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Chicken Paprikash Recipe

Chicken Paprikash

Chicken Paprikash

Despite originating in Mexico, paprika is most closely associated with Hungary. Magyar paprika is naturally a bit sweeter than paprika elsewhere because “of the longer cooling season.” From cultivation to turning it into a powder, the process takes seven months. The spice is so important to the country that at one point it was nationalized. And in the cities of Kalocsa and Szeged there are museums devoted to it.

I first learned of Chicken Paprikash on Master Chef when a contestant advanced to 2nd round after making it. I was intrigued by a dish where paprika was the star. This recipe is quick and easy. It’s great for a cool night especially when you have extra sour cream available.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

4-6 chicken thighs
1 onion, chopped
1 T tomato paste
1 T sweet paprika
1 T butter
6 garlic cloves
salt to taste
pepper to taste
cayenne to taste
4oz sour cream
1-1.5 cup water or chicken broth
1 package egg Noodles or other wide noodle


In a pot bring water to a boil for egg noodles. Cook and drain. Set aside. In a skillet, heat pan to medium. Add the butter. Toss in the chicken pieces. Let them brown on each side for about 4 minutes. Set the chicken aside. Place in the garlic and onions and cook for 5-7 minutes until they begin to brown. Place the chicken on top of the cooking onions. Add about a cup or cup and half of water, salt, pepper, cayenne, tomato paste. Mixed in well. Water should partially submerge chicken. Bring to a simmer then back down to low and cover. Stir occasionally. Once chicken is cooked. Add in sour cream and if needed re-season with more paprika. Color should be burnt orange to reddish. Serve on top of egg noodles.

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