This is a recipe from my friend Megan, who was shocked that I had never heard of Chicken Paprikash until yesterday. With Hungarian roots in her family, she told me it was a classic for them. I promptly made it for dinner and it was a hit- so much that we’re having it again tonight (no, not leftovers. We’re actually making it again).
I found a few recipes, each one was a bit different. I tried to stick pretty close to Megan’s recipe so this is how I did mine.
Chicken Paprikash
1 lb. chicken breasts, boneless and skinless
1 lb. chicken thighs, boneless and skinless
3 cups chicken stock
1 onion, diced
3 tbsp. Hungarian paprika
8 oz. sour cream
1/8 tsp. cayenne
salt and pepper
olive oil
1 bag egg noodles
In a dutch oven or other heavy pot, heat olive oil and then sear chicken pieces, turning after 3 minutes on each side. Remove from pot and add diced onions. Reduce heat to medium and sauté onions until translucent, about 5 minutes. Salt and pepper and stir occasionally so they don’t burn. Add chicken stock to pot and raise heat to high. This is a good opportunity to get the bits stuck off of the bottom of the pot with the stock! Add the chicken, cayenne, paprika, and salt and pepper. Bring to a boil and then reduce to a simmer. Cover but leave the lid cracked to let some steam escape. Cook for 45 minutes, stirring occasionally. Chicken should be falling apart and sauce should have reduced some. Turn off heat and add sour cream, stirring until combined. Cook egg noodles according to package directions and combine to serve.
Traditionally this is served over mashed potatoes, but we went pasta for night #1 and are branching out with polenta on night #2. This is so good, there may just be a Chicken Paprikash hat trick going on here….
Copyright 2014 Anne Mathay