Recipe by Agi Schwartz

Chicken Paprikas with Nokedli (Hungarian-Style Dumpling)

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Meat Meat
Medium Medium
5-6 Servings
1 Hour, 30 Minutes


Chicken Paprikas

  • 2 to 2 and 1/2 pounds chicken pieces (preferably thighs and drumsticks)

  • kosher salt

  • 1/4 cup oil

  • 2 large yellow onions, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic


  • 2 eggs

  • 1/4 teaspoon salt

  • 3/4 cup seltzer

  • 2 to 2 and 1/4 cups Glicks Flour

  • salt, for the cooking water


Prepare the Chicken Paprikas


Sprinkle chicken pieces with salt and pepper and set aside.


Heat oil in a large sauté pan over medium heat. Pat chicken pieces dry with paper towel and place them skin side down into the pan. Let the chicken pieces cook three to four minutes on one side, until well browned, then turn them over and let them cook two to three minutes on the other side. (Careful when turning so as not to tear the chicken skin if any is sticking to the pan.)


Remove the chicken pieces from the pan to a plate, set aside. Add onions, peppers, and garlic and sauté on low heat for seven to eight minutes, stirring them occasionally until onions are lightly browned. Add paprika and tomato paste and stir well to combine. Add broth to deglaze the pan, scrape up all the browned bits from your chicken. Nestle in all your chicken pieces. Cover pan and cook on low flame for 35 to 40 minutes or until chicken is fork tender (depending on the size of your chicken pieces).

Prepare the Nokedli


Bring to boil a large pot filled with salted water. Mix eggs, salt, and seltzer, beating well with whisk (or fork). Add flour slowly, mixing continually. Add only enough flour to make a soft, sticky dough (thicker than pancake batter). Let mixture rest for 10 minutes in the refrigerator. Beat mixture again before forming nokedlis.


If using a spaetzle maker (for smaller nokedli), place spaetzle maker over the pot of boiling (salted) water. Pour part of the dough on top of the tray. Slowly scrape on top so the dough drops into the water through the holes.


For “freeform” nokedli: Using the side of a teaspoon, spoon a small amount of dough into the boiling water (Tip: dipping the spoon in the hot water will remove the dough from the spoon).


The dumplings are done when they float to the top. Remove from water with a large slotted spoon and place in a colander. If not served immediately, add few drops of oil to the strained nokedlis so they don’t stick to one another.


With both methods, you should make nokedlis in batches so they don’t overcook and each piece has enough room to rise to the surface.   For best flavor, mix nokedlis into the chicken paprikas sauce to soak up all the flavors.
Chicken Paprikas with Nokedli (Hungarian-Style Dumpling)

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