Chicken Paprikash

  • 50 mins
  • 12 ingredients


  • Uncooked Diced Chicken 2.5 Cups
  • Onion, Diced 1 Large
  • Paprika 3 Tbsp
  • Salt to taste
  • Black Pepper to taste
  • Water 6 Cups
  • Flour 1/4 Cup
  • Sour Cream 1/2 Cup
  • Eggs 8
  • Flour 1-1/2 Cups
  • Salt 1 tsp
  • Baking Powder 1 tsp


  1. To make the chicken paprikash, season (generously) the chicken with salt, pepper, and the paprika.
  2. Brown the chicken over medium heat on all sides, and cover with diced onions until the onions are softened
  3. Pour water (you could use half chicken broth if you wanted) over the top until the chicken and onions are covered.  Bring to a simmer and reduce the heat to low.  Allow the mixture to simmer for about 30 minutes.
  4. Put the 1/4 C flour in a medium bowl and slowly add small amounts of the broth until you form a thick paste.  Keep mixing and adding more broth until it is thin enough to add directly back to the pot.
  5. Cover the pot and set it aside (I took it off the burner to cool so I could later add yogurt) while you make the nokedli.
  6. Bring a large stock pot of water to boil.
  7. Meanwhile, mix the eggs, salt, and baking powder together and slowly add flour, mixing constantly, until you reach the consistency of thick pancake/brownie batter and few lumps remain.
  8. To make the nokedli, drop spoonfuls of batter into the boiling water.  They’ll float almost immediately to the top, but give them a few minutes to cook, then remove with a slotted spoon and drain.  This amount of nokedli will take a few batches.
  9. Once the paprikash is cooled enough, add the yogurt or sour cream.
  10. To serve, scoop some nokedli into a bowl, top with the chicken paprikash and sprinkle with paprika.


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