Chicken Paprikash
15m prep 20m cook 35m ready
A classic Hungarian stew of chicken in a creamy paprika sauce, served over egg noodles. Quick and comforting weeknight dinner.
Ingredients
- 3 tbsp olive oil divided
- 1 1/2 lb boneless, skinless chicken breasts cut into 2½-inch pieces
- Kosher salt and pepper
- 1 large onion chopped
- 1 large red bell pepper cut into ¼-inch pieces
- 4 clove garlic finely chopped
- 3 tbsp all-purpose flour
- 1 1/2 tbsp paprika (Hungarian if possible)
- 1 cup low-sodium chicken broth
- 1 whole tomatoes drained and chopped
- 1/2 tsp hot sauce optional
- 1/2 cup sour cream
- Cooked egg noodles for serving
- Chopped fresh flat-leaf parsley for topping
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 306 mg
- Iron: 4.13 mg
- Magnesium: 102 mg
- Phosphorus: 656 mg
- Potassium: 1370 mg
- Zinc: 3.31 mg
Let's Cook
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Step 1.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with ¼ teaspoon each salt and pepper, then add to the skillet in a single layer. Cook until golden brown, 2 to 3 minutes per side. Transfer the chicken to a plate and set aside.
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Step 2.
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the skillet along with the chopped onion. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the bell pepper and garlic, and cook, stirring, for 2 minutes.
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Step 3.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to coat. Sprinkle with the paprika and cook, stirring, for 1 minute until fragrant. Pour in the chicken broth and stir to combine, then add the chopped tomatoes. Bring to a simmer and cook for 5 minutes, stirring occasionally.
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Step 4.
Return the chicken and any accumulated juices to the skillet. Add the hot sauce if using. Simmer until the chicken is cooked through and no longer pink in the center, 5 to 8 minutes, stirring occasionally.
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Step 5.
Remove the skillet from the heat. Stir in the sour cream until fully incorporated and the sauce is creamy. Serve the chicken and sauce over cooked egg noodles, and sprinkle with chopped fresh parsley.
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