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upscaled hungarian chicken paprikash

a recipe by
barbara lentz
beulah, MI

This recipe usually is made with skin on chicken legs and thighs by substituting skinless boneless chicken breast makes the sauce less greasy. I like the Mexican Crema because it tends to be less sour the regular sour cream and the creme fraiche gives it an extra creaminess that tastes so smooth. The Black truffle sea salt sprinkled on top gives it a touch of earthiness. All in all a delicious super easy dish.

serves 4
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For upscaled hungarian chicken paprikash

  • 2 Tbsp
  • 1 Tbsp
    olive oil
  • 2
    chicken breast cut into strips
  • 2 lg
    onions sliced
  • 4 clove
    garlic minced
  • 2 c
    chicken stock
  • 2 Tbsp
    hungarian sweet paprika
  • 1/4 tsp
    cayenne pepper
  • 1 c
    mexican crema or sour cream
  • 1 c
    creme fraiche
  • 8 oz
    egg noodles
  • 1 Tbsp
  • black truffle sea salt for finishing

How To Make upscaled hungarian chicken paprikash

  • 1
    Let the crema or sour cream and creme fraiche come to room temp before using so it won't curdle when add to the sauce. Place the 2 tbsp butter and olive oil in a large skillet. Season the chicken with salt and pepper. Brown the chicken in batches on both sides. Then remove to plate and set aside.
  • 2
    Add the onions to the skillet. Cook for about 5 minutes until browned. Add the garlic cook another minute. Add the chicken stock, paprika, and cayenne pepper. Add the chicken back in. Cook until chicken is cooked through. Remove the chicken again to a plate and set aside.
  • 3
    Stir in the Mexican crema or sour cream. Once this is all incorporated add the creme fraiche. Stir again until smooth. Add the chicken back in and let cook until warmed through
  • 4
    Cook the noodles in salted boiling water. Drain and mix with 1 tbsp. butter. Serve the chicken and sauce over the noodles and sprinkle a touch of Black truffle sea salt on top

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