Hungarian
Hungarian Chicken Paprikash with Sour Cream and Buttered Noodles
Sweet Hungarian paprika blooms gently with onions and stock, then sour cream finishes the sauce off the heat so it stays smooth and tangy.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMake AheadComfort Food
At a Glance
- Time
- 1 hr 10 mins
- Serves
- 4 to 6
- Cost
- Medium
- Cuisine
- Hungarian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the chicken well with salt and black pepper. Brown it skin-side down in the oil in a wide skillet or Dutch oven until the skin is golden, then flip briefly and transfer to a plate.
- Cook the onion in the rendered fat over medium heat until soft and sweet. Stir in the garlic and tomato paste for 30 seconds, then take the pan off the heat and add the paprika so it blooms without scorching.
- Return the pan to low heat, pour in the stock, and stir until smooth. Return the chicken to the sauce, cover, and simmer gently for 30 to 35 minutes until the chicken is fully tender.
- Boil the egg noodles while the chicken cooks, then toss them with the butter. When the chicken is done, remove the pan from the heat and whisk the lemon juice into the sour cream, then stir that mixture into the sauce until silky.
- Serve the chicken and paprika sauce over the buttered noodles with parsley or dill.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Serve over gluten-free noodles or mashed potatoes for a GF version. For dairy-free, use a tangy unsweetened cashew cream in place of sour cream.