Easy Hungarian Chicken Paprikash Over Egg Noodles (Csirkepap

• portioner: Yield: 6 servings
• aktiv tid: 10 minutes
• total tid: 45 minutes

Ingredienser

1 (12-oz.) pkg. No Yolks Broad noodles

1 medium onion

4 tablespoons unsalted butter

3 tablespoons Hungarian sweet paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2.5 pounds chicken breasts and thighs

3 tablespoons flour , divided

1 1/2 cups chicken broth

1 cup sour cream

Vejledning

Dice the onion, and cut the chicken breasts and thighs into bite-size chunks.

In a large skillet, sauté the onion in the butter over medium heat until translucent. Meanwhile, toss the diced chicken pieces with about two tablespoons of flour. Add the coated chicken to the pan, and brown on all sides. Once the chicken is browned, add the sweet paprika, salt, and pepper, and stir well.

Slowly add the chicken broth to the pan, and use a wooden spoon to scrape and deglaze the bottom of the skillet. Cover and simmer on low for 25 minutes. While the chicken is simmering, prepare the No Yolks noodles according to the directions on the package.

Remove the chicken to a plate. Whisk about one tablespoon of flour into the drippings left in the skillet to thicken. Turn off the heat and stir in the sour cream. Add the chicken back to the sauce and stir to coat.

Season to taste with additional salt, and serve immediately over broad egg noodles.

Notater

Looking to add a little more heat to your chicken paprikash? Try adding some Hungarian hot paprika! I wouldn’t recommend substituting it for the sweet paprika 1:1, though — it can pack quite a punch. Start with adding a little and increase until you’re happy with the results.