Chicken Paprikash Recipe

Chicken Paprikash Recipe
Staff Writer
Paprika
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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
610
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
11g
16%
Sugar
9g
10%
Saturated Fat
5g
21%
Cholesterol
32mg
11%
Carbohydrate, by difference
25g
19%
Protein
98g
100%
Vitamin A, RAE
91µg
13%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
151mg
15%
Choline, total
19mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
63µg
16%
Iron, Fe
5mg
28%
Magnesium, Mg
138mg
43%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
241mg
34%
Riboflavin
3mg
100%
Selenium, Se
152µg
100%
Sodium, Na
1554mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
55g
2%
Zinc, Zn
1mg
13%

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.

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