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    You are in: Home / Recipes / Chicken Paprikash Recipe
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    Chicken Paprikash

    Chicken Paprikash. Photo by dianegrapegrower

    1/2 Photos of Chicken Paprikash

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Dorie's Lori's Note:

    I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.

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    Units: US | Metric


    1. 1
      In a large pot, heat the oil and sauté the onion until translucent.
    2. 2
      Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
    3. 3
      Cook until the mushrooms are just softened.
    4. 4
      Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
    5. 5
      Stir and add the chicken thighs and mix.
    6. 6
      Add the tomatoes and enough stock to mostly cover the chicken.
    7. 7
      Cover and simmer slowly for approximately 45 minutes.
    8. 8
      The chicken should be falling off the bone, very tender.
    9. 9
      Remove the chicken to a deep serving plate that has been warmed.
    10. 10
      Reduce the stock a bit if it looks like it will be too much sauce.
    11. 11
      Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
    12. 12
      Heat until hot, but Do Not Boil.
    13. 13
      Pour the sauce over the chicken, and serve over buttered egg noodles.
    14. 14
      Miscellaneous Notes:.
    15. 15
      Use 8 thighs if very large. "Bone in" is great.
    16. 16
      Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don’t add salt until the end, after you taste) and low-fat sour cream.
    17. 17
      The prep time includes chopping and sauteing the veggies, and making the sauce at the end.

    Ratings & Reviews:

    • on June 28, 2009


      Delicious! I used chicken breasts and cut into bite sized pieces. Otherwise made exactly to the recipe. Next time I make this, I may add a little garlic with the onion. Served over smashed potatoes with green salad.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2008


      Very good! I omitted the mushrooms and used 3 chicken breasts, cooked as directed, took them out and chopped them, then put them back in the pot. It was very good, but the breasts were a little chewy. And in case anyone doesn't know- it's very important to have your sour cream at room temp and stir it before adding it to a sauce, and don't let it boil! Otherwise it will curdle.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2007


      Great recipe! I used 1 kilo of chicken breast which I browned with the onion. Then I left the whole recipe to simmer, and even though there was no bone for the chicken to fall off, it was tender and moist. I didn't add any sour cream because I do not mix chicken with dairy. Served this over broad egg noodles with some caraway cabbage on the side. My Hungarian father would have been happy to eat this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chicken Paprikash

    Serving Size: 1 (370 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 367.0
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 7.1 g
    Cholesterol 132.6 mg
    Sodium 281.6 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 3.1 g
    Sugars 5.7 g
    Protein 33.4 g

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