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Chicken Paprikash Recipe

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★★★★★

4.6 from 134 reviews

Chicken Paprikash is a classic Hungarian dish featuring tender chunks of chicken simmered in a rich, creamy paprika sauce. Served over buttery egg noodles, this comforting meal balances the smokiness of sweet Hungarian paprika with the tang of sour cream for a hearty, flavorsome dinner option.

Ingredients

Scale

Chicken and Seasoning

  • 2.5 pounds boneless chicken breasts and thighs, diced in bite-size chunks
  • 2 teaspoons kosher salt, divided (plus extra for seasoning)
  • 1/2 teaspoon ground black pepper

Coating

  • 3 tablespoons all-purpose flour, divided

Sauté and Sauce

  • 4 tablespoons unsalted butter, divided
  • 1 medium onion, chopped
  • 3 tablespoons Hungarian sweet paprika
  • 1 1/2 cups chicken stock
  • 1 cup sour cream

Noodles

  • 1 (12-ounce) package egg noodles
  • 2 tablespoons salted butter

Instructions

  1. Flour and Season Chicken: Season the diced chicken chunks with 1 teaspoon kosher salt and ground black pepper. Toss the chicken with 2 tablespoons of all-purpose flour until evenly coated. Set aside to prepare the other ingredients.
  2. Sauté Onions and Brown Chicken: In a large skillet, melt unsalted butter over medium heat. Add the chopped onion and sauté for about 10 minutes until softened and translucent. Add the flour-coated chicken to the skillet and cook, browning the chicken on all sides.
  3. Deglaze the Pan: Carefully pour in half of the chicken stock to deglaze, stirring with a wooden spoon to scrape up any browned bits from the bottom of the skillet to build flavor.
  4. Simmer Chicken in Sauce: Add the remaining chicken stock, Hungarian sweet paprika, and 1 teaspoon kosher salt to the skillet. Stir to combine, cover, reduce heat to medium-low, and simmer for about 25 minutes until the chicken is very tender.
  5. Cook Egg Noodles: While the chicken simmers, prepare the egg noodles according to package instructions. Reserve 1/4 cup of the noodle cooking liquid, then drain noodles. Return noodles to the pot over low heat with reserved cooking liquid and salted butter. Stir frequently for 1 to 2 minutes until noodles are well coated and buttery.
  6. Prepare Sour Cream Sauce: Transfer the tender chicken to a plate temporarily. Whisk the remaining tablespoon of flour into the sour cream. Temper the sour cream mixture by slowly whisking in 1/2 cup of the hot chicken stock and pan drippings. Then pour and stir this tempered sour cream mixture into the skillet with the remaining chicken liquid until fully blended.
  7. Thicken Sauce: Return the cooked chicken pieces to the skillet with the sauce. Stir well to coat and simmer uncovered on low heat for about 5 minutes until the sauce thickens slightly. Avoid boiling to prevent curdling.
  8. Serve: Remove the skillet from heat. Taste and season with additional salt and freshly ground black pepper as desired. Serve chicken paprikash immediately over the buttery egg noodles. Garnish with extra paprika and a dollop of sour cream if preferred.

Notes

  • Use a mix of chicken breasts and thighs for both tenderness and flavor.
  • Be careful not to let the sauce boil after adding sour cream to avoid curdling.
  • Hungarian sweet paprika is essential for authentic flavor – avoid smoked or hot varieties unless you prefer a different taste.
  • Tempering the sour cream with hot stock is important to maintain a smooth sauce texture.
  • Reserving some noodle cooking liquid helps keep the noodles moist and buttery.

Keywords: Chicken Paprikash, Hungarian chicken, paprika chicken recipe, creamy chicken paprikash, egg noodles with chicken sauce, traditional Hungarian dish

Find it online: https://cheframi.com/chicken-paprikash-recipe/