🇭🇺 HungaryCatalog recipe
Chicken thighs braised soft in a rust-colored paprika and sour cream sauce, ladled over torn egg dumplings that soak up every drop.
For 4 servings.
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Brown the chicken thighs in lard over medium-high heat until golden on both sides, then remove and set aside.
Soften the onion in the same fat until translucent, about 8 minutes; pull the pot off the heat and stir in the paprika.
💡 Off the heat, the paprika blooms without scorching — a burnt paprika sauce tastes bitter and can't be fixed.
Return the chicken to the pot with the bell pepper, tomato and stock; cover and simmer until the chicken is cooked through, about 30 minutes.
Meanwhile, whisk the eggs, dumpling flour, salt and enough water into a thick, sticky batter; press small pieces through a colander into a pot of boiling salted water and lift out once they float, about 3 minutes.
💡 A wet spoon or cutting board keeps the batter from sticking as you press it into the water.
Lift the chicken out of the pot; whisk the reserved flour into the sour cream, then stir it into the simmering sauce and cook gently 3–4 minutes until it thickens.
💡 Keep it at a bare simmer once the cream goes in — a hard boil can split the sauce.
Return the chicken to the sauce to warm through.
Spoon dumplings into bowls, ladle chicken and sauce over, and finish with a light dusting of paprika.
Paprikás is gulyás's saucier cousin, built for chicken or pork rather than beef, and thickened at the end with sour cream to tame the paprika's heat. It became a Sunday staple across Hungarian households once sweet paprika was bred milder in the early 20th century, letting cooks use it by the spoonful rather than the pinch. Nokedli — small torn egg dumplings — are its constant companion, pressed straight from a board into simmering water.
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