Chicken Paprikash Recipe Old Style Hungarian Comfort Food

Chicken Paprikash Recipe
Old Style Hungarian Comfort Food

Growing up, my mother used to make Chicken Paprika. (only recently have I learned it’s actually called Chicken Paprikash, thanks mom) It was always nice coming in the door after a long, hard day of teenage angst to the scent of warm Hungarian Paprika filling the air. It was welcoming; comforting even.

Chicken Paprikash is a stew of sorts. Chicken, onions, mushrooms, sour cream, broth or stock, garlic, various spices; And, of course paprika. (did you know that the Hungarian word for pepper is paprika?) This can be served over a bed of wide egg noodles like mom used to make or Nokedli (Hungarian) or Spaetzle (German) both basically meaning short, string like dumplings (really, string shaped rather than round)

There’s many variations of the recipe itself. Adding or subtracting the onions and mushrooms for example. Chicken legs and thighs (dark meat) are best but it can be made with breasts (white meat) as well. I’ve seen it made with red and/or green peppers even. And, the sour cream of course can be fat free or the fully loaded sort depending on your girlish figure or dietary needs. Below you’ll find the one of the most traditional and basic recipe for Chicken Paprikash. Add, subtract and substitute to your tastes and needs. The key ingredients of course will be chicken, sour cream, stock and of course paprika. Also, it’s always, always, always (always!) best to use fresh Hungarian paprika. If you have an old dusty jar sitting in your cabinet, toss it out! Buy some new stuff. Really, you’ll thank me later.

Ingredients:
2 lbs Chicken Legs & Thighs Bone in, Skin on (may substitute for breasts)
1/4 Cup Butter (can substitute olive oil)
1 Medium Onion (chopped)
1/2 Cup Mushrooms (sliced)
2 Cups Chicken Broth (we used Knorr concentrated stock)
1 1/2 TBSP Paprika (fresh!)
1/2 TSP Salt (to taste)
1/2 TSP Black Pepper (don’t be lazy, grind it!)
2 1/1 TBS Flour
1/4 TSP Cayenne Pepper (optional)
1 Cup Sour Cream (feel free to go fat free)
If Using Wide Egg Noodles, you’ll need 1 large bag
If Using Nokedli or Spaetzle, I found a good recipe HERE (also include a video!)
For Gluten-Free Use Rice (or gluten-free flour)

Directions:
On stove-top, use a large, heavy bottom skillet on medium-high heat to melt butter. Add chicken. Cook until lightly browned, turning once. Drain off grease. Add onions and mushrooms to skillet and cook 5 to 8 minutes more. Pour in chicken broth (stock) season with paprika, salt, ground pepper and Cayenne pepper. Cook 10 minutes more, or until chicken is cooked thoroughly  and juices run clear. (no pink inside, blech) Remove chicken from skillet. Remove from bone. Cover to keep warm. Keep onion and broth mixture in skillet.

Prepare wide egg noodles according to package directions. (if using Nokedli or Spaetzle, they would be prepared first prior to cooking chicken)

Mix flour into sour cream. Don’t leave clumps! (again, blech) Slowly add sour cream to onion broth mixture remaining in the skillet. (about 2 TBSP at a time. Whisk to make sure it incorporates well and there are no lumps of flour. (blech) Bring the mixture to a slow rolling boil. Do not over boil! Be sure to stir constantly, and cook until thick. Let stand for approximately 3-4 minutes as this will allow mixture to thicken completely.

Make a bed of drained noodles on plate. Place chicken on top of noodle bed. Spoon sour cream/paprika sauce over top.

I Hope You ENJOY  A Fond Childhood Favorite Chicken Paprikash Recipe
Hungarian Comfort Food At It’s Best!