Chicken Paprikash

Chicken Paprikash

This creamy peppery chicken will transport you to Hungary.




  1. You will need two large pots for this recipe.
  2. Heat a 4-6 quart pot over medium high heat. Chop up the chicken breasts and thighs into bite size pieces. Pour 1 tablespoon of olive oil into the pot. Place half of the chicken in an even layer in the bottom of the pan.
  3. Brown for around 4 minutes. Remove browned chicken pieces from the pot and place on a plate to use later. Add the other half of raw chicken to the pot and brown for around 4 minutes. Once browned remove the chicken and place on the same plate as the previous chicken pieces.
  4. Reduce heat to medium. Add 1 tablespoon of olive oil and 4 tablespoons of butter to the pot. Once the butter has melted add the onions and garlic and 1/2 teaspoon of salt. Sauté for about 2 minutes or until the onions are translucent.
  5. Add the paprika, flour, and tomato paste. Stir this mixture until the flour is completely absorbed. Pour over 1 cup of chicken broth. Stir until there are no lumps, and then add the remaining 5 cups of broth. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
  6. Turn the heat back up to medium high and bring the mixture to a violent simmer. Reduce the liquid down until thickened. It might take up to 20 minutes.
  7. While you are waiting for the sauce to thicken, in a separate pot start boiling some water for the egg noodles. Prepare the noodles as instructed on the package.
  8. Once the sauce has thickened thickened add the chicken along with any juice back into the pot.
  9. Reduce the heat to medium low and add 2 cups of sour cream. Taste and add remaining salt and pepper as needed.