Name: Chicken Paprikash
Prep time: 10 min
Cook time: 60 min
Ingredients: 1 onion; 4 tbsp unsalted butter; 3 tbsp Hungarian sweet paprika; 1 tbsp salt; .5 tbsp freshly ground black pepper; 2.5 lbs chicken breasts and thighs; 3 tbsp flour (divided); 1.5 cups chicken broth; 1 cup sour cream

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Chicken Paprikash

A delicious Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika.

Prep Time10

Cook Time1

Course: Main Course

Keyword: Hungarian

Servings: 4

Author: Jeffrey

Ingredients

1 onion
4 tbsp unsalted butter
3 tbsp Hungarian sweet paprika
1 tbsp salt
.5 tbsp freshly ground black pepper
2.5 lbs chicken breasts and thighs
3 tbsp flour divided
1.5 cups chicken broth
1 cup sour cream

Instructions

Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.
Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the noodles according to the directions on the package.
Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.
Season to taste with additional salt, and serve immediately over broad egg noodles.