Apart from “When Harry Met Sally” references, I didn’t actually know what Chicken Paprikash was. Not surprisingly it’s chicken with lots of paprika — and it’s delicious!
When I was looking for recipes that included chicken and tomatoes (and eventually settled on the tikka masala), I also found some paprikash recipes that piqued my interest. So I tried it this week.
It’s a really hearty, comforting dish that’s perfect to make in the winter. The recipe I found called for dumplings, but I decided I preferred egg noodles. I also wanted to use chicken breasts rather than a whole chicken, but you could really go either way.
adapted from Saveur
1/4 cup olive oil
2 large (or 4 small) boneless skinless chicken breasts
1/2 cup flour, plus 2 tablespoons
salt and pepper
2 tablespoons sweet paprika
4 small sweet peppers
4 roma tomatoes, peeled, seeded, and chopped
1 medium onion, diced
1 1/2 cups chicken broth
3/4 cup sour cream
3 cups egg noodles
Heat a big pot of water to boil the egg noodles. Just follow the package directions for cooking time.
Heat the olive oil in a deep skillet over medium high. Season the chicken breasts with salt and pepper, then dredge them in the 1/2 cup of flour. When the oil is hot, add the chicken and cook until brown on both sides, about 8-10 minutes. Remove the chicken and set aside.
Now add the paprika, tomatoes, onions, and peppers to the pan, scraping up all the brown bits, and cook until the onions are translucent, about 5 minutes.
Cut the chicken into 2-inch chunks, and add it back to the pan with the chicken broth. Once that’s all mixed together and bubbling, reduce the heat to medium-low and simmer, covered, for about 15 minutes.
In a separate bowl, stir together the sour cream and 2 tablespoons of flour. Whisk in 3/4 cup of broth from the pot. Add that mixture back into the pan and stir to combine. Turn off the heat. Serve over egg noodles.
Repeat! Waiter, there is too much pepper in my paprikash! But I would be pleased to partake of your pecan piiiiiiieee.