Follow these steps for perfect results
chicken breasts
cut into 1-inch cubes
sweet Hungarian paprika
hot Hungarian paprika
salt
butter
yellow onion
finely chopped
garlic
minced
tomatoes
chopped, seeded, peeled
chicken stock
sour cream
herbed spaetzle noodles
Season chicken cubes with 2 tablespoons sweet paprika, 1 teaspoon hot paprika, and 1 teaspoon salt.
Melt butter in a large saute pan over medium-high heat.
Add onions, remaining 1 tablespoon sweet paprika, 1 teaspoon hot paprika, and 1/2 teaspoon salt to the pan.
Cook, stirring, for 2 minutes until onions soften slightly.
Add garlic and cook for 30 seconds until fragrant.
Add the seasoned chicken to the pan.
Cook, stirring, until chicken is golden brown, about 4 minutes.
Add chopped tomatoes and cook for 1 minute.
Pour in enough chicken stock to cover the chicken.
Bring the mixture to a boil.
Reduce heat to low, cover the pan, and simmer for about 25 minutes, or until the chicken is tender and cooked through, adding more stock if needed to maintain liquid level.
Remove the lid and stir in sour cream.
Cook gently until sour cream is incorporated and warmed through, about 2 minutes.
Season with salt to taste.
Divide herbed spaetzle among 4 plates.
Spoon the chicken paprikash and sauce over the spaetzle.
Serve immediately.
Expert advice for the best results
For a deeper flavor, brown the chicken well before adding the tomatoes.
Adjust the amount of hot paprika to your preferred spice level.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in a shallow bowl, garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Serve with a side of green beans or cucumber salad.
The acidity cuts through the richness of the sauce.
Discover the story behind this recipe
A staple dish in Hungarian cuisine.
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