Description
Craving a comforting, Eastern European-inspired meal that’s quick and packed with flavor? Chicken Paprikash combines tender chicken thighs, smoky bacon, and a creamy, paprika-spiced sauce, served over egg noodles for a hearty dish
Ingredients
Chicken Paprikash uses bold, accessible ingredients for a rich result. Here’s what you’ll need for 4 servings:
- Kosher salt: Seasons to taste.
- 6 slices bacon, diced: Adds smoky, savory depth.
- 1 medium onion, chopped: Provides sweet, savory base.
- 1 green bell pepper, chopped: Adds mild, fresh flavor.
- ¼ cup all-purpose flour: Thickens the sauce and coats the chicken.
- 2 tablespoons paprika: Brings smoky, spicy warmth.
- ½ teaspoon dried marjoram: Infuses subtle herbal notes.
- 1 ½ pounds skinless, boneless chicken thighs, cut in half: Tender, juicy protein.
- 2 cups low-sodium chicken broth: Forms the flavorful sauce base.
- 8 ounces egg noodles: Soaks up the creamy sauce.
- ½ cup sour cream: Adds creamy, tangy richness.
- 2 tablespoons chopped fresh parsley: Brings fresh, bright garnish.
Why These Ingredients Matter
- Chicken Thighs: Stay juicy and tender, perfect for simmering.
- Paprika: Provides the signature smoky, spicy flavor of paprikash.
- Bacon and Sour Cream: Add richness and depth to the sauce.
- Egg Noodles: Offer a hearty, comforting base to soak up the sauce.
Substitutions and Variations
- Bacon: Swap with pancetta, turkey bacon, or omit for vegetarian (add 1 tablespoon smoked paprika for flavor).
- Onion: Use 1 teaspoon onion powder or 2 shallots.
- Green Bell Pepper: Replace with red bell pepper, poblano, or omit.
- All-Purpose Flour: Use gluten-free flour or 2 teaspoons cornstarch for thickening.
- Paprika: Mix sweet and smoked paprika (1 tablespoon each) for varied flavor.
- Marjoram: Swap with dried oregano or thyme.
- Chicken Thighs: Use boneless chicken breasts (reduce cooking time to 8 minutes) or tofu for vegetarian.
- Chicken Broth: Substitute with vegetable broth.
- Egg Noodles: Swap with pappardelle, fettuccine, or gluten-free noodles.
- Sour Cream: Use Greek yogurt, crème fraîche, or coconut cream for dairy-free.
- Parsley: Replace with cilantro or dill.
- Gluten-Free: Use gluten-free flour and noodles; confirm broth is gluten-free.
- Flavor Variations:
- Spicy Paprikash: Add ½ teaspoon cayenne or hot paprika.
- Veggie-Packed Paprikash: Include ½ cup sliced mushrooms or carrots with the peppers.
- Creamy Tomato Paprikash: Add ½ cup crushed tomatoes with the broth.
- Vegetarian Paprikash: Replace chicken with 1 ½ pounds cubed tofu or mushrooms.
- Herb-Infused Paprikash: Add 1 teaspoon fresh dill or thyme with the parsley.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: kosher salt, 6 slices bacon, 1 onion, 1 green bell pepper, ¼ cup flour, 2 tablespoons paprika, ½ teaspoon marjoram, 1 ½ pounds chicken thighs, 2 cups chicken broth, 8 ounces egg noodles, ½ cup sour cream, 2 tablespoons parsley.
- Dice bacon; chop onion, bell pepper, and parsley; cut chicken thighs in half.
Tip: Prep ingredients in advance for quick assembly; ensure chicken is cut evenly for consistent cooking.
Step 2: Cook Bacon and Vegetables
- In a large pot over medium heat, cook 6 slices diced bacon for 2 minutes until starting to crisp.
- Add 1 chopped onion and 1 chopped green bell pepper; cook, stirring, for 3 minutes until softened.
Tip: Stir occasionally to prevent sticking; bacon should release enough fat to cook vegetables.
Step 3: Prepare Chicken
- In a large bowl, combine ¼ cup flour, 2 tablespoons paprika, ½ teaspoon dried marjoram, and 1 teaspoon kosher salt.
- Add 1 ½ pounds chicken thighs; toss to coat evenly.
- Push bacon and vegetables to one side of the pot; increase heat to medium-high.
- Add chicken and any remaining flour mixture to the empty side; cook, turning, until browned, about 6 minutes.
Tip: Brown chicken in a single layer for best results; don’t overcrowd the pot.
Step 4: Make Sauce
- Stir together chicken, bacon, and vegetables; cook 2 minutes.
- Add 2 cups chicken broth; bring to a boil, stirring to scrape up browned bits.
- Reduce heat to medium-low, cover, and simmer until chicken is almost cooked through (165°F/74°C), about 10 minutes.
Tip: Ensure broth covers chicken partially; stir occasionally for even cooking.
Step 5: Cook Noodles
- Meanwhile, bring a separate pot of salted water to a boil.
- Add 8 ounces egg noodles; cook to al dente per package instructions (about 6-8 minutes).
- Drain noodles and set aside.
Tip: Cook noodles concurrently with sauce to save time; rinse briefly to prevent sticking if not serving immediately.
Step 6: Finish and Serve
- Uncover the pot with chicken; increase heat to high and cook 2 minutes to reduce sauce slightly.
- Reduce heat to low; stir in ½ cup sour cream and 2 tablespoons chopped parsley.
- Cook 2 minutes to heat through; season with salt to taste.
- Serve chicken and sauce over egg noodles, about 1 cup noodles and ¾ cup chicken with sauce per serving.
Tip: Stir sour cream gently to avoid curdling; serve immediately for creamy texture.