Dinner · Chicken

Chicken Paprikash

The Hungarian favorite: chicken thighs simmered with onions and sweet paprika in a sour cream sauce, served over egg noodles.

⏱ 55 min (15 min prep, 40 min cooking) 🍽 Serves 6 · 1 1/2 thighs with sauce and 1 cup noodles kid friendlymake aheadfreezer friendlyleftovers
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ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Chicken

  • 2 lb Chicken thighs, boneless skinless, boneless, skinless
  • 1 tsp Table salt
  • ¼ tsp Ground black pepper
  • 2 tbsp Vegetable oil (soybean)

  • Sauce

  • 2 Yellow onion, thinly sliced
  • 1 Red bell pepper, sliced
  • 2 clove Garlic, minced
  • 2 tbsp Paprika, sweet
  • 1 tbsp All-purpose flour
  • 1 can Diced tomatoes
  • 1 cup Chicken broth, low-sodium
  • ¾ cup Sour cream
  • 2 tbsp Fresh parsley, chopped

  • Noodles

  • 12 oz Egg noodles
  • 1 tbsp Table salt, for the pasta water

Make it yourself

Make the chicken stock yourself → Make the egg noodles yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large deep skillet with lid, large pot, colander, instant-read thermometer.

  1. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the chicken 3 minutes per side. Move to a plate.
  2. Lower the heat to medium. Cook the onions and pepper 8 minutes, until soft. Add the garlic, paprika and flour and stir 1 minute; do not let the paprika scorch.
  3. Add the tomatoes and broth and return the chicken. Cover and simmer 20 minutes, until the chicken reaches 165°F.
  4. Meanwhile, cook the noodles in boiling salted water. Drain.
  5. Move the chicken to a plate. Off the heat, stir a little hot sauce into the sour cream, then stir it all into the skillet. Return the chicken, sprinkle with parsley and serve over the noodles.

🌡 Safe temperaturesChicken 165°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadKeeps 3 to 4 days in the fridge. Reheat gently to 165°F.
❄️ FreezerFreeze before adding the sour cream for up to 3 months; stir it in after reheating.
↺ LeftoversShred leftover chicken into the sauce and serve over rice.
🧒 With kidsSweet paprika is mild, not spicy. Cut the chicken small for little ones.
Dairy-free swapUse 1/2 cup coconut milk instead of sour cream.
Gluten-free swapUse cornstarch instead of flour and serve over rice.

Goes well with

🫛 Garlic Butter Green Beans🥬 Simple Green Salad

Good to know

Chicken breasts vs. thighs Table salt vs. kosher salt vs. sea salt Cooking Fats Compared All-purpose vs. bread flour (and friends) Stock vs. broth Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits