CsirkepaprikásChicken Paprikash with Buttered Noodles
A Hungarian chicken paprikash variation with bone-in chicken simmered in a paprika sauce finished with sour cream and served with buttered noodles.
Prep
20m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Sauce
- 800gChicken Thigh (bone-in)
- 30gPork Lard
- 250gYellow Onion (finely chopped)
- 10gGarlic (crushed)
- 18gPaprika
- 500mlChicken Stock
- 200gSour Cream
- 20gAll-Purpose Flour
- 10gSalt
- 3gBlack Pepper
Noodles
- 400gEgg Noodles
- 2lWater
- 40gSalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil, cook the egg noodles until tender, drain them, and toss them with the salted butter.
- 02
Melt the pork lard in a wide pan over medium heat and cook the yellow onion until very soft and pale golden.
- 03
Stir in the garlic, take the pan off the heat for a moment, and mix in the paprika.
- 04
Return the pan to the heat, add the chicken thigh, and turn the pieces so they are coated in the onion and paprika mixture.
- 05
Pour in the chicken stock, season with the salt and black pepper, and simmer gently until the chicken thigh reaches 74°C (165°F) and is tender.
- 06
Whisk the sour cream with the all-purpose flour until smooth, then stir in a little hot cooking liquid to warm it gently.
- 07
Lower the heat and stir the sour cream mixture into the sauce, cooking just until the sauce is lightly thickened and silky.
- 08
Serve the chicken paprikash over the buttered egg noodles.
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