One of Hungary’s most well-known dishes, chicken paprikash is a delicious stew of chicken, peppers and onions in a rich, sour cream sauce seasoned with an ample amount of paprika. It’s best served over springy egg noodles to soak up all that flavor. Although our recipe calls for chicken breasts, legs and thighs can be used as well. Although the exact ingredients will vary depending on where they are from and what cultural traditions they come from, one thing is constant in authentic recipes: Hungarian-style paprika.
True Hungarian spice paprika is known for its sweet flavor and bright red color. In Hungary, there are eight varieties of this spice — made from dried and ground chiles and varying in pungency and heat — but the bright, mild kind most widely available in the U.S. is often labeled simply Hungarian Sweet Paprika. To get the best flavor, heat the oil gently and then stir in the sweet paprika. Keep it in a cool and dark place. Use it within six months.
If you suspect your paprika has been sitting in your pantry for longer than six months, it’s best to buy a new bottle for this recipe. Fresh paprika makes a huge difference to the overall flavor and brightness of this dish.
Not only is this dish a cozy, mouthwatering comfort food, but it’s also an easy one-skillet meal that takes about 35 minutes to prepare. It’s the perfect family dinner recipe or warming meal for chilly autumn nights.
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olive oil, divided
Cut into 2 1/2-inch pieces boneless, skinless chicken breasts pieces
large red pepper, seeded and cut into 1/4-inch pieces
cloves garlic, finely chopped
paprika (Hungarian if possible)
low-sodium chicken broth
14-oz can whole tomatoes, drained and chopped
to 1 tsp hot sauce (optional)
Cooked egg noodles and chopped parsley, for serving
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- In a large skillet, heat 2 tablespoons of oil on medium-high. Season the chicken with 1/4 teaspoon salt and pepper. Cook until golden brown on each side, about 2 to 3 minutes. Transfer to a plate.
- Reduce heat to medium and add the remaining tablespoon oil to skillet with the onion. Cook for 5 minutes, stirring occasionally. Mix in garlic and red pepper. Stir for 2 minutes.
- Mix flour with vegetables and stir for 2 minutes. Sprinkle with paprika, and cook for 1 minute. Stir in chicken broth. Add tomatoes and simmer for 5 minutes.
- Add the chicken back to the skillet with any juices or hot sauce (if applicable) and cook for 5 to 8 minutes.
- Mix in the sour milk. Sprinkle with parsley and serve over egg noodles.
NUTRITIONAL INFORMATION (per serving): About 425 calories, 20.5 g fat (5 g saturated), 43 g protein, 305 mg sodium, 17 g carbohydrates, 4 g fiber
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