Chicken Paprikash is a celebrated Hungarian dish. It is also a traditional Jewish standard served on Shabbat; though without sour cream. To me it is comfort food of the finest caliber.
On the coldest of winter evenings when the snow might be piling up, or even on the chilliest night in Phoenix, chicken paprikash is always a welcome food on the dinner table.
There are a million versions of chicken paprikash, but they are more alike than different. To bad our world isn’t feeling the same way.
Chicken paprikash is kind of a no brainer. Sear your chicken, add some onions, peppers and garlic, a little tomato and paprika and you’ve got it.
Simple and savory and with the golden egg noodles, this transports one from a busy day to a relaxing evening. Or maybe it was the glass of wine that did that.
As a child I wasn’t into anything cooked in a pot. Well, unless perhaps it was spaghetti. I liked food cooked fast.
This traditional Shabbat dish wasn’t my style. Thanks goodness my styles have changed.
This chicken is easily made and easily reheated to be served later in the day. If you want it more stew like, feel free to add more liquid and let it simmer until the chicken falls off the bones.
And those egg noodles? Chicken Paprikash is often served with little egg dumplings. I didn’t get to those.
However I will say that any starch works with paprikash. Rice, mashed potatoes or even mashed cauliflower.
Myself, I would go with potatoes or the wide egg noodles. I love the papparadelle from Trader Joes. Just sayin’.
I think comfort is what we all need about now. Whether we voted for or against or not at all, it seems we all need some time to adjust.
Chicken paprikash may not be the antidote, but let’s all be grateful for where we came from, what we have, and realize we truly are more alike than different. So until things stabilize, I’ll just set my sights on a big bowl of comfort and perhaps a glass of wine. Or two.
Need More Comfort?
Chicken paprikash or chicken paprika is made with Hungarian paprika, peppers and tomatoes. Great comfort food on a cold night!
4–5 lbs of bone in skinless chicken (dark meat is recommended but I cut up a whole chicken.)
2 t Hungarian paprika, hot, sweet or smoked (I use a combination)
2 T olive oil
2 c chopped onion
4 cloves fresh garlic, minced
2 red or yellow peppers, seeded and sliced
1 14 oz can diced tomatoes
1 c low sodium chicken broth
Fresh chopped parsley
Salt and Pepper
1–2 c sour cream (optional)
12–16 oz wide egg noodles (I prefer papparadelle from Trader Joes)
Preheat oven to 350. Pat chicken pieces dry. Sprinkle chicken with paprikas and salt and pepper. Feel free to use liberally. (My measurements are just a starting point.)
In a Dutch oven, heat oil over medium high heat until shimmering. Brown chicken, in batches if necessary. Transfer to a plate and set aside.
Add the onions to the Dutch oven. Season with salt and pepper and cook over medium heat until translucent. Add peppers. Increase to medium high and saute until peppers begin to brown. Add garlic and cook for 2 minutes.
Stir in diced tomatoes and broth and bring to a simmer. Return chicken pieces to Dutch oven and spoon some of the vegetables and sauce over the chicken. Cover the pot and place in oven for about 30 minutes, turning the chicken in the sauce every 10 minutes or so. Check chicken after 30 minutes for doneness.
Remove chicken from pot and stir in sour cream if you desire. Personally, I prefer it without.
While chicken is baking prepare your egg noodles. I really love the papparadelle from Trader Joes. Serve chicken and sauce over noodles or dumplings, if you are so inclined. Check for seasoning before serving. Sprinkle well with chopped Italian parsley before serving. I also like to sprinkle with a little extra paprika.
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