Chicken Paprikash
Chicken Paprikash (Paprikás Csirke)
This dish is rich and creamy. It will keep you warm in the winter.
Equipment
- 1 Slow Cooker or Large Pot
Ingredients
- 3 tbsp butter
- 3 lbs chicken pieces I use skinless, bone-in thigh; but it works with whatever you prefer.
- 2 medium yellow onions chopped
- 4 cloves garlic you can add more...
- 2 medium Roma Tomatoes diced
- 1 large bell pepper Use red, orange, or yellow as they are sweeter.
- 4 tbsp Hungarian Sweet Paprika
- 2 cups Chicken Broth
- Salt to taste
- 3/4 cup Full-Fat Sour Cream
- 1/4 cup Heavy Whipping Cream
Instructions
- Heat the butter and brown the chicken on all sides. Transfer the chicken to a bowl. Use the remaining butter to cook the onions until translucent.
- Add garlic and tomatoes and pepper. Remove the pot from the heat. You will add the paprika & stir. DO NOT cook the paprika with direct heat as it will scorch.
- Return the chicken to the pot and pour in the broth. Bring it to a boil. Cover & simmer for 40 minutes.
- Remove the chicken and add sour cream and the whipping cream to the pot. Bring to a simmer again. Let the sauce thicken for a bit on a simmer, but do not let it boil.
- Return the chicken to the pot and heat through. Serve with egg noodles or Hungarian nokedli.
Notes
Recipe for noodles here:
Hungarian Nokedli Noodles
These noodles go well with Chicken Paprika, Goulash, or really anything with a rich sauce.
Equipment
- 1 Large Pot
- 1 Cheese Grater or Spaetzle maker
Ingredients
- 1 egg
- 1 cup flour all purpose
- 1/2 cup water
- 1/2 tsp salt
Instructions
- Bring a large pot of salted water to a boil.
- Mix the egg and 1/2 cup of water with the salt. Slowly add the flour to make a soft, sticky dough. Try not to make the dough dry and stop adding flour when you get an elastic moist dough.
- Place the cheese grater (spaetzle maker) over the pot of boiling water. Lay a portion of the batter on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water.You can also scoop little bits on a spoon and boil them. This does make bigger noodles (which is nice).
- When the noodles float to the top, slowly boil for about 1 minute and drain them. I add butter to the drained noodles.
- Make sure that you make it over medium heat, otherwise the water runs out. Serve immediately as they cool quickly.