Chicken Paprikash

We really liked this dish. The chicken was very tender and the tasty sauce coated the noodles nicely. I can’t say that the chicken was crisp even though I made sure it wasn’t submerged in the tomato mixture. If crispness is important, a quick minute or two under the broiler would work.

I made half this recipe. I used my 12-inch cast iron skillet and was able to brown 5 chicken thighs at the same time. I also used the same pan to bake the dish in the oven.

We tend to like things a bit spicier, so in the future I might use some half sharp paprika or maybe a small amount of smoked paprika. We each ate two thighs, so I am looking forward to the other thigh for lunch tomorrow!

I thought the sauce was a little too watery (perhaps because I used fresh tomatoes?), so I removed the chicken and reduced the sauce for about 5 minutes before stirring in the sour cream. Served over egg noodles garnished with parsley.

I am always looking for new ways to use chicken for dinner. I haven’t made paprikash in years, but I thought this was a very good, very rich version. If you use a large ovenproof skillet, it can be a one-pan meal (except for the serving plate, as you have to take the cooked chicken out to finish the sauce with sour cream). I would highly recommend using an uncovered skillet so that the crisp skin you just made in the first step doesn’t get flabby. Perfect for guests, but not too much work.

All in all, I loved it. Thought it had a bit of retro flair and the red color was great (no white tablecloths unless you want to never have it be white again). Reminded me of stroganoff; thought there should be devils on horseback or rumaki nearby while Betty served this to Don and his clients after a couple of martinis.

On a beautiful evening that was a cool and welcome reprieve from brutal summer heat, this dish served up a preview of heavier autumn fare. I miscalculated the timing and we ate rather late, but this braise–served after a course of creamy root vegetable soup made by a friend–hit the spot.

I used sweet paprika from a local spice shop, where their products are very fresh. Its deep and distinctive aroma (not to mention its rust color reminiscent of leaves turning in the fall!) adds something extra special to the dish. Since the spice is a featured player in this classic, it really pays to use the good stuff.

Buttered noodles are one of my favorite side dishes, and I like them with parsley, so I added parsley to them as well as sprinkling it over the chicken at the end.

Great meal, but I’ll start earlier next time.

When I saw this recipe, I was excited because I couldn’t even remember when I last had this. And it didn’t disappoint! It tasted like classic chicken paprikash. I used a Dutch oven and then cooked it on the stove, which took a similar amount of time. If you’re craving a classic take, this recipe is for you.

This chicken paprikash was a surprisingly simple recipe that works well on a weeknight, this was also a good introduction to a dish I had assumed was much more mysterious. I used a mix of thighs and drumsticks, so the browning in two stages worked well with the slightly quicker drumstick time (plus I could rotate them to brown all sides). I had a fresh tin of Szeged Hungarian Sweet Paprika on hand, so I made this and we tried it with eggy noodles the first night, and then I tried my hand at making spatzle, and lastly: a final meal with a curly edged pasta that nicely grabbed the sauce and I added some sauteed pimenton and red pepper (the recipe would nicely serve 6 but we were two).

Of course the first night the skin was nice and crisp, which was worth cooking this in a skillet versus a Dutch oven. In reheating, the skin was not crisp, but the flavor was good and you want to be very gentle in reheating the sauce since the sour cream has already been mixed in.

Now I am curious about other Hungarian paprikas, as I mostly have been cooking with Spanish paprika. This was a great way to renew my appreciation of this most familiar pantry item.

This is classic comfort food, ready in just over an hour! The crisp chicken skin and luxuriant sauce create a very satisfying combination.

Our family are fans of bone in chicken breast, so I used 3 and was able to fit in a single layer in a 10 inch Dutch oven. They were done in the time mentioned, but I did keep an eye on the thermometer, as breasts can dry out quickly if overdone. We had them with the parsley and buttered noodles, with the addition of some peas added to the pasta water. Delicious meal!

I really enjoyed how this recipe flowed. I chopped the onions while the chicken browned, and made the spätzle while it was in the oven. And I don’t know about your butcher, but mine is an angel sent from heaven. After trimming the thighs, I had 6 lovely pieces of excess skin for cracklings. Overall, this dish had a lovely depth of flavor that belied the ease of preparation. The chicken was perfectly cooked and moist, with a crisp delectable skin. And the sauce, prepared with bright, fresh paprika, was so delicious people were eating it with a spoon.

This chicken paprikash an easy, simple-to-put-together recipe that really lets paprika shine and allows you to truly appreciate this spice. With so few ingredients needed and the majority of them pantry items, this dish can be made almost at any time and a great option for when you are having trouble coming up with something to cook. As noted in the recipe, it is critical to make sure the paprika is fresh as it is the star of the dish. It’s worth taking the time to brown the chicken and get that crisp skin as well as build flavor for the sauce. Lastly, the sour cream at the end really rounds out the sauce, providing some brightness as well as creaminess. I would recommend this dish to anyone who is unfamiliar with paprika as a great introduction to this spice.