Chicken Paprikash, or Chicken Paprika as I knew of it as a kid, is delicious easy and very quick comfort food. In less than an hour, you can have homemade spaetzle and chicken paprikash both done and on the table. The chicken paprikash itself only takes 25 minutes and if you can multi-task the spaetzle can be cooked, sauted, and all on the table very quickly after.
Creamy and flavorful with lots of paprika and some smoked paprika to add a little smokiness, chicken paprika is delicious anytime. Smoke paprika isn’t traditional, but I love the smoked flavor it brings to this dish. There are many variations of Chicken Paprikash some with tomatoes and most call for whole chicken pieces, and then the sauce is simmered for a long time. I decide to make a version that can be quickly done without any fuss.
I fell in love with paprika long ago because I have an addiction to good deviled eggs. And to me, a deviled egg isn’t finished unless you have a generous sprinkling of paprika. Originally from Turkey, the peppers for paprika are dried and ground into a powder. Hungarians imported and adopted them nearly 500 years ago. They became an integral part of the region’s cuisine. Today you can find paprika in many dishes in that region of Eastern Europe.
Buttered noodles are great with chicken paprikash. But if you have just a bit more time making homemade Spaetzle is well worth the effort and takes this dish up a notch. I’ve got a great recipe here. And they really aren’t hard to make, and a whole lot of fun to eat those slightly squishy little dumplings coovered in rich creamy chicken Paprikash! Check out how to make them. Please rate and comment down below if you make this delicious dish from Hungary.
A classic Hungarian comfort food. Quick and easy recipe for chicken paprika with boneless chicken simmered in chicken stock, onion, paprika and finished with a touch of sour cream.
- 2 lbs boneless chicken breast halves, cut crosswise into ½-inch-wide strips
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika or more sweet paprika
- 3 Tablespoons butter
- 1 large onion chopped
- 1/2 cup chopped red bell pepper
- 2 tablespoons flour
- 1 cup chicken stock or broth
- 3/4 cup sour cream
- salt and pepper to taste
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If you are making spaetzle, make the dough and cook the little dumplings in boiling salted water, but hold off sautéing them until ready to serve. If you are using egg noodles, you can get the water boiling once the sauce is simmering.
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Toss the chicken pieces with generously with salt, pepper, and 1 tablespoon of the paprika. Toss well to combine
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Melt 1 tbsp butter in large nonstick skillet over medium-high heat.
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Add the chicken and sauté until just cooked through about 5 minutes.
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With a slotted spoon, transfer chicken to plate and set aside. Drain off any juices remaining and reserve.
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Add remaining 2 tbsp butter to the same skillet and sauté onion and red bell peppers until softened about 3-4 minutes.
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Sprinkle in the flour
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Cook for a minute or so continuously stirring to cook the flour.
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Stir in the remaining 1 tablespoon of sweet paprika and the smoked paprika, you can use all sweet paprika if desired.
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Let cook just briefly. And then stir in the chicken broth and any juices from cooking the chicken.
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Bring the sauce to a boil and reduce to a brisk simmer.
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Stirring occasionally let briskly simmer for 5 minutes and until the sauce has thickened.
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Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low and let simmer for 5 more minutes. It can hold at a low simmer for a bit at this point.
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If you have made homemade Spaetzle this is the time to sauté it in butter.
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Stir in the sour cream to the cooked chicken paprikash. Stir well to combine and heat through do not let it come to a boil.
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Taste the sauce and adjust for salt and pepper.
Serve the finished chicken paprikash over the cooked spaetzle or buttered noodles. And garnish with a big dollop of sour cream and maybe some parsley.
