Chicken Paprikash Recipe

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Chicken Paprikash

Marian Arbour


Usually this recipe simmers for an hour or hour and a half..using the chicken thighs cuts down on the cooking time..Serve with a slice crusty bread to dip into the sauce instead of licking the plate..haha.

★★★★★ 1 vote
15 Min
45 Min
Stove Top


2 Tbsp
olive oil
1 lb
boneless, skinless quartered chicken thighs
2 medium
onions, yellow, medium thinly sliced
3 clove
garlic, minced
2 1/2 c
sliced cremini mushrooms
2 Tbsp
sweet paprika
3 Tbsp
all purpose flour
3 Tbsp
tomato paste
2 c
chicken stock
1 tsp
each lemon juice and lemon zest
salt and pepper to taste
1 pkg
{375g} broad egg noodles
1/2 c
sour cream, fat-free
2 Tbsp
chopped fresh parsley.
1 Tbsp
chopped lemon basil


1n large skillet heat 1 tbsp oil over medium-high heat brown chicken legs 5 to 8 minutes. with slotted spoon remove chicken to plate..drain fat from pan.
2Heat remaining oil in skillet over medium heat, cook onion, garlic, mushrooms and paprika, stirring often until onion is softened about 2 to 3 minutes. add flour and tomato paste cook stirring 2 minutes, gradually stir in broth and bring to boil, reduce heat and simmer until thickened...return chicken to pan also lemon juice and zest, salt and pepper.
3Cook pasta according to package directions drain noodles place on platter top with chicken mixture and garnish with sour cream and the herbs.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Polish