Chicken Paprikash
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
814 kcal
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Course
Main Course, Dinner
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Cuisine
Hungarian
Chicken Paprikash
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Chicken Paprikash is a traditional Hungarian recipe and somehow it made it’s way into the hearts of my Omi and Papa. It’s basically stewed chicken in a paprika roux with tons of extra flavor from onions and garlic and herbs. Def a crowd pleaser no matter who you are serving it to!
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Ingredients
- 2 pounds chicken thigh about 6-8 pieces), cut into small 1 inch pieces, boneless, skinless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons flour
- 1 yellow onion finely chopped, large
- 6 garlic roughly chopped, cloves
- 3 tablespoons butter divided, unsalted
- 3 tablespoons paprika
- ¼ teaspoon cayenne pepper
- 1 15- ounce crushed tomatoes canned
- ½ cup sour cream at room temperature
- 12 ounces egg noodles
- ½ cup parsley roughly chopped
Instructions
- Place chicken thighs on a plate and pat dry with paper towels. Season the chicken with salt and pepper and flour.
- Heat a large cast iron skillet over medium-high. Add 1 tablespoon of butter. Using tongs, add chicken in and cook, toss occasionally until fully cooked. Transfer chicken to a plate.
- Reduce the heat to low and add the onion and garlic and season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
- Add paprika and cayenne. Cook, stirring constantly, just until onions are evenly coated and spices are fragrant, about 30 seconds. Add tomatoes to skillet. Fill can two-thirds with water and swirl, then add to skillet. Stir until incorporated, seasoning with salt as you stir, and bring to a simmer. Simmer for 10 minutes. Using tongs, put the chicken along with any accumulated juices back into the skillet and simmer.
- Cook the egg noodles according to package instructions, stirring occasionally. Drain noodles and transfer to a large bowl. Add the remaining 2 tablespoons of butter, and toss to coat until butter is melted and noodles are coated. Season with salt and pepper.
- Finely chop ½ cup parsley and add half to noodles; toss to coat.
- Taste sauce and season with salt and pepper as needed. Spoon in a spoonful of the sour cream and stir to combine. Continue adding the sour cream, little by little so it doesn’t curdle. Add the cooked pasta into the mixture and add the remaining parsley on top.
Notes
- Make sure you stir your sour cream in bit by bit after the sauce is warmed. Doing this will help it remain smooth, incorporate easily, and not curdle.
Nutrition Information
Show Details
Calories
814kcal
(41%)
Carbohydrates
81g
(27%)
Protein
60g
(120%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.4g
(20%)
Cholesterol
326mg
(109%)
Sodium
389mg
(16%)
Potassium
1360mg
(29%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
4063IU
(81%)
Vitamin C
24mg
(27%)
Calcium
158mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814kcal | 41% |
| Carbohydrates | 81g | 27% |
| Protein | 60g | 120% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 326mg | 109% |
| Sodium | 389mg | 16% |
| Potassium | 1360mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 4063IU | 81% |
| Vitamin C | 24mg | 27% |
| Calcium | 158mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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