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Best Chicken Paprikash Recipe – How To Make Chicken Paprikash

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Best Chicken Paprikash Recipe - How To Make Chicken Paprikash

Mike Garten

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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Cal/Serv:
425

Yields:

4


servings

Total Time:

0

hours

35

mins

3
tbsp.

olive oil, divided

1 1/2
lb.

Cut into 2 1/2-inch pieces boneless, skinless chicken breasts pieces

1


large red pepper, seeded and cut into 1/4-inch pieces

4


cloves garlic, finely chopped

3
tbsp.

all-purpose flour

1 1/2
tbsp.

paprika (Hungarian if possible)

1
c.

low-sodium chicken broth

1


14-oz can whole tomatoes, drained and chopped

1/2


to 1 tsp hot sauce (optional)

Cooked egg noodles and chopped parsley, for serving

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  1. 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.
  2. 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.
  3. 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.
  4. Add the chicken back to the skillet with any juices or hot sauce (if applicable) and cook for 5 to 8 minutes.
  5. 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

Did you make this recipe? Leave a comment below


Samantha MacAvoy joined the Good Housekeeping food team in March 2020, where she writes about the latest tasty offerings from the Test Kitchen, must-try food trends, and top tips for home cooking success.


Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst’s top titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day, and Country Living.

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