poultry essentials: kickin’ chickin’ paprikash

a recipe by
Andy Anderson !
Wichita, KS

The journey of this recipe began in Sopron, Hungary at a wonderful mum-and-pop restaurant I discovered many years ago. Now, all these years later it has morphed into this… A very traditional paprikash recipe with a few additions. For example, the hot sauce is NOT traditional, but oh so good. So, you ready… Let’s get into the kitchen.

serves Several
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For poultry essentials: kickin’ chickin’ paprikash

  • PLAN/PURCHASE
  • 1 lb
    chicken, more on this later
  • 2 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil, or other non-flavored variety
  • 1/2 md
    yellow onion, diced
  • 3 clove
    garlic, minced
  • 2 Tbsp
    paprika, sweet or hot
  • 1 1/2 Tbsp
    flour, all-purpose
  • 14 oz
    tomatoes, diced, 1 can
  • 8 oz
    chicken stock, not broth
  • 1/4 c
    sour cream
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • SERVING OPTIONS
  • egg noodles (traditional), rice, or mash taters
  • parsley, chopped, sprinkled on after plating
  • hot sauce, i prefer frank's

How To Make poultry essentials: kickin’ chickin’ paprikash

  • 1
    PREP/PREPARE
  • 2
    You will need a good-sized skillet, large enough to cook the chicken, and prepare the sauce.
  • 3
    The Chicken I will let you pick your own chicken, thighs, breasts, legs, bone-in, boneless, skin on, naked, whole or diced… up to you. Whatever you choose, you will need about a pound. I sautéed, two good sized chicken breasts with some butter, salt, and pepper, then diced them. My suggestion is that since the chicken is going into the sauce and cook for a bit, you do not want overcook it at the start. My chicken had the slightest hint of pink, but after 5-minutes in the sauce it was completely cooked through, tender and juicy.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Cook up the chicken, then remove from the skillet and reserve.
  • 6
    Add the butter and oil to the skillet and set the temp to medium.
  • 7
    When the butter melts, add the chopped onions.
  • 8
    Cook until the onions soften, but not brown, about 4 – 5 minutes.
  • 9
    Add the garlic and stir until fragrant, about 60 seconds.
  • 10
    Add the paprika and flour.
  • 11
    Then stir to thoroughly coat the onions. Continue stirring for an additional 2 – 3 minutes.
  • 12
    Add the tomatoes and chicken stock.
  • 13
    Stir and slowly simmer until the sauce begins to thicken, about 8 – 10 minutes.
  • 14
    Add the chicken back to the skillet, and allow to simmer with the sauce, until warmed and cooked through, about 6 – 8 minutes.
  • 15
    Add the sour cream and stir to combine.
  • 16
    PLATE/PRESENT
  • 17
    Serve over egg noodles (traditional), rice, or even mash taters. Enjoy.
  • Stud Muffin
    18
    Keep the faith, and keep cooking.

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