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.
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.