Chicken Paprikash | TasteToronto
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Chicken Paprikash

15 mins Prep Time

1 hours 15 mins Cook Time

Ingredients

  • 2 full chicken legs, with bone and skin

  • 2 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 1 red bell pepper, finely chopped

  • 2 cloves garlic, minced

  • 2 1/2 tablespoons sweet paprika

  • 1/2 tablespoon smoked paprika

  • 2 cups chicken broth

  • 1/2 cup sour cream

  • 1/2 cup heavy cream

  • 1 1/2 tablespoons all-purpose flour

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • 1 cup all-purpose flour

  • 2 large eggs

  • 1/4 cup water

  • 1/2 teaspoon salt

Directions

Chicken Paprikash

10 Steps

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Add the sweet paprika and smoked paprika to the skillet. Stir thoroughly and return chicken back to the skillet.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    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.

  • Step 9

    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. 

  • Step 10

    Remove the skillet from the heat. Serve the chicken paprikash over the noodles. Garnish with freshly chopped parsley and enjoy!

Ingredients

  • 2 full chicken legs, with bone and skin

  • 2 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 1 red bell pepper, finely chopped

  • 2 cloves garlic, minced

  • 2 1/2 tablespoons sweet paprika

  • 1/2 tablespoon smoked paprika

  • 2 cups chicken broth

  • 1/2 cup sour cream

  • 1/2 cup heavy cream

  • 1 1/2 tablespoons all-purpose flour

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • 1 cup all-purpose flour

  • 2 large eggs

  • 1/4 cup water

  • 1/2 teaspoon salt

Tags:

Toronto Recipes

Wholesale Club

Chicken Paprikash