Chicken is one of my favorite proteins. So, when I came across a Chicken Paprikash magazine clipping from Canadian Living in my collection of recipes, I knew I had to try making it. According to The Daring Gourmet, Paprikás Csirke is a traditional Hungarian dish. This Chicken Paprikash dish is easy to make and with so few spices, the flavor is so good.
Since they were on sale, I used chicken legs instead of thighs. This made the process take longer but I know making it with juicy chicken thighs would elevate the dish ten-fold. I can’t wait to try it with thighs next time but this was still delicious. If you want to make this but are out of Paprika, a link for substitutes that create a similar dish is listed below. (Chili powder would be my next favorite option). I can’t wait to eat some leftovers because the noodles will soak up the sauce and be even more delicious.
Chicken Paprikash
Ingredients
1 lb Chicken Thigh (Boneless and Skinless), quartered
1 Onion, thinly sliced
3 Garlic Cloves, minced
2 1/2 cups Cremini Mushrooms, trimmed and sliced
2 Tbsps Paprika (If you’re out of Paprika, use a substitute)
3 Tbsps All-Purpose Flour
2 Tbsps Tomato Paste
2 cups Chicken Broth, sodium-reduced
1 tsp Lemon Juice
375g Broad Egg Noodles
1/2 cup 5% Sour Cream, optional
2 Tbsps Fresh Parsley, chopped
2 Tbsps Olive Oil
Dash of Salt and Pepper
Instructions
Heat 1 tbsp of the oil in a large non-stick skillet over medium-high heat. Brown the chicken for about 5 minutes per side depending on their size. With tongs or your preferred utensil, remove the chicken to allow it to rest on the plate. Safely drain the fat from the pan.
Heat the remaining oil in the same skillet over medium heat. Cook the onion, garlic, mushrooms, and paprika, stirring often, until the onion is softened, about 1 to 2 minutes.
Add flour and tomato paste and cook, stirring, for 1 minute. Gradually stir in the broth and bring it to a boil. Reduce the heat and simmer for about a minute until it’s thickened. Return the chicken to the pan and add lemon juice, salt and pepper.
Meanwhile, in a pot of boiling salted water cook the noodles according to the package directions.
Drain the noodles and serve them topped with the chicken mixture. Garnish with sour cream and parsley, if desired.
