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Chicken Paprikash with Nokedli
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Chicken Paprikash with Nokedli

1 hServes 4Nutri-Score C€€
from @lucysallysommer5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in, skin-on)Meat5 pieces
  • brown onion (diced)Produce1 piece
  • garlic (cloves, minced)Produce2 pieces
  • Hungarian sweet paprikaSpices30 g
  • flourPantry16 g
  • chicken brothPantry700 ml
  • salt (to taste)Spices6 g
  • black pepper (to taste)Spices2 g
  • sour cream (tempered)Dairy240 ml
  • fresh parsley (chopped, to serve)Produce10 g
  • flour (for the nokedli)Pantry240 g
  • eggs (for the nokedli)Dairy2 pieces
  • water (for the nokedli)Other240 ml
  • salt (for the nokedli)Spices5 g

per serving

Nutrition

645kcal

Carbs
61 g
Proteins
33 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Stockpot
  • Mixing bowl
  • Whisk
  • Slotted spoon

step by step

Method

  1. Brown the chicken

    • Season the chicken with salt and black pepper.
    • Place the chicken in a Dutch oven and set the heat to medium.
    • Cook until golden on both sides.
    Step 1

  2. Soften the onion and garlic

    • Remove the chicken to a plate and set aside.
    • Reduce the heat slightly, add the onion with a sprinkle of salt and a little extra oil if needed, and cook until soft.
    • Add the garlic and cook for two minutes, stirring occasionally.
    Step 2

  3. Build the sauce

    • Stir in the paprika, then add the flour and stir.
    • Stir in the broth, scraping off the caramelised bits from the base of the pan.
    • Bring to a boil.
    Step 3

  4. Simmer the paprikash

    • Return the chicken to the pot and cover with a lid.
    • Let it simmer gently.
    Step 4

  5. Temper the sour cream

    • Remove the chicken to a plate and allow to cool.
    • Temper the sour cream with some of the paprikash sauce.
    • Carefully stir the tempered sour cream back into the sauce.
    Step 5

  6. Shred the chicken and finish

    • Shred the chicken once cooled and return it to the pot.
    • Check the seasoning and serve with a sprinkle of fresh parsley.
    Step 6

  7. Make the nokedli batter

    • Bring a pot of water to the boil.
    • Whisk together the eggs, water and salt.
    • Stir in the flour until incorporated and the mixture resembles a thick pancake batter.
    Step 7

  8. Cook the dumplings

    • Dunk a tablespoon in the boiling water to prevent sticking, then scoop some of the dumpling mixture into the water and repeat.
    • When the dumplings start floating, remove them with a slotted spoon.
    • Add them straight into the paprikash or serve in bowls topped with the chicken.
    Step 8
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