Quick Chicken Paprikas
Updated April 19, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3boneless chicken breasts (about 1 ½ to 2 pounds), cut into bite-size pieces (about ½ inch pieces)
- 1teaspoon kosher salt (such as Diamond Crystal)
- Black pepper
- 4tablespoons ghee (or 2 tablespoons canola oil and 2 tablespoons butter)
- 1medium white or yellow onion, finely chopped (about ¾ cup)
- 1tablespoon tomato paste
- 3garlic cloves, finely chopped
- 3tablespoons Hungarian sweet paprika
- 2teaspoons hot or smoked paprika
- 3tablespoons all-purpose flour
- ½ cup canned crushed tomatoes
- 2cups chicken stock
- ¾cup sour cream, plus more for serving
- 12ounces dried Hungarian or German Egg Noodles or a small short pasta, such as gemelli or cavatelli, cooked, for serving
- ¼cup chopped fresh parsley
Nutritional analysis per serving (4 servings)
708 calories; 27 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 33 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, season the chicken with salt and pepper and set aside for 10 minutes. Heat a large shallow pot or Dutch oven over medium. Add 2 tablespoons of ghee and heat until shimmering. Add the chicken in a single layer, cooking until it is golden brown on all sides, about 2 minutes per side (do not cook through). Transfer the chicken to a rimmed plate until needed.
- Step 2
Add the remaining ghee to the pan, then add the onion. Cook over medium until translucent and soft, 5 to 7 minutes, stirring occasionally.
- Step 3
Stir in the tomato paste and cook until it is brick red, 1 to 2 minutes. Add the garlic and both kinds of paprika and continue cooking until fragrant, 1 to 2 minutes more. Stir in the flour and continue stirring until it begins to lightly brown, about 1 minute.
- Step 4
Whisk in the crushed tomatoes and chicken stock. When combined, reduce the heat to medium-low and simmer, stirring occasionally, until the flavors develop and the sauce is thickened, 15 to 20 minutes. Add the chicken and any accumulated juices and simmer until cooked through but still tender, 8 to 10 minutes, stirring occasionally.
- Step 5
Whisk together the sour cream and 1 tablespoon water. Stir in the sour cream mixture over low heat until the sauce is creamy and orange, resembling Italian vodka sauce.
- Step 6
Serve warm, ladled over cooked noodles with a dollop of sour cream and a sprinkling of parsley.
Private Notes
Comments
If you want to do this in the authentic old hungaro-austrian style you should add about 1 teaspoon ground caraway seeds and grated lemon zest, But happy to see some old fashioned but never out of fashion european food.
There are actually two types of Hungarian Paprika, sweet and hot, and the most common store bought brand is Szegedi. Smoked paprika is used more commonly in Spanish cooking. A good substitution for this recipe would be some bacon lardons instead of the ghee, if you’re looking for a more authentic Hungarian flavor, but overall an excellent recipe.
I never add tomatoes, not sure what that's about and I'm pretty sure it's not traditional. I made this just the other day, as always - delicious, I've been making this for years. Chicken stock, sour cream, paprika, onions and garlic - simple. The sour cream and cooking it down thicken the sauce.
My off-the-boat Hungarian husband (whose mother was an excellent cook) likes the version I make with no-fat Greek Yogurt. Make sure to stir the yogurt until it’s smooth, before adding. I also like Trader Joe’s Smoked Paprika for its smoky flavor.
Followed this recipe exactly. Served it to my family, proud of my prep, care, and effort. Family rated it "B" for bland. Definitely could have used more salt. It looked just right but the flavors just were not bright. If I were to try again, I'd try the lemon zest and opt for a stronger paprika, too.
Delicious with a few tweaks - as others have said, it is very bland as written. Add salt pepper to taste before and after the sauce has simmered. Double the garlic and/or add garlic powder. I also very untraditionally added mushrooms with the onions, as well as spinach at the end - worked out great!
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