A recipe that feels like home. The one I loved most as a child. The one I used to dip fresh bread into its delicious sauce. There’s no smell that reminds me of my grandmother more than chicken paprikash. When I want to feel a sense of belonging and love, I make this pot.
Chicken Paprikash with Potatoes and Hungarian Dumplings (Nokedli)
PrintIngredients
3 tablespoons oil
3 peeled white onions
10 peeled garlic cloves
6 chicken thighs with skin
1 tablespoon salt
½ teaspoon ground black pepper
2 tablespoons sweet red paprika
3 tablespoons date syrup
2 tablespoons onion soup powder (optional)
6 peeled potatoes
For the dumplings (Nokedli):
4 heaping teaspoons flour
1 large egg
6 tablespoons water
Salt for boiling water
Instructions
- Cut the onions into cubes. - In a large sauté pot (I used a 14in diameter pot), heat the oil and sauté the onions and garlic cloves for 3 minutes. - Push the onions and garlic slightly to the side of the pot and add the chicken pieces, skin-side down. Make sure the chicken is in direct contact with the pot and not sitting on top of the onions. - Sear the chicken until the skin turns golden. Occasionally stir the onions to prevent them from burning. - Flip the chicken so the skin side is now facing up and season with paprika, salt, black pepper, onion powder, and date syrup. Sauté together for 5 minutes. - Add boiling water until it reaches about ¾ of the height of the chicken pieces, then cook for 30 minutes. - Meanwhile, peel the potatoes and cut them into large cubes. - After 30 minutes of cooking the chicken in the sauce, add the potatoes and continue cooking over low to medium-low heat (avoid vigorous boiling) for at least another hour, preferably an hour and a half. - Toward the end of cooking, fill a medium pot with water, salt generously, and bring to a boil. - In a medium bowl, mix the dumpling ingredients thoroughly. The dough should have a thick paste consistency. - Once the water in the pot is boiling, dip a teaspoon in the water, then scoop about half a teaspoon of the batter and drop it into the boiling water. Repeat the process, dipping the spoon in water each time to help the dough release easily. Continue with the rest of the batter, cooking the dumplings for 8-10 minutes. Stir after a few minutes to prevent them from sticking to the bottom. - Once ready, drain the dumplings, transfer them to the chicken stew, and cook together for 10 minutes.
Notes
- You can add a flat teaspoon of hot paprika when adding the spices for a spicier dish. You can also sauté ½ finely chopped chili pepper with the onions.
- I prefer using chicken thighs, but you can also use drumsticks or even wings.
Chicken Paprikash with Potatoes and Hungarian Dumplings (Nokedli)
