Chicken Paprikash Hungarian. Sigh. Isn’t it a thing of beauty? I think food is more appetizing when it has a vibrant color. Too many foods are in the white-beige-brown category, in my opinion. One way to add more color to your plate is to eat lots of fresh fruits and vegetables. Another way is to drench your chicken in a bright orange sauce that was sent straight from Hungarian heaven.
If you’ve never had Chicken Paprikash, you’re in for a real treat! If you like Beef Stroganoff, you’ll like Chicken Paprikash. The chicken paprikash sauce is really similar in flavor due to the addition of the sour cream. It has just the right amount of tang to offset the robust flavor from the Hungarian paprika. Which reminds me… make sure you use REAL Hungarian paprika in this Hungarian Paprikash recipe to make the best chicken paprikash sauce, not just any old paprika you have sitting around in your spice cabinet. Look for the kind that is sold in a tin rather than in a bottle.
Making this recipe comes with the bonus of buying yourself an adorable little tin of paprika. I kind of love mine. I love making this Chicken Paprikash in my Dutch Oven as it is easy and you don’t have to clean up multiple pans. What to serve with Hungarian Chicken Paprikash, you ask. I served this over a bed of egg noodles, but it’s also lovely served with spaetzle or even plain rice. If you wanted to get really crazy you could even serve it with a salad or some other type of non-meat-or-starch option.
Oh, and this definitely calls for a glass of crisp white wine. Okay, fine, maybe even two glasses. Enjoy this Hungarian Chicken Paprikash with noodles recipe!
Here’s What You’ll Need:
6-Quart or Larger Dutch Oven (this one’s my favorite!)
Here’s the Recipe!
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