Chicken Paprikash (Paprika)

A close-up view of a shallow white bowl that is filled with a serving of chicken paprikash and cooked egg noodles garnished with chopped Italian parsley.

Course: Entree

Cuisine: Hungarian / American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 594kcal

Author: Kris Longwell

This chicken dinner is about as flavorful as it gets. Seek out the Hungarian sweet paprika and the dish comes together easily. If you prefer, use boneless chicken (thighs or breasts) and leave them whole or cut them into bite-sized pieces. The flavors are deep, but not spicy at all.

Print Recipe

Equipment

1 large (12-inch) skillet

Ingredients

Olive oil optional
3 lbs chicken pieces see NOTES
Salt and pepper
¼ cup lard or canola oil
1 medium onion chopped, about 1 cup
3 tablespoon Hungarian sweet paprika
1 Hungarian hot pepper seeded and chopped
2 plum tomatoes roughly chopped
2 cups chicken broth
½ cup sour cream
2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

Lightly brush the chicken all over with oil (olive, canola, or vegetable). Sprinkle salt and pepper all over the chicken.
Olive oil, 3 lbs chicken pieces, Salt and pepper
Heat the lard (or oil) in a large skillet over medium heat.
¼ cup lard
Add the chicken, skin-side down, and cook (moving the chicken around occasionally to help prevent sticking) for about 5 minutes, or until the skin is golden. Flip and cook for another 4 to 5 minutes. Transfer the chicken to a platter and set aside.
Tilt the skillet to the side and use a spoon to remove all but about 2 tablespoon of the lard (or oil) into a heatproof bowl. Discard safely.
Over medium-high heat, add the onions and sauté until very soft and starting to brown, about 10 minutes.
1 medium onion
Stir in the sweet paprika and cook for another 2 minutes, stirring occasionally.
3 tablespoon Hungarian sweet paprika
Add the peppers and tomatoes and sauté for 1 minute. Stir in the broth and bring to a boil. Nestle the chicken (and accumulated juices) into the broth, lower the heat to medium, partially cover the pan, and simmer for 20 to 25 minutes.
1 Hungarian hot pepper, 2 plum tomatoes, 2 cups chicken broth
While the chicken is simmering, bring a pot of salted water to a boil. Cook the noodles until al dente, usually about 8 to 9 minutes (check packaging directions).
Remove the chicken to a clean platter. Stir in the sour cream and whisk until all lumps are gone. Return the chicken to the sauce and simmer for another couple of minutes. Drain the pasta. Serve the chicken with sauce over the cooked noodles. Garnish with chopped parsley, if desired.
½ cup sour cream, 2 tablespoon Italian parsley

Video

Notes

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You have options for the chicken. You can go with a whole chicken that has been cut into 8 pieces. You can use bone-in, skin-on chicken pieces, such as legs and thighs. Boneless, skinless chicken is a great option, too. Boneless, skinless chicken breasts or thighs can be used, whole or cut into pieces. Sear them just as you would the bone-in pieces. You'll only need to simmer them in the sauce for 15 to 20 minutes.

Leftovers are wonderful and will keep (covered) in the fridge for up to 5 to 6 days. It can also be frozen for up to 2 to 3 months. Reheat on the stove in a skillet over medium until heat through. You may need to add a little more broth to reach the desired consistency.

Nutrition