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Chicken Papriksha

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Submitted by myme

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

This is a weeknight shortcut version of classic Hungarian chicken paprikash (paprikás csirke). The soul of the traditional dish is a generous use of sweet paprika and a sour cream finish that turns the pan sauce silky and tangy. This streamlined version uses cream of mushroom soup in place of a homemade roux, but keeps the spirit intact.

The key to great paprikash is applying the paprika heavily. Don’t sprinkle, pour. Both sides of the chicken need a generous dusting so the spice blooms in the hot fat and turns the finished sauce that signature brick-red color.

Adding the sour cream off the boil is essential. Dairy curdles fast at a hard simmer, and a broken sauce looks grainy instead of glossy. Turn the heat down to the lowest setting before stirring it in, and let it warm through gently.

Hungarian paprika is better than Spanish smoked paprika for this dish. It’s sweeter, sharper, and less smoky, which is the right profile for the creamy sauce. If all you have is smoked, use half the amount so it doesn’t overwhelm.

Chef Tips

  • Drain excess fat before adding water to avoid a greasy sauce.
  • Brown chicken until deeply golden; it builds flavor and color that carries through the sauce.
  • Serve over buttered egg noodles or spätzle to catch the sauce.
  • Add a splash of chicken broth if the sauce gets too thick.

Variations

  • Use bone-in, skin-on chicken thighs for richer flavor and juicier meat.
  • Add sauteed onions and bell peppers with the chicken for a more traditional Hungarian version.
  • Stir in a teaspoon of tomato paste for deeper color and subtle sweetness.

Ingredients

4 4
EACH EACH CHICKEN BREAST
1
X SALT
pepper, to taste *
1
X PAPRIKA
to taste *
1 1
CAN CAN CREAM OF MUSHROOM SOUP
undiluted
8 231.2
OUNCES ML/G SOUR CREAM
1
X MARGARINE
to taste *

Directions

Season the chicken well with salt, pepper and garlic powder (Optional), top chicken pieces with lot of paprika (both sides).

In a large frying pan (that has a lid) melt some margarine and sauté chicken pieces until well browned,** add ½ cup of water and cover pan, let it cook for 15 minutes.

Mix soup and sour cream add to chicken mixing well with the juice that chicken has been cooking .

Cook for a few more minutes and ENJOY! I serve it with butter noodles.

** before adding water you can drain some of the fat margarine) if there is too much.

Let me know when you tryandgt;andgt; or if you do not understand.

You can use chicken with or without skin.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 326 53% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 585mg 24%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 59g
Vitamin A 8% Vitamin C 1%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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