Follow these steps for perfect results
Salt
To taste
Egg Noodles
Extra-wide
EVOO (Extra Virgin Olive Oil)
Plus more if needed
Boneless Skinless Chicken
Cut into 1-inch pieces
Black Pepper
To taste
Garlic Cloves
Finely chopped
Red Bell Peppers
Seeded, quartered lengthwise, and thinly sliced
Onion
Quartered lengthwise then thinly sliced
Ground Sweet Paprika
Rounded
Ground Allspice
Chicken Stock
Sour Cream
Butter
Cut into small pieces
Fresh Dill
Finely chopped
Fresh Chives
Finely chopped
Cornichons
Chopped
Bring a large pot of salted water to a boil.
Cook the egg noodles until al dente, then drain and set aside.
Heat EVOO in a large skillet over medium-high heat.
Season the chicken with salt and pepper.
Brown the chicken on all sides, then transfer to a plate.
Add garlic, bell peppers, and onions to the skillet.
Season with salt and pepper and cook until softened, about 7-8 minutes.
If the pan seems dry, add a drizzle of EVOO.
Return the chicken to the skillet.
Stir in paprika, allspice, and chicken stock.
Bring to a simmer, then reduce heat and cook for 5 more minutes.
Turn off the heat and stir in sour cream until well combined.
Return the drained egg noodles to the pot.
Add butter, dill, and chives and toss to coat the noodles.
Ladle the chicken and sauce over the noodles in bowls.
Top with chopped cornichons or gherkin pickles before serving.
Expert advice for the best results
For a richer flavor, use bone-in chicken thighs.
Adjust the amount of paprika to your preference.
Serve with a dollop of extra sour cream and a sprinkle of fresh dill.
Everything you need to know before you start
15 minutes
The chicken paprikash can be made ahead of time and reheated.
Garnish with fresh dill and a dollop of sour cream.
Serve with a side of crusty bread for soaking up the sauce.
A simple green salad complements the richness of the dish.
Acidity balances the richness.
Discover the story behind this recipe
Paprikash is a national dish of Hungary.
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