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Chicken Paprikash with dumplings
Authentic Hungarian Chicken Paprikash with Nokedli

Chicken Paprikash with Sheep Cheese Dumplings

Author: Flavelo
Recipes Main Courses
The essence of Hungarian cuisine: the holy trinity of onion, fat, and paprika. The secret to a good paprikash is the thick sauce, created not by flour, but by plenty of onions and the collagen from the chicken. The sheep cheese dumplings (like spaetzle but with a kick) perfectly cut through the richness of the sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Pot
  • Spaetzle maker or Nokedli grater

Allergen Information

⚠️ Wheat (Flour)
⚠️ Milk (Sour Cream, Cheese)
⚠️ Egg

Instructions

1 ✓

Sauté the onions in the fat with a pinch of salt until very soft, almost mushy.

Tip: This is the stew base. The onion provides the body of the sauce.
2 ✓

Pull off the heat, sprinkle with paprika. Add the chicken, diced pepper, and tomato. Pour in just enough water to cover. Simmer until tender (about 45-50 minutes).

Tip: Adding paprika off-heat prevents bitterness.
3 ✓

Mix the dumplings (flour, eggs, water, salt). Drop batter into boiling water using a spaetzle maker. When they float, drain them.

Tip: Don't rinse the dumplings; their starchy surface holds the cheese better.
4 ✓

Temper the sour cream by mixing it with a ladle of hot sauce, then pour it back into the chicken. Simmer to combine.

Tip: Adding cold sour cream directly will cause it to curdle.
5 ✓

Toss the hot dumplings with the crumbled sheep cheese.

Recipe FAQ

Why is the sauce bitter?
The paprika burned. Always pull the pot off the heat before sprinkling in the paprika!

Ingredients

  • 4 whole Chicken Legs (Thigh and Drumstick)
  • 2 whole Onions (finely chopped)
  • 2 tbsp Sweet Hungarian Paprika (High Quality)
  • 1 whole Tomato
  • 1 whole Green Bell Pepper (Cubanelle or Wax Pepper preferred)
  • 1 cup Sour Cream
  • 2 tbsp Lard or Oil
  • 2 cup All-Purpose Flour (for dumplings)
  • 2 whole Eggs (for dumplings)
  • 5 oz Sheep Cheese (Feta or Bryndza)