Q1: What is the absolute best kind of paprika to use for an authentic Chicken Paprikash?

For the most authentic and delicious result, it is highly recommended to use a high-quality Hungarian Sweet Paprika . It has a much richer, sweeter, and more complex flavor than a standard, generic paprika that you might find in the grocery store. Look for it in specialty food stores or online.

Q2: How do I keep my sour cream from curdling or "breaking" when I add it to the hot sauce?

The number one secret is to use a very low heat . As the recipe directs, you should reduce the heat to the lowest possible setting before you stir in the sour cream. High heat is what causes the proteins in the sour cream to tighten up and separate, creating a grainy or curdled texture. For an extra insurance policy, you can also temper the sour cream by whisking a few spoonfuls of the hot broth into the sour cream in a separate bowl first, before you add the tempered mixture back into the pot.

Q3: Can I make this dish ahead of time?

Yes, absolutely! The flavors of a stew like this are often even better on the second day after they have had time to meld. You can prepare the entire dish, let it cool completely, and store it in the refrigerator. Just be sure to reheat it gently on the stovetop over a low heat.

Q4: What is the difference between Chicken Paprikash and a classic Goulash?

While both are iconic Hungarian stews that feature paprika, a classic Goulash is typically a much thinner, more soup-like dish that is made with beef and a variety of vegetables like potatoes and carrots. Chicken Paprikash is a much thicker, stew-like dish that is almost always made with chicken and is always finished with a generous amount of sour cream to make it rich and creamy.

Q5: Can I freeze this dish?

Because this dish contains a dairy-based sauce (the sour cream), it is generally not an ideal candidate for freezing, as the cream can sometimes separate and become grainy upon thawing and reheating.

The Best Easy & Creamy Chicken Paprikash (Authentic Recipe!)

A classic Hungarian comfort food dish, this Chicken Paprikash features tender, boneless chicken thighs in a rich and savory paprika-infused sauce. The one-pot recipe starts by rendering diced bacon and sautéing onions and bell peppers. Chicken pieces, coated in a flour and paprika mixture, are browned in the same pot. The stew is then simmered with chicken broth until the chicken is tender. A swirl of sour cream is added at the end for a creamy, tangy finish, and the dish is served over a bed of cooked egg noodles.

Author: Evelyn

Ingredients

Kosher salt
6 slices bacon, diced
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 tablespoons paprika
1/2 teaspoon dried marjoram
1 1/2 pounds skinless, boneless chicken thighs, cut in half
2 cups low-sodium chicken broth
8 ounces egg noodles
1/2 cup sour cream
2 tablespoons chopped fresh parsley

Instructions

Bring a large pot of salted water to a boil for the egg noodles.
Meanwhile, in a separate large pot or Dutch oven over medium heat, cook the diced bacon for 2 minutes. Add the chopped onion and bell pepper and cook for 3 more minutes until softened.
In a large bowl, combine the flour, paprika, marjoram, and 1 teaspoon of salt. Add the chicken pieces and toss to coat thoroughly.
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 of the pot. Cook, turning, for about 6 minutes until the chicken is browned.
Stir the chicken, bacon, and vegetables together and cook for 2 more minutes.
Add the chicken broth and bring the mixture to a boil. Stir, then reduce the heat to medium-low. Cover and simmer for about 10 minutes, until the chicken is almost cooked through.
While the chicken simmers, add the egg noodles to the boiling water and cook as the label directs until al dente. Drain the noodles.
Uncover the pot with the chicken, increase the heat to high, and cook for 2 minutes to slightly reduce the sauce.
Reduce the heat to low, then stir in the sour cream and parsley. Cook for 2 more minutes, stirring gently. Season with more salt to taste.
Serve the chicken paprikash over the cooked egg noodles.

Notes

This is a one-pot meal (for the chicken and sauce), which builds layers of flavor by cooking everything in the same pot.
Stirring the sour cream in at the very end over low heat is a crucial step to prevent it from curdling.
Using a good quality, sweet Hungarian paprika will yield the most authentic flavor.

Find it online: https://cookupjoy.com/creamy-chicken-paprikash/