Chicken Paprikash with Egg Noodles

Chicken Paprikash with Egg Noodles

Chicken Paprikash is a famous Hungarian classic made by braising chicken in a rich paprika broth with onions, tomatoes and green peppers. Typically served with spaetzle, little flour dumplings, here I’ve served it with buttered egg noodles. I substituted boneless breasts for bone-in: the zesty sauce keeps them juicy, tender and succulent.

The chicken breasts are coated in flour and pan fried, then removed. Onions, tomatoes and green peppers are cooked in the same pan along with the paprika where the oil helps it ‘bloom’ and extracts the flavor. The chicken is added back to the pan with chicken broth and braised until cooked through. To serve, a generous cup of sour cream with a little flour is stirred into the bright red sauce, making it luxuriously creamy like velvet and thick enough so that it clings to the chicken.

Hungarian PaprikaFor the best results use imported Hungarian sweet paprika not the plain sweet paprika that is widely available. You should be able to find it in your regular market. I’m interested in trying a mix of Hungarian and smoked paprika next time. Because there will be a next time! Truly it’s a memorable meal that promises to become an often-made favorite.

Chicken Paprikash with Egg Noodles

Chicken Paprikash
(adapted from Saveur)
1⁄2 cup flour + 2 tablespoons
1⁄4 cup vegetable or olive oil
1 and 1/2 pounds boneless chicken breasts
 sea or kosher salt and fresh ground black pepper
2 tablespoons Hungarian sweet paprika
1 Italian frying pepper or green bell pepper, chopped
2 tomatoes, seeded and chopped or 1 (14 ounce) can diced tomatoes, drained and chopped
1 large yellow onion, minced
1 (14 ounce) can chicken broth
1 cup sour cream
12 ounces egg noodles
3 tablespoons unsalted butter
2 tablespoons parsley, chopped

1. Use a meat mallet to tenderize the chicken and pound it out until it’s even in width (not too thin). Season with salt and pepper. Put 1⁄2 cup flour on a plate, dredge chicken, shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat or in an extra large deep-sided skillet. Cook chicken until browned about 3-4 minutes on each side. Remove chicken and set aside.

3. Add paprika, peppers, tomatoes and onions to pot along with additional olive oil if needed. Cook, stirring often until onions are soft and tender. Add chicken and broth, bring to a simmer. Reduce heat and simmer, covered, until cooked through about 15 minutes. Meanwhile cook egg noodles according to package directions.

4. Whisk together 2 tablespoons flour and sour cream in a medium bowl then whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat.

5. Drain egg noodles and stir in butter and parsley. Serve with chicken.

Printable Recipe

Chicken Paprikash

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