Hungarian Paprika Chicken Recipe

Name: Hungarian Paprika Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 yellow onions, chopped; 3 pounds boneless, skinless chicken thighs, cut into bite-size cubes; 3 tablespoons sweet paprika; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper or to taste; 4 bell peppers, preferably 1 each, green, red, yellow, and orange, cored and chopped; 3 tomatoes, chopped; 1 pound egg noodles; 1 to 2 tablespoons unsalted butter; 16 ounces sour cream; 1/4 cup all-purpose flour, or as needed

Servings: persons

2 tablespoons olive oil
2 yellow onions, chopped
3 pounds boneless, skinless chicken thighs, cut into bite-size cubes
3 tablespoons sweet paprika
1 teaspoon kosher salt
1/4 teaspoon ground black pepper or to taste
4 bell peppers, preferably 1 each, green, red, yellow, and orange, cored and chopped
3 tomatoes, chopped
1 pound egg noodles
1 to 2 tablespoons unsalted butter
16 ounces sour cream
1/4 cup all-purpose flour, or as needed

1
In a Dutch oven or other large pot, heat the oil over medium heat.
2
Add the onions and cook, stirring, until softened and translucent, 6 to 8 minutes.
3
Increase the heat to medium-high and add the chicken.
4
Cook until slightly browned, 8 to 10 minutes.
5
Add the paprika, salt, and pepper and stir to coat the meat.
6
Stir in the peppers and tomatoes.
7
Bring to a simmer.
8
Cover and simmer until the chicken is tender, stirring occasionally, about 20 minutes; the vegetables and chicken will have exuded their liquid to create a fragrant, bubbling stew.
9
Meanwhile, bring a large pot of salted water to a boil.
10
Add the egg noodles and cook according to package directions.
11
Drain thoroughly, return to the pot or a bowl, and toss with the butter.
12
Put aside and keep warm.
13
In a medium bowl, whisk together the sour cream and flour until smooth (for a thicker stew, add more flour).
14
Stir this mixture into the simmering stew, one large spoonful at a time.
15
Bring it all just to a boil and simmer for 5 minutes.
16
Serve hot over the buttered egg noodles.

1611

kcal

Calories

Fat

115

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 yellow onions, chopped, 3 pounds boneless, skinless chicken thighs, cut into bite-size cubes, 3 tablespoons sweet paprika, and more.

Yes, Hungarian Paprika Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Paprika Chicken

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