Chicken Paprikash

Chicken Paprikash

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: hungarian


  • 2 strips chicken breast boneless skinless
  • 1 red pepper , sliced
  • 1 onion , chopped
  • 1 tbsp chopped garlic
  • 2 tbsps paprika smoked
  • 3 tbsps flour
  • 1 1/2 cups chicken broth
  • 1 28 oz cans tomato diced
  • 1/2 cup sour cream
  • olive oil
  • parsley fresh chopped for garnish
  • 3 tbsps white wine
  • 340 g egg noodles extra broad


  • Heat some olive oil in a large, deep pan and sear the chicken til no longer pink, then remove from pan and set aside.
  • Add the peppers to the pan, turn the heat up to medium high and saute til soft and slightly charred. About 6-8 minutes. Remove the peppers from the pan and set aside.
  • Add the onions to the pan, turn the heat down and saute for about 8 minutes.
  • Add the garlic to the pan and turn the heat up to medium, saute another 2 minutes.
  • Add the wine to the pan and scrape the bottom with a wooden spoon, making sure to scrape up all the little black bits of onion and garlic.
  • Add the paprika and flour and stir til the it all clumps up, then add the chicken stock and whisk thoroughly til the flour is fully dissolved.
  • Add the tomatoes with juice, bring the pan to a boil, stir in the chicken, cover and reduce heat to medium and simmer for 20 minutes.
  • Cook the egg noodles to package instructions, drain and set aside.
  • After 20 minutes, remove the paprikash from the heat, stir in the peppers and sour cream then serve over egg noodles.