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Chicken Paprikash (Paprikás Csirke)

This dish is rich and creamy. It will keep you warm in the winter.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Hungarian
Servings 4 People

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Hungarian
Servings 2 People

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.