Chicken Paprikash
Chicken Paprikash takes approximately 40 minutes from beginning to end. One portion of this dish contains about 50g of protein, 30g of fat, and a total of 688 calories. This recipe serves 4. For $2.97 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. If you have bacon, paprika, egg noodles, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive main course. It is brought to you by Foodnetwork. 54 people have tried and liked this recipe. This recipe is typical of Eastern European cuisine. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is great. If you like this recipe, take a look at these similar recipes: Chicken Paprikash, Chicken Paprikash, and Chicken Paprikash.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
6 slices bacon, diced
1/2 teaspoon dried marjoram
8 ounces egg noodles
1/4 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 green bell pepper, chopped
Kosher salt
2 cups low-sodium chicken broth
1 medium onion, chopped
2 tablespoons paprika
1 1/2 pounds skinless, boneless chicken thighs, cut in half
1/2 cup sour cream
Equipment:
pot
bowl
Cooking instruction summary:
Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles. Photograph by Antonis Achilleos
Step by step:
1. Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes.
2. Add the onion and bell pepper and cook 3 more minutes.
3. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high.
4. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes.
5. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt.
6. Serve over the noodles.
7. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
