Easy Chicken Paprikash
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Ingredients
Veggies to Sauté:
- 2 tablespoons butter
- ½ onion, thinly sliced
- ½ red or yellow pepper, seeded and thinly sliced
- ½ jalapeño pepper, seeded and finely chopped
- ¼ teaspoon sea salt
- 2 cloves garlic, minced
- 6 to 8 mushrooms, sliced
Chicken:
- 1 pound boneless, skinless chicken thighs cut into 1-inch cubes
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
Flour and Seasonings:
- 2 tablespoons sweet Hungarian paprika (See Comment Section Below)
- 1 tablespoon flour
- ¼ teaspoon dried thyme
- Dash red cayenne pepper
- ⅛ teaspoon sea salt
- ¼ teaspoon ground black pepper
Bay Leaf:
Broth:
Lemon Juice and Sour Cream:
- 1 teaspoon fresh lemon juice
- 2 tablespoons sour cream
- Salt to taste
Noodles:
- 6 to 8 ounces dried wide egg noodles, cooked as per package directions
Garnish:
Ingredients
(serves 4)
Section
Instructions
-
In a small bowl whisk together flour and seasonings; set aside.
- Prepare onion, peppers, mushrooms and garlic. NOTE: If red pepper slices are too long, slice in half.
- On medium-low heat, melt butter in a large sauté pan.
- Add onions, red pepper, and jalapeño pepper; and ¼ teaspoon sea salt; sautéing for 10 minutes or until onions begin to turn a golden brown.
- Add garlic and mushrooms and cook until mushrooms just begin to brown. If needed add more butter; 1 or 2 tablespoons should do.
- Remove cooked veggies to a plate; set aside.
- On medium-high heat, brown the chicken pieces in olive oil.
- Add the cooked veggies to the chicken.
- Sprinkle the flour and seasoning mixture over the veggies and chicken; tossing to coat.
- Add bay leaf.
- Add chicken broth stirring until incorporated.
- Bring the mixture to a simmer and then turn heat to low.
- Cover pan and simmer for 15 minutes. NOTE: Add broth in ¼ cup increments if mixture begins to stick to bottom of pan.
- While the chicken paprikash is simmering cook wide egg noodles.
- Remove pan from heat.
- Adjust salt to taste.
- Add 1 teaspoon fresh lemon juice and mix in.
- Add 2 tablespoons sour cream and mix in.
- Serve over cooked and drained wide egg noodles.
Comments
Makes 4 servings.Refrigerate unused portions.
What is sweet Hungarian paprika? Hungarian paprika is made from dried and ground sweet pepper varieties. The lighter red peppers are sweeter than the darker red peppers. The ground paprika is a beautiful brilliant red and has a sweet, spicy flavor. Dishes made with Hungarian paprika will have a red/orange hue.
Which paprika should you buy? Look for a paprika that is specifically labeled "Sweet Hungarian Paprika". Specialty spice stores will carry it.
How to store Hungarian paprika: Store in an airtight container in a cool, dry place. It should retain its flavor for 6 to 8 months. Paprika can be stored in the freezer in order to maintain a slightly longer shelf life.