flourSalt and black pepper, to taste1 tsp caraway seeds, optionalFor the Nokedli:250 g (2 cups) all-purpose flour2 eggs120–150 ml water½ tsp saltInstructionsHeat the oil in a large skillet or Dutch oven. Season the chicken with salt and pepper and brown it on all sides. Remove and set aside.In the same pan, sauté the onion until soft. Add the garlic and cook for about 30 seconds.Remove the pan briefly from the heat and stir in the Hungarian paprika so it doesn’t burn.Add the tomato and bell pepper, then return the chicken to the pan. Pour in the chicken broth.Cover and simmer over low heat for 35–45 minutes, until the chicken is tender and fully cooked.Mix the sour cream with the flour until smooth. Stir a little of the hot sauce into the mixture, then add it back to the pan. Simmer gently for another 5 minutes until the sauce becomes creamy.NokedliMix the flour, eggs, salt, and enough water to make a soft, sticky dough.Bring a large pot of salted water to a boil. Drop small pieces of dough into the water using a spoon or a spaetzle/nokedli maker.Cook until the dumplings float, then drain well.Serve the Hungarian Chicken Paprikash hot over the nokedli, with extra sour cream and fresh parsley if desired.🇭🇺 Traditional Hungarian-style serving: Chicken paprikash + creamy paprika sauce + homemade nokedli.
