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Hungarian Chicken Paprikash

Hungarian Chicken Paprikash: Comforting Flavor in Every Bite

This Easy Hungarian Chicken Paprikash is a delightful tribute to vibrant Hungarian kitchens, featuring succulent chicken in a creamy, spicy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hungarian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless chicken breasts and thighs Diced into bite-sized chunks.
  • 1 teaspoon Kosher salt Use divided amounts.
  • 1/4 cup All-purpose flour Use gluten-free flour if needed.
For the Sauce
  • 2 tablespoons Unsalted butter For sautéing.
  • 1 medium Onion Chopped.
  • 2 tablespoons Hungarian sweet paprika Star ingredient.
  • 1/2 teaspoon Ground black pepper
  • 2 cups Chicken stock Low-sodium preferred.
For Serving
  • 8 ounces Egg noodles Cook until tender.
  • 2 tablespoons Salted butter For the noodles.
  • 1 cup Sour cream Regular or yogurt can be used.

Equipment

  • large skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Season the diced boneless chicken breasts and thighs with kosher salt and ground black pepper, then coat with all-purpose flour.
  2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the chopped onions and sauté for about 10 minutes until translucent.
  3. Add the flour-coated chicken to the skillet, and cook for approximately 5-7 minutes until golden brown.
  4. Pour in half the chicken stock and use a wooden spoon to scrape up the browned bits. Let it cook for a couple of minutes.
  5. Stir in the remaining chicken stock, paprika, and a pinch of salt. Cover and simmer for 25 minutes.
  6. Cook the egg noodles according to package directions until al dente, about 8-10 minutes. Reserve ¼ cup cooking liquid.
  7. Mix the drained egg noodles with reserved cooking liquid and 2 tablespoons of salted butter until melted.
  8. Whisk the remaining flour into the sour cream. Gradually mix in some hot stock, then pour it back into the skillet with the chicken, stirring continuously.
  9. Return the browned chicken to the skillet and simmer uncovered for an additional 5 minutes. Serve over the buttered egg noodles.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, use high-quality Hungarian sweet paprika and reserve some pasta water when cooking noodles to enhance flavor.

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