EASY HUNGARIAN CHICKEN PAPRIKASH

Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Yield: 6 SERVINGS

I am obsessed with this Hungarian Chicken Paprikash with a lusciously creamy, spicy sauce served over fluffy No Yolks noodles. This is my favorite weeknight menu rotation without any doubt!

Ingredients

2.5 lbs chicken breasts and thighs

1 (12 ounces) pkg. No Yolks Broad noodles

4 tbsp unsalted butter

1 medium onion

3 tbsp Hungarian sweet paprika

1 1/2 c. chicken broth

3 tbsp flour, divided

1 c. sour cream

1 tsp salt

1/2 tsp freshly ground black pepper

How to make Easy Hungarian Chicken Paprikash

Step 1: Start by dicing the onion. Into bite-sized pieces, slice the chicken breasts and thighs.

Step 2: Melt the butter in a large skillet over medium heat. Then, add the onions and saute until translucent. In the meantime, toss the pieces of diced chicken with around 2 tbsp flour. To the pan, add the coated chicken and cook until all sides are browned. Stir in the sweet paprika, salt, and pepper.

Step 3: To the pan, gradually pour in the chicken broth. Scrape and deglaze the bottom of the skillet using a wooden spoon. Put the lid on and let everything simmer for about 25 minutes on low.

Step 4: Meanwhile, ready the No Yolks following the package directions.

Step 5: To a plate, transfer the chicken. Into the drippings left in the pan, whisk in 1 tbsp flour until the mixture has thickened. Turn the heat off and stir in the sour cream. Return the chicken to the sauce and toss to coat.

Step 6: To taste, season with extra salt. Over the broad egg noodles, serve the Hungarian Chicken Paprikash immediately. Enjoy!

Notes:

Try to add some Hungarian hot paprika if you want a little bit of extra heat. I do not suggest swapping it with sweet paprika.

Make sure to add a little and adjust until you reach your desired results.

Source kitchmenow.com