Chicken Paprikash Recipe
Servings: 6 Servings
Ingredients
- 2 tablespoons canola oil or vegetable oil
- ¾ cup diced white onion
- 3 tablespoons paprika
- 1½ pounds chicken breasts thighs, or mixed chicken pieces, cut into chunks
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 ¼ cups low-sodium chicken broth divided
- 3 tablespoons all-purpose flour
- 8 ounces sour cream at room temperature
- Spaetzle or egg noodles for serving
Instructions
- Heat the oil in a large, deep pot over medium heat. Add the onion and cook until softened and translucent, about 4 to 5 minutes.2 tablespoons canola oil, ¾ cup diced white onion
- Reduce the heat to medium-low. Stir in the paprika, then add the chicken, salt, and pepper.3 tablespoons paprika, 1½ pounds chicken breasts, 1 teaspoon salt, ¼ teaspoon ground black pepper
- Pour in the tomatoes with their juices and 1 cup of chicken broth. Cover and simmer over low heat for about 1 hour, or until the chicken is tender and reaches an internal temperature of 165°F. The cooking time may vary depending on the size and cut of the chicken.1 (14.5-ounce) can diced tomatoes, 1 cups low-sodium chicken broth
- Transfer the cooked chicken to a plate and set it aside.
- Warm the remaining ¼ cup of chicken broth. Whisk in the flour until a thick, smooth slurry forms.3 tablespoons all-purpose flour, ¼ cups low-sodium chicken broth
- Place the sour cream in a medium bowl. Slowly whisk about ½ cup of the hot sauce from the pot into the sour cream, adding a little at a time to temper it.8 ounces sour cream
- Keep the pot over low heat. Whisk the tempered sour cream and flour slurry into the sauce until smooth. Cook gently, whisking often, until the gravy reaches the desired thickness. Do not let it boil.
- Return the chicken to the pot and stir gently to coat it in the gravy. Warm through, then serve over spaetzle or egg noodles.Spaetzle or egg noodles
Notes
- John’s grandmother made this recipe with a whole chicken cut into serving pieces. Chicken thighs, breasts, or a combination of pieces also work. A whole chicken will require a larger pot and may take longer to cook.
- The sauce thickens as it stands. Add a small amount of chicken broth if it becomes thicker than you prefer.
- The nutrition information does not include spaetzle or egg noodles.
- Store the chicken and sauce in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months. Keep the noodles separate.
- Reheat gently over low heat until warmed through. Add a splash of chicken broth if the gravy is too thick.
Nutrition Facts
Chicken Paprikash Recipe
Serving Size
4 ounces
Amount per Serving
Calories
297
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
95
mg
32
%
Sodium
647
mg
27
%
Potassium
752
mg
21
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
28
g
56
%
Vitamin A
2074
IU
41
%
Vitamin C
10
mg
12
%
Calcium
81
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
