Chicken Paprikash
Chicken pieces in a smoky, creamy paprika sauce over egg noodles
Ingredients
- 1.5-2 lbs boneless skinless chicken breast cubed
- 2 tbsp salted butter
- 1 onion finely diced
- 1/2 green pepper finely diced
- 1/2 yellow or orange pepper finely diced
- 1/4 cup tomato very finely diced
- 2 tbsp tomato paste
- 4 garlic cloves minced
- 2 tbsp flour
- 1 1/2 tbsp Hungarian sweet paprika
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chicken powder
- salt and pepper
- 1 cup chicken broth
- 1/4 cup sour cream
Instructions
- Heat 2 tbsp of oil in a skillet until hot. Add the cubed chicken and cook until browned on the outside. Season with a little salt and pepper while cooking. It doesn't need to be fully cooked as it will cook further in the sauce.
- In a saute pan that has a lid, melt the butter over medium heat and add the onion, garlic, peppers, and tomato. Cook, stirring occasionally for 2-3 minutes. Add the flour and tomato paste and stir to form the roux. Whisk in the chicken broth slowly to avoid lumps.
- Turn the heat down to a simmer and add the spices and the chicken. Cover and allow to simmer for about 30 minutes, removing the lid and stirring every few minutes to make sure the sauce isn't burning. If it is getting to thick add a little bit of water.
- After 30 minutes whisk in the sour cream. Taste the sauce and adjust the seasoning. Serve over your choice of noodles, rice or dumplings.
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