An Old Fashioned Favorite: Easy Chicken Paprikash

So, I’ve been a bad blogger. I have good reason though — a new job and a new apartment have kept me pretty busy over the last month and a half.

But, I’m back now and have lots of ideas for blog posts in the near future. For this post, though, I took advantage of what was for Sunday dinner this past weekend: an old fashioned favorite that is no where as complicated to make as you might think!

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Easy Chicken Paprikash

If you have no idea what Chicken Paprikash is, here’s a little history: Chicken Paprikash is a Hungarian dish whose name is derived from the traditional use of Paprika in the recipe. It can be made lots of different ways and is usually paired with noodles, dumplings, mashed potatoes, or rice.

The photo above shows the dish paired with dumplings. I did not include a dumpling recipe in this post, but if you’re interested in making them, dumplings are simply a combination of flour, eggs, and water. Drop bits of the dough in boiling water and cook until they float.

Note: The photos in this post show a double recipe. The actual recipe listed below is for 4 pieces of chicken.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 14oz. can chicken broth
  • 1/2 cup water
  • 8 oz. sour cream
  • 1/2 onion, chopped
  • 1 1/2 tablespoon paprika
  • olive oil
  • salt and pepper
  • Corn starch or flour

Tools:

  • Large skillet
  • Liquid measuring cup
  • Small whisk
  • Large ladle
  • Fork

Instructions:

1. Chop 1/2 onion into small pieces. Heat olive oil in skillet, add onions and sear for 2-3 minutes.

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2. Add chicken to pan, season with salt, pepper, and 1 tbsp. of the paprika.

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IMG_0101edit3. Brown chicken on both sides, approximately 5 minutes on each side.

IMG_0103edit4. Add chicken broth and water, bring to a simmer.

IMG_0125edit5. After liquid has come to a simmer, use a ladle to remove approximately 1 cup of the liquid from the pan. Place is in the measuring cup. Add half of the sour cream to the liquid in the measuring cup, whisk until mixed. Return the broth/sour cream mixture to the pan.

6. Repeat this step for the other half of the sour cream. (You do this to smoothly incorporate the sour cream. It also keeps the sour cream from curdling in the hot broth).

IMG_0130edit7. Add the remaining paprika and more salt and pepper to the pan. Cook until the liquid begins to thicken.

8. You may need to thicken the liquid with corn starch or flour before serving. (In order to do this, add approximately 1 tablespoon of cornstarch to 1/4 cup of cold water. Whisk with fork until smooth. Add this to the pan and stir. Cook for a few additional minutes until sauce thickens).

IMG_0132editVoila! Your Chicken Paprikash is done and ready to serve with your choice of side dish.