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Chicken Paprikash 

This traditional Chicken Paprikash is straight from a family recipe file and is really impressive despite being so easy to make! Serves 4-6 

Course Dinner
Cuisine Hungarian
Keyword Chicken, hungarian, paprikash
Servings 4
Author Fraîche

Ingredients

Chicken Paprikash

  • 6-8 chicken thighs bone in and skin on
  • 2 tablespoons oil (divided)
  • 2 medium sweet onions, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon sweet Hungarian paprika
  • 2 medium tomatoes, chopped
  • 1 green pepper, chopped
  • ½ cup sour cream
  • salt to taste
  • flat leaf parsley (to garnish)

Roux

  • 1 tablespoon oil
  • 1 tablespoon flour

Nokedli (noodle)

  • 3 cups flour
  • 1 ½ teaspoons salt
  • 3 eggs
  • 1 ½ cups water

Instructions

MAKE THE CHICKEN PAPRIKASH

  1. Pat the chicken thighs dry with a paper towel and season with salt.
  2. Heat a large pan with high sides or pot with a heavy bottom (with a lid) over medium, add 1 tablespoon of oil and place the chicken thighs in the pan, skin side down.  Cook until golden brown on each side, about 3-4 minutes per side.  Transfer to a plate.
  3. In the same pan over medium-low heat, add the remaining tablespoon of oil and add the onions.  Cook until soft and golden brown, stirring, for 6-8 minutes (this brings out the sweetness in the onions, it’s important to not burn the onions).  Add the garlic, and paprika and cook until fragrant, 1-2 minutes.  Add the tomatoes, green peppers, chicken and season with salt, reduce to low heat, put the lid on and cook until the vegetables are softened, about 8-10 minutes.
  4. Add cold water to the pan to the height of the chicken (just to cover; the amount will depend on your pan or pot), place the lid on the pot or the pan and let it simmer for 30 minutes.  While the chicken simmers make the noodles (below).
  5. Remove the chicken from the pot or pan (keep simmering the sauce) and transfer to a plate or bowl and cover to retain the heat.  Make a roux.

MAKE THE ROUX

  1. In a small frying pan, heat 1 tablespoon of oil over medium heat.  Add the flour, and cook, stirring, until slightly brown, 3-5 minutes.  Add the roux to the simmering sauce and stir well.
  2. Remove the pot or pan from heat, add the sour cream and, using an immersion blender (or regular blender, but make sure you take the vent cover off – this is important), blend until smooth.  You can skip this blending step but it makes the sauce so much better!
  3. Remove the skin and bones from the chicken (discard the bones and skin, and be careful, it will still be hot) and add the chicken meat back in to the pot (you can break up the chicken at this point before adding it back in if you wish, discarding the bones).  Season to taste with salt.
  4. Serve over the noodles; garnish with a sprig of parsley.

MAKE THE NOKEDLI (NOODLES)

  1. Bring a large pot of salted water to a boil.
  2. In a medium bowl whisk together all of the ingredients.
  3. Once the water is boiling, place the noodle maker on top of the pot with the square sliding section facing upwards.  Add a small amount (about ¼-1/3 cup) of the dough to the centre sliding section of the noodle maker and slide it back and forth, allowing a small amount of the dough to push through (and get cut off as it slides back and forth), creating noodles.  Continue with the remainder of the dough, working quickly.  Boil for 3-4 minutes, until the noodles float.  Drain and serve immediately (you may want to toss them in a bit of oil to prevent them from sticking together) with the Chicken Paprikash.