I recently made fresh paprika powder using a food dehydrator and a spice grinder, so I quickly put the fresh powder to use to capture all of the amazing flavors at their peak. If you didn't read my blog post about making fresh pepper powder you can read it here.
Chicken paprikash is a delicious recipe that highlights the sweet and slightly spicy flavors of the hot Hungarian paprika pepper. This recipe is Hungarian in origin and is typically served with egg noodles or grains. The dish is comforting and will have you licking your plate when you are done! To start, it is best to prep all of your ingredients first. For this recipe I purchased about 2 lbs of "bone-in" pasture raised chicken thighs from the Brazos Valley Farmers Market. You can use boneless chicken here if you prefer - breasts or thighs. I prefer dark meat chicken and I like the bone in because of the flavor the bones impart on the chicken. Season your chicken with salt and pepper on both sides. The vegetables should be prepared by cutting them into a fine dice - I used a small white onion, a large red bell pepper from the farm, four small farm tomatoes, and two cloves of garlic. 
Prep all of your ingredients for the chicken paprikash before you start cooking.
Once you have all of your ingredients prepped, preheat your oven to 400 degrees. Now it's time to start cooking your aromatics in a thick oven-proof pan. I love cooking with cast iron so I used a cast iron pan for this recipe. Cast iron pans are very affordable these days and they provide even heat that is perfect for searing and braising.
Heat one tablespoon of butter with one tablespoon of oil in the pan over medium-high heat. Make sure you use oil with a high smoke point such as vegetable or canola oil. Once the oil is nice and hot, sear off the chicken (in batches if necessary) in the pan. Be sure not to crowd the pan, because you want to get a nice sear on each piece of chicken. Start with the chicken skin side down and then flip to the other side after 5 minutes, or when you have developed a nice golden brown crust. Continue cooking the chicken on the other side for another 5 minutes and then remove the chicken to a plate to rest.
Cook the chicken until you have developed a nice golden brown crust on the skin.
Without draining the fat, next sauté the onions for 5 minutes over medium heat. Add the garlic and peppers and continue cooking for another 3 minutes. Add 1.5 tablespoons of paprika powder (homemade or store bought) and stir the vegetable mixture so the paprika begins to fry in the oil to release its flavor. Add two tablespoons of flour to the mixture and stir again to combine. Cook for 4 minutes.
Add the paprika powder to the veggies to release the flavor of the powdered peppers.
Add the diced tomatoes to the pan along with 3/4 cup of broth - gently stir. Situate the chicken back into the pan with the skin side facing up. Place the pan into the oven and cook until the chicken reaches the correct temperature and the sauce has thickened.
While you wait for the chicken to cook in the oven, bring a medium pot of water to a boil on the stove. Cook 8 ounces of egg noodles in the water until they are al dente - about 8 to 10 minutes. Drain the noodles and add one tablespoon of butter to them and mix to combine. I used Mrs. Millers old fashioned egg noodles. They have a great texture and are a better quality than the cheaper egg noodles.  
Once the chicken reaches the correct temperature, carefully remove the pan from the oven using an oven mitt or towel. Remove the chicken to a plate and then add 1/2 cup of sour cream to the sauce and gently stir to combine.
Chicken and sauce pulled from the oven when the chicken reaches the correct temperature.
To assemble the dish, divide the noodles evenly to four plates or coupe bowls. Place one chicken portion onto each plate on top of the noodles. Ladle the sauce evenly over the top of all four plates. Enjoy!
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AuthorCorey Wahl Archives
July 2019
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