Chicken Paprikash Recipe

Staff Writer
Chicken Paprikash Recipe
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
1357
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 tablespoons sweet Hungarian paprika
  • 2 teaspoons salt, plus more for cooking pasta
  • Black pepper, to taste
  • 8 chicken thighs with skin, trimmed of excess fat
  • 3 tablespoons vegetable oil
  • 1 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. 

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.

Nutritional Facts

Total Fat
77g
100%
Sugar
6g
N/A
Saturated Fat
22g
100%
Cholesterol
417mg
100%
Protein
69g
100%
Carbs
96g
32%
Vitamin A
323µg
36%
Vitamin B12
2µg
39%
Vitamin B6
1mg
74%
Vitamin C
6mg
10%
Vitamin D
0.9µg
0.2%
Vitamin E
5mg
26%
Vitamin K
46µg
57%
Calcium
155mg
15%
Fiber
7g
27%
Folate (food)
61µg
N/A
Folate equivalent (total)
463µg
100%
Folic acid
237µg
N/A
Iron
8mg
47%
Magnesium
144mg
36%
Monounsaturated
33g
N/A
Niacin (B3)
24mg
100%
Phosphorus
846mg
100%
Polyunsaturated
15g
N/A
Potassium
1177mg
34%
Riboflavin (B2)
1mg
66%
Sodium
299mg
12%
Thiamin (B1)
2mg
100%
Trans
0.4g
N/A
Zinc
7mg
44%

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