IngredientsFor the Chicken Paprikash2 lbs (900 g) boneless chicken thighs or chicken breast, cut into bite-sized pieces2 tablespoons vegetable oil or butter2 medium onions, finely chopped3 cloves garlic, minced2 tablespoons sweet Hungarian paprika1 teaspoon smoked paprika (optional)1 tablespoon tomato paste1 cup (240 ml) chicken broth1 cup (240 ml) sour cream1 tablespoon all-purpose flour1 teaspoon salt, or to taste½ teaspoon black pepper1 green bell pepper, chopped (optional)Fresh parsley, chopped, for garnishFor the Homemade Hungarian Dumplings (Nokedli)2 cups (250 g) all-purpose flour2 large eggs½ cup (120 ml) water, approximately½ teaspoon salt1 tablespoon butter (optional)👩🍳 InstructionsStep 1: Prepare the ChickenCut the chicken into bite-sized pieces. Season with salt and black pepper.Step 2: Cook the OnionsHeat the oil or butter in a large skillet or pot over medium heat. Add the chopped onions and cook for 5–7 minutes until soft and golden. Add the garlic and cook for another 30 seconds.Step 3: Add the Hungarian PaprikaRemove the pan from the heat briefly and stir in the sweet Hungarian paprika and smoked paprika. This helps prevent the paprika from burning and becoming bitter.Add the tomato paste and chopped bell pepper, if using. Stir well.Step 4: Cook the ChickenReturn the pan to medium heat. Add the chicken pieces and stir until coated in the paprika mixture.Pour in the chicken broth, cover, and simmer for 25–30 minutes, or until the chicken is fully cooked and tender.Step 5: Make the Creamy SauceIn a small bowl, mix the sour cream with the flour until smooth. Slowly stir in a few spoonfuls of the hot sauce to temper the mixture.Reduce the heat to low and stir the sour cream mixture into the chicken. Simmer gently for 3–5 minutes until the sauce thickens. Avoid boiling vigorously.Step 6: Prepare the Hungarian DumplingsIn a large bowl, combine the flour, eggs, salt, and enough water to make a thick, sticky batter.Bring a large pot of salted water to a boil. Using a small spoon or a dumpling maker, drop small portions of batter into the boiling water.Cook for 2–4 minutes, or until the dumplings float to the surface and are cooked through. Drain well and toss with butter if desired.Step 7: Assemble and ServeArrange the warm Hungarian dumplings on a serving platter. Spoon the creamy chicken paprikash and paprika sauce generously over the top.Garnish with freshly chopped parsley and serve immediately.🍽️ Serving SuggestionsServe with Hungarian cucumber salad.Add fresh crusty bread to soak up the creamy paprika sauce.Sprinkle with extra sweet Hungarian paprika for a beautiful finish.Serve with a side of pickled vegetables for a traditional Hungarian touch.⭐ Tips for the Best Hungarian Chicken PaprikashUse authentic Hungarian paprika: Sweet Hungarian paprika gives this dish its characteristic flavor and vibrant color.Avoid burning the paprika: Remove the pan from the heat before adding it.Keep the sauce creamy: Stir the sour cream mixture in over low heat.Make homemade dumplings: Traditional nokedli are the perfect accompaniment to the rich sauce.Adjust the consistency: Add a little chicken broth if the sauce becomes too thick.🇭🇺 A Taste of HungaryHungarian Chicken Paprikash (Csirkepaprikás) is a beloved traditional dish known for its tender chicken and flavorful paprika sauce. Served with soft homemade dumplings, it makes a comforting, satisfying meal that brings the warmth of Hungarian home cooking straight to your table.Enjoy your homemade Hungarian Chicken Paprikash! 😋