Recipe: Hungarian Chicken Paprikash Over Egg Noodles


Quick and easy hungarian chicken paprikash recipe.

I’ll spare you the step-by-step directions for the recipe card below, but here’s the main thing to know — you must have good quality Hungarian sweet paprika to make this recipe.

Seriously, NO SUBSTITUTIONS! You can usually find it in the ethnic section of your grocery store, but if not, order some online.

Also, truly authentic Hungarian chicken paprikash would be made with lard and bone-in chicken legs, thighs, breast, and back (which would take far longer to cook through).

So to make this weeknight friendly, I use butter (real butter, don’t even think about trying those faux spreads) and a combination of diced chicken breasts and chicken thighs. You still get all of the flavor with less mess and fuss!


THE RECIPE:

An authentic Hungarian chicken paprikash recipe using traditional Hungarian sweet paprika…

Ingredients:
  • 1 (12-oz.) pkg. No Yolks Broad noodles
  • 1 medium onion
  • 4 tablespoons unsalted butter
  • 3 tablespoons Hungarian sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2.5 pounds chicken breasts and thighs
  • 3 tablespoons flour, divided
  • 1 1/2 cups chicken broth
  • 1 cup sour cream

Instructions:
  1. Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.
  2. 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 paprika, salt, and pepper, and stir well.
  3. 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 No Yolks noodles according to the directions on the package.
  4. 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.
  5. Serve immediately over broad eggs noodles.

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