Dinner Tonight: Chicken Paprikash
Dinner Tonight: Chicken Paprikash takes about 45 minutes from beginning to end. This recipe serves 4 and costs $3.51 per serving. One serving contains 1385 calories, 82g of protein, and 76g of fat. Head to the store and pick up garlic, sweet paprika, onions, and a few other things to make it today. Plenty of people made this recipe, and 145 would say it hit the spot. It is a pretty expensive recipe for fans of Eastern European food. It is brought to you by Serious Eats. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. Similar recipes include Dinner Tonight: Sauerkraut and Sausage Paprikash, Dinner Tonight: Piquant Chicken, and Dinner Tonight: Barbecue Chicken.
Servings: 4
Ingredients:
1 3-pound chicken, cut into serving pieces
½ cup chicken broth
1 pound egg noodles
1 tablespoon all-purpose flour
1 tablespoon minced garlic (from about two garlic cloves)
1 cup thinly sliced onions (from about ½ medium onion)
salt and black pepper
1 cup sour cream
1 tablespoon smoked sweet paprika (or regular paprika, smoked hot paprika)
3 tablespoons unsalted butter
Equipment:
pot
frying pan
bowl
ladle
Cooking instruction summary:
Procedures 1 Bring a large pot of water to a boil. 2 Meanwhile, season the chicken pieces with salt and pepper. Add two tablespoons of the butter to a heavy-bottomed 12-inch stainless steel sauté pan with lid set over medium-high heat. When butter begins to foam, add chicken pieces skin side down. Cook until well browned, about 5 minutes. Flip pieces and cook until well browned on the other side, about five more minutes. 3 Add onions and garlic to skillet. Stir well, and cook until garlic is fragrant, about 30 seconds. Sprinkle in paprika, and stir again. Pour in broth, bring to a boil, then reduce heat to medium, cover pan, and simmer until the chicken breasts are cooked, about ten minutes. Remove breasts and set aside. Leave chicken legs to cook until done, about five minutes. Set those aside. 4 Pour off any excess fat. Mix flour and sour cream together in a medium-sized bowl. Add this to pan and stir well. Simmer for about one minute. 5 Cook egg noodles in pot of boiling water, according to the directions on box. Drain, and then toss with one tablespoon of butter in a bowl. Divide noodles between four plates. 6 Place a chicken piece on top of noodles, and ladle sauce on top. Serve with more salt and pepper to taste.
Step by step:
1. 1
2. Bring a large pot of water to a boil.
3. 2
4. Meanwhile, season the chicken pieces with salt and pepper.
5. Add two tablespoons of the butter to a heavy-bottomed 12-inch stainless steel sauté pan with lid set over medium-high heat. When butter begins to foam, add chicken pieces skin side down. Cook until well browned, about 5 minutes. Flip pieces and cook until well browned on the other side, about five more minutes.
6. 3
7. Add onions and garlic to skillet. Stir well, and cook until garlic is fragrant, about 30 seconds. Sprinkle in paprika, and stir again.
8. Pour in broth, bring to a boil, then reduce heat to medium, cover pan, and simmer until the chicken breasts are cooked, about ten minutes.
9. Remove breasts and set aside. Leave chicken legs to cook until done, about five minutes. Set those aside.
10. 4
11. Pour off any excess fat.
12. Mix flour and sour cream together in a medium-sized bowl.
13. Add this to pan and stir well. Simmer for about one minute.
14. 5
15. Cook egg noodles in pot of boiling water, according to the directions on box.
16. Drain, and then toss with one tablespoon of butter in a bowl. Divide noodles between four plates.
17. 6
18. Place a chicken piece on top of noodles, and ladle sauce on top.
19. Serve with more salt and pepper to taste.
Nutrition Information:
covered percent of daily need
