Description
Chicken Paprikash with Egg Noodles is a classic Hungarian dish featuring tender chicken thighs simmered in a rich, creamy paprika-spiced sauce and served over perfectly cooked egg noodles. This comforting, flavorful meal combines traditional sweet Hungarian paprika, sour cream, and simple staple ingredients to create a cozy, hearty dinner perfect for weeknights or special gatherings.
Ingredients
Scale
Chicken and Sauce
- 6 chicken thighs, skin-on, bone-in
- 2 tbsp sweet Hungarian paprika
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup sour cream
- 1 tbsp all-purpose flour
- 2 tbsp butter or oil (for sautéing)
- Salt and pepper to taste
Noodles
- 12 oz egg noodles
- Salt (for boiling water)
Instructions
- Prep the Ingredients: Chop the onions finely and mince the garlic cloves. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper. Measure out the paprika, chicken broth, and flour to have everything ready.
- Brown the Chicken: Heat butter or oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook until golden brown, about 4-5 minutes per side. Remove the chicken and set aside to keep the juices sealed in.
- Sauté Onions and Garlic: In the same skillet, reduce heat to medium. Add the chopped onions and cook until translucent and softened, about 6-8 minutes, stirring frequently. Add minced garlic in the last minute to prevent burning and cook until fragrant.
- Add Paprika and Flour: Sprinkle sweet Hungarian paprika and flour over the onions. Stir quickly to coat and lightly toast the paprika, unlocking its aroma and helping to thicken the sauce later.
- Deglaze and Simmer: Gradually pour in the chicken broth while stirring, scraping up any browned bits from the pan. Return the chicken thighs to the skillet, cover, and simmer gently for 25-30 minutes until the chicken is fully cooked and tender.
- Finish with Sour Cream: Remove the skillet from the heat. Slowly stir in the sour cream, tempering it by mixing a spoonful of hot sauce into the sour cream before combining to prevent curdling. This will create a silky, creamy sauce characteristic of the dish.
- Cook the Egg Noodles: While the chicken simmers, cook egg noodles in salted boiling water until just al dente. Drain and set aside, ready to absorb the sauce once plated.
- Serve and Enjoy: Plate the tender chicken thighs over a bed of warm egg noodles. Spoon generous amounts of the creamy paprika sauce on top. Garnish with fresh parsley or dill if desired and serve immediately.
Notes
- Use good quality sweet Hungarian paprika for authentic smoky and slightly sweet flavor.
- Properly brown the chicken to develop rich flavor and color.
- Temper sour cream by mixing it with a bit of hot sauce or hot cooking liquid before adding to avoid curdling.
- Simmer the chicken gently to keep it juicy and tender.
- Fresh egg noodles provide better texture but dried noodles work well too.
- Substitute chicken breasts for thighs for a leaner option, but watch cooking time to avoid drying out.
- For dairy-free versions, replace sour cream with coconut cream or dairy-free yogurt alternatives.
- Mushrooms can be added for an earthy flavor twist.
- Use gluten-free flour and noodles or rice for a gluten-free diet adaptation.
- Add cayenne or smoked chili flakes for a spicy kick if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 145 mg
Keywords: Chicken Paprikash, Hungarian Chicken, Paprika Chicken, Comfort Food, Egg Noodles, Sour Cream Sauce, Traditional Hungarian Recipe
