Creamy Chicken Paprikash with Homemade Nokedli

Succulent chicken pieces braised in a velvety, intensely flavored paprika and sour cream sauce, traditionally accompanied by soft, homemade Hungarian egg dumplings and a light green bean salad.

• Prep: 40 min
• Cook: 1 hr
• Total: 1 hr 40 min
• Servings: 2
• Cuisine: Hungarian
• Difficulty: Medium
• Cost: $5.71/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• Halal

Tags

• sauté
• boil
• comfort food
• savory
• tangy
• classic

Ingredients

• 1 pound chicken thigh (boneless, skinless)
• 3 tablespoon olive oil
• 1 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 2 tablespoon sweet paprika
• 0.5 tablespoon tomato paste
• 1 cup chicken broth
• 0.5 cup sour cream
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup all-purpose flour
• 2 eggs (large)
• 0.5 cup water
• 0.5 pound fresh green beans (trimmed)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Cut the chicken thighs into 1-inch pieces. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Reduce heat to medium. Add the finely chopped yellow onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Remove the skillet from heat and stir in the sweet paprika and tomato paste. Cook for 30 seconds, stirring constantly, to bloom the spices.
5. Return the skillet to heat and gradually whisk in the chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom.
6. Return the chicken to the sauce. Cover, reduce heat to low, and simmer for 25-30 minutes, or until chicken is cooked through and tender.
7. While the chicken is simmering, prepare the Nokedli: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 eggs, 1/2 cup water, and 1/2 teaspoon salt until a thick, shaggy batter forms. Let rest for 10 minutes.
8. Bring a large pot of salted water to a rolling boil. Using a nokedli grater, colander with large holes, or a spoon to scrape small pieces of dough off a cutting board, drop small pieces of the nokedli dough into the boiling water. Cook for 2-3 minutes, or until the nokedli float to the surface. Remove with a slotted spoon and rinse with cold water to prevent sticking.
9. Prepare the green bean salad: Steam or boil the fresh green beans until crisp-tender, about 3-5 minutes. Immediately transfer to an ice bath to stop cooking, then drain well. In a small bowl, whisk together red wine vinegar, 2 tablespoons olive oil, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss the green beans with the dressing.
10. In a small bowl, whisk together the 1/2 cup sour cream and 1 tablespoon all-purpose flour until smooth. Gradually stir this mixture into the simmering paprikash sauce until thickened. Cook for 2-3 minutes, being careful not to boil after adding the sour cream. Taste and adjust seasoning as needed.
11. Serve the creamy chicken paprikash immediately with the homemade nokedli and green bean salad on the side.

Notes

To ensure your sour cream doesn't curdle, make sure it's at room temperature and whisk in a little hot sauce from the pot before adding it back.

Nutrition (per serving)

• Calories: 1062
• Protein: 66.7 g
• Carbohydrates: 93.8 g
• Fat: 48 g
• Fiber: 8.1 g
• Sodium: 1914 mg
• Saturated Fat: 14.1 g
• Sugar: 10.7 g
• Cholesterol: 401 mg