Friday, January 2, 2009

Quick Fix Chicken Paprikash

My refrigerator is packed to the rafters with leftovers. It's time for a salvage operation and until it's over no morsel is safe from the deft hands and sharp eyes of a woman on a mission. Once in, I found the remains of a chicken and peppers from a vegetable platter - in my world those are the components for a quick and easy Hungarian meal that is drop dead delicious and on the table in 30 minutes. This is an amazing recipe. When you read it there seems to be nothing to commend it, but once you try it you'll be hooked. I've called this Chicken Paprikash because it's made with sour cream and sour cream is what separates paprikash from it's cousin goulash. For best flavor you'll need both Hungarian sweet and hot paprika. You can, of course, cut back on the amount of butter and the type of sour cream you use in the dish, but there are so few ingredients it's beat to stick to the recipe as it's written. One other caution - don't let this sit around. The noodles will begin to soak up the sauce and the dish will be dry. I really hope you'll try this one. It's really tasty for something so easy to do. I make this a couple of times a year.

Chicken Paprikash

1/4 cup butter
1 cup chopped onion
1/2 cup diced red bell pepper
1 can (10.5-oz.) condensed chicken broth, undiluted
1 tablespoon Hungarian sweet paprika
1 teaspoon Hungarian hot paprika
1/2 teaspoon kosher salt
1 cup sour cream
1 tablespoon all-purpose flour
3 cups cubed cooked chicken
2 to 3 cups hot cooked egg noodles

1) Melt the butter in a large skillet. Add onion and saute until tender and lightly brown, about 5 minutes. Add red pepper and cook until tender, about 3 to 4 minutes longer. Stir in chicken broth and bring to a boil. Stir in sweet paprika, hot paprika and salt. Stir flour into sour cream and whisk into sauce until smooth; bring to a simmer. Taste and adjust seasoning if necessary.
2) Fold in chicken and noodles. Cook, stirring, over medium heat to warm chicken and noodles, about 3 minutes. Serve hot. Yield: 4 servings.

I'm sending this recipe to Presto Pasta Nights sponsored by Ruth at Once Upon a Feast.

This recipe is adapted from one developed by Linda Faus for FOODday at OregonLive.


Martha said...

This looks great -- and I'll have to try it --

My fridge is bursting as well!

Cathy said...

Sounds yummy, Mary. I'm a big paprika fan so this is right up my alley.

I need to face my fridge too, but maybe not today.

Peter M said...

I love chicken Paprikash and it's an easy weeknight meal.

Happy New Year!

Anonymous said...

Oh leftovers...just waiting to be remade into other perfect dishes...I love that. This dish always reminds me of a Seinfeld episode where they went on and on about it...good memories. Wish i had some leftover chicken right about now.

NKP said...

I love this kind of dinner, I could eat it all the time.
I am just starting to get an appreciation for the different kinds of paprika. I don't know how I didn't realize that there were different kinds before.

Navita (Gupta) Hakim said...

can i bring my fork over? :p

Mary Bergfeld said...

Navita, I have a chair waiting for you. Happy New Year.

Anonymous said...

I had never had Paprikash. Made this for lunch and it was delicious! Not fast, though, since I made the noodles. :-)
Thank you for the recipe.

Mary Bergfeld said...

Gena, you are my new BFF. You made the noodles? I'm impressed. Happy New Year.

The Blonde Duck said...

This sounds wonderful and perfect for my bulging freezer!

test it comm said...

That looks tasty! I really like the sour creak and paprika combo.

Anonymous said...

Sounds awfully good.

Andrea said...

I love those great hungarian paprikas, I recently bought the sweet kind and love it. I also love how so many of the world's great recipes were invented to use everything up. Yum!

Pam said...

I was just craving this the other day but couldn't find a good recipe - until now. Thanks Mary!

Elle said...

Best looking leftovers I've seen rectnely...and I'll bet I have most of those ingredients in my fridge and cupboard, too. Maybe for Wed. dinner??

Mary Bergfeld said...

Elle, I promise you won't be sorry. It's a very nice dish.

Ruth Daniels said...

Lucky me with both kinds of Hungarian paprika plus the rest of the ingredients in the fridge.

What a great start to Presto Pasta Nights in 2009. Thanks for sharing.

Lynne said...

This sounds wonderful.

If I can't get the sweet Hungarian paprika, is there something else I can use in its place?

Mary Bergfeld said...

Lynee, you can use regular paprika if it is not to sppicy. A taste on the tip of the tongue will tell the tale. Have a wonderful day. Blessings...Mary

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