RECIPESPRODUCTSPANTRYSHOPPING
The New York Times

Chicken Paprikash

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terribl...
6,959
7,415
9,800
1 hr
TOTAL TIME
1604
CALORIES
$2.07
PER SERVING
Chicken Paprikash
Ingredients
12 INGREDIENTS
4 SERVINGS
Chicken Thighs And Drumsticks
3 lbs chicken thighs and drumsticks
Hungarian Paprika
3 tbsp hungarian paprika
sweet or hot
Sour Cream
3/4 cup sour cream
Egg Noodles
1 lb egg noodles
Unsalted Butter
3 tbsp unsalted butter
All-purpose Flour
3 tbsp all-purpose flour
Neutral Oil
1 tbsp neutral oil
like canola
Garlic
3 cloves garlic
peeled and minced
Chicken Broth
1 cup chicken broth
homemade
Kosher Salt And Black Pepper
kosher salt and black pepper
to taste
Canned Crushed Tomatoes
1 cup canned crushed tomatoes
Yellow Onion
1 large yellow onion
peeled and diced
Directions
17 STEPS
1 hr
COOK TIME
1 hr
TOTAL TIME
View Directions on The New York Times
Health Info
Macros
99g
CARBS
101g
FAT
77g
PROTEIN
Contains these allergens
EGGS
MILK
WHEAT
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Frequently Asked Questions
What is Chicken Paprikash?
What ingredients do I need to make Chicken Paprikash?
Can I use boneless chicken for this recipe?
Can I substitute sour cream with another ingredient?
How do I prevent the sour cream from curdling when I add it to the sauce?
What is the best type of paprika to use for Chicken Paprikash?
How can I thicken the sauce if it is too thin?
How do I store leftover Chicken Paprikash?