Chicken Paprikash with Nokedli

Prep Time: 15 mins Cook Time: 1 hr 10 mins Serves: 10-12

Ingredients: resource from Zsofia Mautner

12 chicken drumsticks and thighs, season with salt overnight

1 tsp salt

1/4 tsp black pepper

1 tbsp olive oil or butter

1 Hungarian sweet pepper (pale yellow pepper, cut in half)

1 Hungarian Hot pepper (optional and can be left whole)

275 g onion (4-6 onions, chopped)

1/2 cup Hungarian paprika

1 cup water

1/2 cup sour cream


1. Add 2 tbsps of oil or butter to a medium size pot. Add chopped onions and cook over high heat for 5 mins. The onions will be translucent and slightly brown.

2. The next step is a secret step that only Hungarian grandmothers would tell you...take the pot off the heat and add the paprika to the onions. How come? To avoid burning the paprika which will make the paprika bitter.

3. Return the pot to medium heat and add the chicken pieces. Coat the chicken with the onion/paprika mixture.

4. Add enough water to sit just below the chicken. Water can be added as needed during cooking.

5. Simmer mixture for 1 hour, covered.

6. Take lid off and simmer for 10 minutes.

7. Place sour cream in a bowl and scoop some of the sauce into the sour cream. Mix and add back to the pot

8. At this point, you can decide to remove the chicken pieces and puree the sauce or enjoy it as a chunky sauce.

9. Serve over Nokedli

Nokedli (Hungarian Noodle Dumplings)

Yields: 6 cups


4 eggs

2 cups flour

1 tsp salt



1. Add water in a large pot and add a palm full of salt to the water. Boil

2. While waiting for water, add flour and salt to a bowl and add the 4 eggs. Poke the yolks and add 1 cup of water

3. Mix and add more flour or water as needed. The result is a thick batter, like wet pizza dough that falls off wooden spoon easily.

4. Use a spaetzle maker or the cutting board and knife method (which we will show in the program). You can find online videos that show you how to make the noodles with or without a maker.

5. Once cooked, the noodles will float to the top.

6. Use a colander or sieve to strain the noodles and rinse them with cold water.

7. Place noodles in a bowl and coat them with sunflower oil to prevent sticking. Another option is to pan fry the noodles once cooked, in butter with herbs.

8. Noodles will warm up with paprikash sauce.


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