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Chicken Paprikash

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Posted by Choose FI

Chicken Paprikash

The original recipe is from the Richmond Times Dispatch and is one of our absolute favorite dinners. It’s easy, delicious, makes a ton, and freezes well.

Notes about the recipe: I make my own chicken broth using bouillon cubes. I also don't use hot or smoked paprika. I just use an extra teaspoon of regular paprika and I add some cayenne pepper since we like a bit of spice. The one thing I do that is different from the recipe is once you add the tomatoes and broth, and you return the chicken to the pot, I then cook it on low for another 1-2 hours, instead of 10 minutes. I found if I cooked it for 10 minutes, the chicken was not very tender. When I cook it low and slow for 1-2 hours, the chicken basically shreds apart, which we love.

  • 3 pounds boneless, skinless chicken thighs

  • 1 tablespoon canola oil

  • 2 large yellow onions (quartered length-wise and thinly sliced crosswise)

  • 2 cloves garlic (minced)

  • 2 tablespoons all-purpose flour

  • 2 tablespoons sweet paprika

  • 1 teaspoon smoked or hot paprika ((optional))

  • 2 bay leaves

  • 14 ounces crushed tomatoes

  • 2 cups low-sodium chicken broth

  • ¾ cup sour cream

  • 16 ounces egg noodles (or bow tie pasta )

  1. Season the chicken with salt and pep­per. In a very large, deep heavy saute pan (such as a cast-iron skillet) over medium­ high, heat the oil. When the oil is hot, add the chicken and cook for about 4 minutes. Flip the chicken and cook for another 4 minutes; it will not be cooked through. Transfer the chicken to a plate. It's fine if there are bits stuck to the pan.

  2. Return the pan to medium heat and add the onions. Saute for 5 minutes, or until soft­ened and moderately browned.

  3. Stir in the garlic and saute for an additional 1 minute. Stir in the flour and both varieties of paprika, stirring for 1 minute, or until well-mixed.

  4. Add the bay leaves, tomatoes and broth. Bring to a-simmer, stirring occasionally and scraping the bottom to loosen any stuck bits.

  5. Return the chicken to the pan, along with any juices on the plate. Cook for an additional 10 minutes, or until the chicken is cooked through.

  6. Meanwhile, bring a large pot salted water to a boil and cook the egg noodles according to package directions. Drain and divide among serving plates.

  7. When the chicken is cooked, remove the pan from the heat. Remove the bay leaves from the sauce and discard, then stir in the sour cream. Top each portion of noodles with chicken and sauce.

Dinner, Main Course, RecipeHungarianBarrettFamilyRecipes
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