Description
Savor the rich, comforting flavors of Hungarian Chicken Paprikash, a classic dish featuring tender chicken simmered in a creamy, paprika-infused sauce served over buttery egg noodles. Ready in just 45 minutes, this hearty meal is perfect for a satisfying weeknight dinner with authentic Eastern European flair.
Ingredients
Scale
Chicken and Seasoning
- 1 lbs Boneless Chicken Breasts and Thighs (or skinless chicken legs for more authentic taste)
- 1 tsp Kosher Salt (plus extra for seasoning)
- 1 tsp Ground Black Pepper (freshly ground preferred)
- 2 tbsp All-Purpose Flour (or gluten-free flour substitute)
Sauce and Aromatics
- 2 tbsp Unsalted Butter (or ghee for dairy-free option)
- 1 medium Onion (yellow or white)
- 2 tbsp Hungarian Sweet Paprika (authentic quality recommended)
- 1 cup Chicken Stock (homemade or store-bought)
- 1 cup Sour Cream (or Greek yogurt for tangier flavor)
Noodles
- 8 oz Egg Noodles (No Yolks brand recommended for healthier choice)
- 2 tbsp Salted Butter (for enhancing cooked noodles flavor)
Instructions
- Season and Flour the Chicken: Season the chicken chunks evenly with kosher salt and freshly ground black pepper. Lightly coat the chicken pieces with all-purpose flour to help create a flavorful crust and thicken the sauce later.
- Sauté Onions: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the chopped onion and cook until translucent and tender, about 10 minutes, to build a savory base for the sauce.
- Brown the Chicken: Add the floured chicken to the skillet with the onions. Brown the chicken evenly on all sides to develop rich color and flavor. Once browned, deglaze the pan by pouring in half of the chicken stock, scraping up any browned bits from the pan bottom.
- Simmer the Chicken: Stir in the remaining chicken stock, Hungarian sweet paprika, and additional salt to taste. Cover the skillet and reduce heat to medium-low. Let it simmer gently for about 25 minutes, allowing the chicken to cook through and the flavors to meld.
- Cook the Egg Noodles: Meanwhile, prepare the egg noodles according to the package instructions. Before draining, reserve ¼ cup of the noodle cooking liquid for added moisture.
- Toss Noodles with Butter: In a large bowl, combine the drained noodles with the reserved cooking liquid and 2 tablespoons of salted butter. Toss gently to coat the noodles and enhance their flavor.
- Prepare Sour Cream Mixture: In a small bowl, whisk together the remaining flour and sour cream. Temper this mixture by slowly adding warm drippings from the skillet into the sour cream blend, stirring constantly to prevent curdling.
- Complete the Sauce: Stir the tempered sour cream mixture back into the sauce in the skillet until fully combined. Return the browned chicken pieces to the sauce and let everything simmer on low heat for an additional 5 minutes to thicken the sauce and warm through.
Notes
- For a dairy-free version, substitute unsalted butter with ghee and sour cream with a dairy-free yogurt alternative.
- Using skinless chicken legs instead of breasts and thighs enhances the authentic Hungarian flavor and juiciness.
- Reserve some noodle cooking water to keep the noodles moist and add a silky texture when mixed with butter.
- Tempering the sour cream mixture prevents it from curdling when added to the hot sauce.
- Pair the dish with a simple cucumber salad or crusty bread for a full Hungarian-style meal.
