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Chicken paprikash with nokedli

  • Budapest Jewish Walk Budapest Jewish Walk chicken paprikash typical Hungarian comfort meal
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Chicken paprikash with nokedli


We have had a conversation about typical Hungarian comfort meals with a nice American lady, a recent guest of my Jewish tour. We found something in common, a meal which was usually cooked by both of our grandmothers: csirkepaprikás or chicken paprikash with dumplings (nokedli). With sour cream, or as the kosher version, without.
I share the recipe in case you feel like cooking something easy but truly delicious.

Chicken paprikash with nokedli
(For 4-6 people)


2 large chicken legs and 2 breasts halved, skin on, bone in
2 tbsp oil
some butter
1 onion, chopped
2-3 cloves garlic, chopped
2 tbsp sweet Hungarian 🙂 paprika
1 tbsp flour
about 3 dl chicken stock
3 tbsp chopped fresh parsley
2 red peppers, seeds removed and chopped
4 large ripe tomatoes roughly chopped or tomato purée (tinned)
2.5 dl sour cream

For the nokedli:

about 80 dkg of flour
4 large eggs
6-8 tbsp sour cream

How to make it
Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined – take care not to burn it.
Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper pieces, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour.
When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. (Be careful not to stir in the sour cream too cold. You can mix it first with a little hot liquid from the pan and then add it to the rest of the meal.)
To make the nokedli, put the flour in a bowl and add the eggs, one at a time mixing to combine. Add the sour cream 1 tablespoon at a time until the dough is very wet and soft but not runny. Let the dough rest while the chicken cooks.
When the chicken is almost done, boil a large pot full of salted water. The easiest way to make the dumplings is to use a potato ricer fitted with a plate that has big holes spaced far apart. Just load the dough and extrude little blobs into the boiling water. If you don’t have a ricer, you can do this with a spoon as well, flicking small bits of dough off the side of the spoon. They are done when they float to the top. Use a slotted spoon to transfer them to a bowl containing some butter or oil tossing after each addition and covering with foil to keep warm.

Ready! 🙂

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