Tuesday, July 28, 2009

Hungarian Chicken Paprikas

This recipe is the perfect comfort food (sorry mac & cheese). The first time I had it was at Novak's restaurant in Albany, OR. We go there with Brooke's Grandparents almost every time we visit and Papa Novak makes it out to say hello every time (not Mama though, she's busy making this wonderful dish)!

Serves 6


  • 2 lbs Organic Chicken Thighs - cut into 1 inch pieces
  • 1 Large Organic Onion - diced
  • 1 Large Organic Green Pepper - diced
  • 1 Large Organic Tomato - finely chopped
  • 1/2 cup water
  • 8 oz Organic Sour Cream
  • 16 oz Organic Egg Noodles
  • From the cupboard - Olive Oil, 4 Tbls flour, 2 Tbls paprika, 1/2 cup white wine, salt & pepper to taste

  1. Saute onion, green pepper and tomato in 1 Tbls olive oil until onions are translucent
  2. Stir in Paprika and add the white wine & 1/2 cup water
  3. Add chicken, salt & pepper and simmer until the chicken is tender
  4. Pull the chicken out and set it in a casserole dish
  5. Add another 1/2 cup water to the pan
  6. Cook the noodles according to the package instructions
  7. In a small bowl, whisk 1 cup of cold water with 4 Tbls flour until smooth
  8. Bring the sauce in the pan to a boil and whisk in the flour mixture
  9. Cook until the sauce thickens to a nice gravy texture
  10. Remove from heat and stir in the sour cream
  11. Add the chicken back to the sauce and serve over the noodles

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