Description
A classic Hungarian dish featuring tender chicken simmered in a rich, creamy paprika sauce, served over buttery egg noodles. This savory Chicken Paprikash is easy to prepare in just 45 minutes and delivers comforting, authentic flavors perfect for a hearty meal.
Ingredients
Scale
Chicken and Seasoning
- 1 lbs Boneless Chicken Breasts and Thighs (substitute with skinless chicken legs for more authentic taste)
- 1 tsp Kosher Salt (plus extra for seasoning)
- 1 tsp Ground Black Pepper (freshly ground is best)
- 2 tbsp All-Purpose Flour (can substitute with gluten-free flour)
Sauce and Cooking
- 2 tbsp Unsalted Butter (consider ghee for a dairy-free option)
- 1 medium Onion (yellow or white onion works best)
- 2 tbsp Hungarian Sweet Paprika (authentic quality is recommended)
- 1 cup Chicken Stock (homemade or store-bought is acceptable)
- 1 cup Sour Cream (can substitute with Greek yogurt for a tangier flavor)
Noodles
- 8 oz Egg Noodles (No Yolks brand noodles recommended for healthier choice)
- 2 tbsp Salted Butter (for enhancing flavor of cooked noodles)
Instructions
- Season and Flour the Chicken: Season the chicken chunks with kosher salt and freshly ground black pepper, then coat them lightly with all-purpose flour to prepare for browning.
- Sauté Onions: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onions and sauté until they become translucent and tender, about 10 minutes, which builds the flavor base.
- Brown the Chicken: Add the coated chicken pieces to the skillet and cook until browned evenly on all sides. This caramelization adds depth to the dish. Then, deglaze the pan by adding half of the chicken stock, loosening browned bits from the pan.
- Add Remaining Ingredients and Simmer: Stir in the remaining chicken stock, Hungarian sweet paprika, and additional salt. Cover the skillet and reduce heat to medium-low. Allow the chicken to simmer gently for about 25 minutes until cooked through and tender.
- Cook Egg Noodles: Meanwhile, prepare the egg noodles according to the package instructions. Reserve ¼ cup of the cooking liquid before draining the noodles.
- Enhance Noodles: In a large bowl, toss the drained noodles with the reserved cooking liquid and 2 tablespoons of salted butter to infuse richness and prevent sticking.
- Prepare Cream Sauce: Whisk together flour and sour cream in a small bowl. Slowly temper this mixture by gradually adding warm drippings from the skillet to prevent curdling.
- Combine Sauce and Chicken: Stir the creamy flour and sour cream blend back into the skillet sauce until fully incorporated. Return the browned chicken pieces to the skillet and let everything simmer on low for about 5 minutes to meld flavors and thicken the sauce.
Notes
- For a dairy-free version, substitute unsalted butter with ghee and sour cream with coconut yogurt or a dairy-free alternative.
- Using skinless chicken legs instead of chicken breasts and thighs enhances authenticity and adds richer flavor.
- Tempering the sour cream mixture is essential to avoid curdling in the sauce.
- Reserve some noodle cooking liquid to help butter coat the noodles smoothly.
- If Hungarian sweet paprika is unavailable, use mild paprika but avoid smoked varieties to maintain traditional flavor.
