My husband Marc is very proud of his Hungarian and Polish heritage, especially the food. So I love to make that cuisine for him even though it’s not in my usual wheelhouse. His mother’s pierogi recipe is the stuff of legends and I’ve made it several times. So this time, I wanted to switch it up and honor his Hungarian side with this gorgeous version of chicken paprikash! It was much more simple than I thought it was and oh my goodness was the flavor wonderful. The key was to use the sweeter Hungarian paprika, which I found easily in my grocery store’s spice aisle. It is also readily available on Amazon, here is the link! Full disclosure that this is an affiliate link and I make a small commission if you purchase through this link.
Oh my goodness, Marc went nuts for it and so did I! The flavor was so incredible but not spicy because of the sweet paprika. Hope you all enjoy this classic too. xoxo.
This is such a fantastic version of chicken paprikash with loads of sweet Hungarian paprika in a silky sauce. Tossed with egg noodles for a full meal!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds boneless skinless chicken diced small
- 1 pinch salt
- 1 pinch pepper
- 6 1/2 teaspoons Hungarian sweet paprika divided. 1/2 teaspoon, then 6 teaspoons or 3 tablespoons
- 2 whole red bell peppers seeded and diced small
- 1 whole onion diced small
- 4 cloves roasted garlic *see note. Make ahead
- 1 whole beefsteak tomato diced small
- 2 cups chicken stock
- 1/2 cup creme fraiche or sour cream
- 1 tablespoon all-purpose flour
- 1 pound wide egg noodles
Get out a sturdy dutch oven and heat the olive oil and butter in it over medium high heat. Brown the chicken in it until cooked through completely. While it cooks, season it with a generous pinch of salt and pepper, along with 1/2 teaspoon of the paprika. Remove it and set it aside once it is done. Add the bell pepper, onion, roasted garlic and onion to the pan and let them get fragrant and translucent for a couple of minutes. Pour in the chicken stock, remaining paprika and also return the chicken back in to the pot. Let it come to a boil, then cover the pot and reduce it to a simmer. Let it cook and develop flavor for an hour.
When the time is almost up, get a pot of water on to boil for the egg noodles. While it comes to a boil, combine the creme fraiche or sour cream and flour in a bowl and whisk them together. Then add in a couple spoonfuls of the flavorful chicken broth and whisk it in to temper it. This step keeps it from separating when it goes into the pot so that it is nice and smooth. Add that mixture into the pot and stir it in well. Let it simmer for about 10 minutes to make the sauce silky and thicker. While that is happening boil the noodles until tender according to the package directions. It should take about 8 minutes. Drain them and stir them into the pot with the rest of the dish. Scoop into big bowls and serve immediately! Makes great leftovers too.
*To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.