Hungarian Chicken Paprikash

You can omit onions if there is an allergy. Make sure you use high-quality SMOKED paprika for best taste (sweet paprika will turn out bland) For richer flavor, substitute water for chicken broth.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat large, deep-sided pan on medium heat.

Step 2

Peel and dice onion. Peel and mince garlic. Trim fat from chicken. If chicken breasts are large, cut them in half.

Step 3

Melt butter in pan. Brown chicken on both sides for a minute, then remove. Cook the onion for about 5-6 minutes, stirring occasionally. Add garlic and cook for about 30 more seconds.

Step 4

Add chicken back into pan. Reduce heat to medium-low or low so chicken is simmering (NOT boiling!) Cover with paprika, salt, pepper, and red hot.

Step 5

Add water/broth, then reduce to medium heat. Cover and simmer for 40-50 minutes, stirring and chopping meat every 10 minutes.

Step 6

When 10 minutes remain, start boiling a large pot of salted water for noodles. In separate bowl, mix flour, sour cream, and whipping cream until it's a smooth paste.

Step 7

Cook egg noodles per the instructions on the bag. Do NOT overcook them, or they will turn to dough.

Step 8

When chicken starts to easily break apart (there should be a small amount of water/broth left, like 1/3 cup). Add 1 tbsp of flour to thicken the remaining broth.

Step 9

Lower heat to lowest setting. Then stir in cream mixture.

Step 10

Drain egg noodles. Serve paprikash over noodles.