Chicken Paprikash


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Serves 3-4 | Prep Time 15-20 | Cook Time 45-50

Why I Love This Recipe

Bone In or Bone Out? That is the question I am trying to figure out when it comes to Traditional Paprikash. I have read many places that traditional paprikash, skinless & boneless chicken thighs are used, and other’s say to keep the bone in. Traditionally however, all agree it is to be served with Nokedli, a dumpling like egg noodle, which is very easy to make. It is very similar to German spätzle. I decided to use thighs and drumsticks with the bone and serve over egg noodles since my company that was supposed to come over had to cancel last moment and my girlfriend had bought some egg noodles the other day, so why not use them. I have listed the recipe to make nokedli, if you wish to make the more traditional dish, serve over dumplings, however these sides are also commonly used, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.) This recipe will easily work with boneless, skinless chicken pieces as well, if that’s what you prefer.


Ingredients You'll Need

FOR PAPRIKASH
4 chicken thighs w skin
4 chicken legs w skin
2 ½ medium · onions, sliced
3 tbsp · butter
2 tbsp · sweet paprika (Hungarian) or regular, if u can not find Hungarian
1 tsp · cayenne pepper
1 cup · chicken broth
½ cup · sour cream
1 salt to taste
FOR NOKEDLI
2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water
1 pepper to taste


Directions

1. Pat dry chicken pieces and lightly salt and pepper pieces


2. Heat a large skillet on medium high heat and melt butter


3. Place chicken pieces skin side down into skillet and cook 5 minutes until skin is nice and brown


4. Turn pieces and be careful not to tear skin..brown other side for 3 minutes , reduce heat to medium and remove chicken from pan5. Add onions to skillet and saute for 7 minutes stir occasionally and scrape bits from bottom of pan


6. Add paprika, cayenne, pinch of salt and pepper, stir, let cook 2 minutes


7. Add chicken broth, stir, add chicken back, cover and simmer on low heat for 25 minutes


8. Remove chicken from pan and remove from heat, let cool 2 minutes, add sour cream to pan, mix, add salt and pepper to taste (if sauce too cool from cream return to low heat and warm through)


9. Return chicken to pan, coat with sauce


10. Serve over egg noodles or dumplings


11. Enjoy!


Questions, Comments & Reviews


Sounds very interesting. I have never made chicken paprikash and I don't know why. I will have to try this out some day. We eat a LOT of chicken.


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