🍲 Csirkepaprikás with nokedli

Name: Csirkepaprikás with nokedli
Total time: 70 min
Yield: 4
Cuisine: Hungary
Ingredients: 800 g chicken pieces; 2 onions, finely chopped; 1 red bell pepper, sliced; 2 tbsp sweet paprika; 200 g sour cream; For the nokedli: 300 g wheat flour, 2 eggs, about 200 ml water, salt; 2 tbsp vegetable oil

Origin: Hungary

680kcal

per serving · 400 g

170kcal

per 100 g

56 gProtein14 g / 100 g

32 gFat8 g / 100 g

36 gCarbs9 g / 100 g

Csirkepaprikás is the traditional Hungarian way of serving chicken paprikash: chicken braised with onion, bell pepper and sweet paprika, enriched with sour cream, alongside nokedli, small soft egg dumplings. The dumplings are chewy and tender and carry the creamy, deep-red sauce. It is a classic Sunday lunch in Hungarian homes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb9 g carbs per 100 g

✓

High protein14 g protein per 100 g — 33% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, sour cream

Contains glutenbecause of: nokedli dumplings

Contains dairybecause of: sour cream

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

chickenpaprikasour creamonionbell peppernokedli dumplings

Recipe

4 servings70 min

Ingredients

800 g chicken pieces
2 onions, finely chopped
1 red bell pepper, sliced
2 tbsp sweet paprika
200 g sour cream
For the nokedli: 300 g wheat flour, 2 eggs, about 200 ml water, salt
2 tbsp vegetable oil

Method

Soften the onion in oil, remove from the heat and stir in the paprika.
Add the chicken, pepper, salt and 300 ml water, cover and simmer for 40 minutes.
For the nokedli, mix flour, eggs, salt and water into a soft, sticky batter.
Press or scrape the batter in small pieces into boiling salted water; cook 2–3 minutes until they float, then drain.
Temper the sour cream with some hot sauce and stir it into the pot without boiling.
Serve the chicken and sauce with the nokedli.

How to make it lighter

Remove the chicken skin before braising.
Serve a modest scoop of nokedli and add a cucumber salad dressed with vinegar.
Thin the sauce with a little broth instead of using all the sour cream.

History

Paprika stews became a symbol of Hungarian cooking in the 19th century, and chicken paprikash with nokedli is one of the best-known of them. Nokedli, made by pressing a soft batter into boiling water, are the standard partner for paprikás dishes throughout Hungary.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →