There are hundreds of chicken paprikash recipes out there, but this one’s special.
Chicken, onions, butter, stock, paprika, salt, sour cream.
So good you’ll be drinking the sauce!
Elise Bauer
Cooks up quickly too.
Serve it with noodles or dumplings (shown withspaetzle).
Some people add tomatoes and peppers, some a lot more paprika, or more or less sour cream.
Elise Bauer
What is Chicken Paprikash?
The Best Paprika to Use
Use recently purchased, qualitysweet Hungarian paprikafor this dish.
Old paprika will diminish the flavors of the dish.
Elise Bauer
This recipe also calls for hot paprika, and that should be fresh, too.
Do not use more hot paprika than is called for no matter how quality it is.
It’s spicier and less flavorful and will alter the dish.
Elise Bauer
Serve it overmashed potatoes, rice,potato gnocchi, or spaetzle.
A simple green vegetable such asroasted Brussels sproutsorFrench Green Beansrounds out the meal.
How to Store and Reheat This Dish
Refrigerateleftovers, tightly covered, for 3 to 4 days.
Elise Bauer
Reheat on the stovetop in a saucepan until heated through and the chicken reaches 165F.
Freezeleftovers in a freezer-safe zipper bag or container for up to 3 months.
Defrost in the refrigerator.
Elise Bauer
Reheat on the stovetop in a saucepan until heated through and the chicken reaches 165F.
Paprika can go flat and tasteless if it is too old.
So check your paprika first, before starting this dish.
Elise Bauer
Slice the onions lengthwise (top to root).
Heat a large saute pan over medium-high heat and melt the butter.
Remove the chicken from the pan to a bowl, set aside.
Elise Bauer
Add the paprika and black pepper to the onions and stir to combine.
Let cook for a minute.
When the chicken is done to your taste, remove the chicken from the pan.
Add the chicken back to the pan and coat with the sauce.
Serve with dumplings,rice, egg noodles or potatoes.
If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.
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