Hungarian Chicken Paprikash with Dumplings (Csirkepaprikás Galuskával)

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Ingredients

For the Chicken Paprikash:

• 800 g (1¾ lbs) chicken thighs or breast, cut into pieces
• 2 tablespoons oil or lard
• 2 large onions, finely chopped
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional)
• 2 cloves garlic, minced
• 1 tomato, chopped (or 1 tablespoon tomato paste)
• 1 green bell pepper, chopped
• 200 ml (¾ cup) sour cream
• 1 tablespoon flour
• 1½ cups (350 ml) chicken broth
• Salt and black pepper to taste

For the Dumplings (Nokedli/Galuska):

• 2 cups (250 g) all-purpose flour
• 2 eggs
• ½–¾ cup water
• 1 teaspoon salt

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Instructions

Prepare the Chicken Paprikash:

1. Heat oil in a large pot. Add onions and cook until soft and golden.
2. Remove from heat and stir in paprika (to prevent burning).
3. Add chicken pieces, garlic, salt, and pepper. Return to heat and cook for a few minutes.
4. Add tomato and bell pepper. Pour in broth, cover, and simmer for 30–40 minutes until chicken is tender.
5. Mix sour cream with flour until smooth. Stir into the sauce and cook for 5 more minutes until thick and creamy.

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Prepare the Dumplings:

6. In a bowl, mix flour, eggs, salt, and enough water to form a soft, sticky dough.
7. Bring a large pot of salted water to boil.
8. Using a spoon or dumpling maker, drop small pieces of dough into boiling water.
9. Cook 2–3 minutes until dumplings float to the surface. Drain.

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Serve hot dumplings topped with creamy chicken paprikash sauce.