Chicken Paprikash

This dish is a favorite in Hungarian communities in the Midwest.  Use sweet Hungarian paprika for a more authentic dish.

Chicken Paprikash

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IngredientsChicken Paprikash

  • 1 tablespoon canola oil
  • 6 skinned and boned chicken breast halves (about 5 ounces each)
  • 1 cup onion, chopped
  • 1 cup sweet green peppers, chopped
  • 1 clove garlic, minced
  • 2 tablespoons paprika (use sweet Hungarian paprika is possible)
  • 1 cup Chicken stock or low sodium chicken broth
  • ½ cup diced tomatoes
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups hot, cooked egg noodles (12 ounces uncooked)
  • 1 tablespoon poppy seeds (optional)
  • ¼ cup all-purpose flour
  • ¼ cup cold water
  • ½ cup reduced-fat sour cream
  • 2 tablespoons parsley, minced


  1. In a large nonstick skillet, heat the oil over moderately high heat.
  2. Cook the chicken breasts for about 3 minutes on each side or until well browned, then transfer to a plate.
  3. Add the onion, green pepper, and garlic to the skillet and sauté for 5 minutes or until tender.  Add the paprika and cook 2 minutes longer.
  4. Stir in the stock, tomato, salt, black pepper, and chicken; bring to a boil.  Lower the heat, cover and simmer, stirring often, for 15 minutes.
  5. On a warm platter, toss the noodles with the poppy seeds (if you wish) and top with the chicken.
  6. In a cup, whisk the flour and water; slowly stir into the stock mixture in the skillet.  Simmer for 3 minutes, then stir in the sour cream and parsley and heat just until hot (do not boil).
  7. Pour over the chicken.
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