Chicken paprikash with nokedli (home made pasta)

I always somehow thought that the Hungarian recipe chicken paprikash is complicated. But it is actually very easy to make and very delicious on top of that.

Chicken paprikash
Servings: 6
Cooking time: 1.5 hours
Difficulty: easy



  • 1 kg of meat
  • pork fat for frying
  • 2 big onion
  • 2 big red peppers
  • 1-2 garlic cloves (optional)
  • 2-3 tsps of paprika of your choice
  • chicken stock to cover the meat
  • 2-3 tbsp of flour at the end to thicken the sauce
  • 1 sour cream (optional, can be added separately once you eat the meal)
  • salt and pepper to taste

For the nokedli:


  1. In the warm pan with melted pork fat add the meat on medium-high fire until it gets nice an golden on both sides. The meat used traditionally in this recipe is chicken thighs. But I used thighs, legs and also chicken breast.
  2. In the remaining fat that is browned add the two onions cut julienne.
  3. After a few min, add the cut red pepper and optional 1-2 cloves of garlic.
  4. After everything softens a bit, add the chicken stock and 2-3 teaspoons of paprika powder.
  5. Add back the meat and simmer for 1 hour or until the meat is nice and tender.
  6. Prepare 3 tbps of flour with sour cream, take out the meat and add the mixture to the liquid to thicken it. If you want to add sour cream separately later on, you can skip it in this step and add only the flour.
  7. The chicken paprikash can be served with any side dish, but the best fitting and most traditional is nokedli in Hungary, also known as spaetzle in Germany. It is so easy to make them: mix two eggs with salt and pepper. Add 4-5 tablespoons of flour and water, until they have the consistency in the video above. Shred them with a spoon in the hot water and take them out with a sieve when they float, which is after 1-2 minutes.
  8. And the meal is ready. Optionally, you can add parsley if you like it.