Chicken Paprikash Recipe

Chicken Paprikash Recipe
Staff Writer
Paprika

Stock.XCHNG/tijmen

Paprika

This is my Auntie Beth’s recipe, and it’s a hearty and comforting Hungarian dish that’s a great way to cure the winter blues (or a persistent hangover). Coated with just the right amount of paprika, the chicken is stewed slowly until tender, and served over a bed of egg noodles. A healthy dollop of sour cream mixed with flour thickens up the stew to just the right consistency.

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4
Servings
955
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  tablespoons  sweet Hungarian paprika
  • 2  teaspoons  salt, plus more for cooking pasta
  • Black pepper, to taste
  • chicken thighs with skin, trimmed of excess fat
  • 3  tablespoons  vegetable oil
  • large onion, chopped
  • 1  pound  dried egg noodles
  • 1  cup  sour cream
  • 3  tablespoons  all-purpose flour
  • 2  tablespoons  parsley, chopped

Directions

In a large bowl, combine the paprika, salt, and pepper. Add the chicken and toss to coat. Heat the oil in a pot over medium-high heat. Add the onion, reduce heat to medium-low, and cook until translucent, about 3-5 minutes. Add the chicken and turn to coat with the oil. Add just enough water to cover and simmer for 20 minutes.

Meanwhile, bring a large pot of salted water to boil over high heat and cook the egg noodles according to package directions. Drain and set aside.

In a small bowl, combine the sour cream and flour. Add to the pot and stir. Increase heat to high and bring to a rapid boil, for 5 minutes, stirring constantly to break up any lumps. Season with salt and pepper, to taste, and sprinkle the parsley on top. Serve over hot egg noodles. 

Nutritional Facts

Total Fat
84g
100%
Sugar
3g
3%
Saturated Fat
29g
100%
Cholesterol
2644mg
100%
Carbohydrate, by difference
9g
7%
Protein
41g
89%
Vitamin A, RAE
730µg
100%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
383mg
38%
Choline, total
2732mg
100%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
244µg
61%
Iron, Fe
11mg
61%
Magnesium, Mg
40mg
13%
Pantothenic acid
10mg
100%
Phosphorus, P
1242mg
100%
Riboflavin
2mg
100%
Selenium, Se
162µg
100%
Sodium, Na
387mg
26%
Vitamin D (D2 + D3)
12µg
80%
Water
59g
2%
Zinc, Zn
9mg
100%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.