Chicken Paprikash 10 Steps
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook for about 10 minutes or until browned, filling halfway. Take the chicken out of the skillet.
Add the chopped onion and sauté until it becomes translucent and starts to soften, about 5 minutes. Add the bell pepper and cook for another 3-4 minutes. Add minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent it from burning.
Add the sweet paprika and smoked paprika to the skillet. Stir thoroughly and return chicken back to the skillet.
Pour the chicken broth into the skillet, making sure to scrape up any browned bits from the bottom of the pan. This will add flavour to the sauce.
Reduce the heat to low and cover the skillet with a lid. Simmer for about 30 minutes, or until the chicken is cooked through and tender.
In a separate bowl, whisk together the sour cream, heavy cream and flour until smooth. Pour the mixture into the skillet, stirring gently to combine with the cooking liquid.
Continue cooking the mixture on low heat for an additional 10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
While the chicken is simmering, prepare the spaetzle. In a large bowl, beat the egg with water. Add in the flour and salt, whisk until a thick, sticky batter forms.
Bring a large pot of salted water to a boil. Using a spoon, spoon the batter into the boiling water to form small dumplings. Cook the spaetzle for 2-3 minutes or until they rise to the surface.
Remove the skillet from the heat. Serve the chicken paprikash over the noodles. Garnish with freshly chopped parsley and enjoy!