A classic dish in Hungarian cooking, this elegant stew can be seasoned to your taste by adjusting the amount of spicy and sweet red paprika powder that you add. A perfect hot creamy chicken and healthy dish to serve over noodles this winter, this recipe just keeps getting better on the second and third day. This dish is full of bright fresh bell peppers, which are blended with the onions after cooking to make a creamy and colorful sauce, something that was missing in other recipes I tried. There were plenty of compliments when I served it for New Year’s Day lunch this year!
If you don’t need to prepare it gluten-free, simply use regular flour to coat the chicken pieces and regular lasagna noodles.
SPICY CHICKEN PAPRIKASH RECIPE
2 – 3 tablespoons Garlic Olive Oil ( or add 2 cloves minced fresh Garlic to Olive oil)
1/2 cup gluten free ( or regular) Flour – Authentic Foods Classic Flour blend is recommended
1 to 1 1/2 lb boneless skinless Chicken thighs or chicken breast cut into large bite-size chunks
1 large Brown Onions, thinly sliced
2 large Red Bell Peppers thinly sliced
1 teaspoon Spicy Paprika powder ( try Penzey’s version) or to taste
1 Tablespoon Sweet Paprika powder ( Szeged is the hungarian brand available in grocery stores) or to taste
2-3 tablespoons cornstarch mixed in 1/4 cup cold water ( for thickening)
Salt and Pepper to taste
1 box gluten free Lasagna noodles, broken in half and then cooked, drained and kept warm
dollops of Cream Fraiche or plain yogurt as topping
Italian Parsley for garnish
In a large sauce pan, heat olive oil and garlic and saute for 3 minutes. Coat chicken pieces in flour and cook in hot oil for 4 minutes on each side, until golden. You will have to do two batches. Remove chicken pieces and reserve on a plate.
To the same sauce pan, add sliced onions, peppers and both kinds of paprika and saute until soft.
Take about 2/3 of the onion paprika mixture and puree in blender or food processer and add back to pan.
Add in sauted mushrooms, chicken broth and reserved chicken pieces and simmer with lid partially on for 30 minutes.
While the Paprikash is simmering, cook the Lasagna noodles .
Season paprikash mixture to taste with salt , pepper and more paprika if desired. To thicken the stew, pour in cornstarch mixed in cold water and stir while simmering. Mixture should thicken slightly.
Serve over hot noodles with dollops of creme fraiche or yogurt, parsley and a side salad.
Dear Sarah: beautifully displayed-easy to make directions——and with my appetite (Alan tooooo) this would be delicious!!! love mom
Oh wow this looks good! I just recently made a chicken paprikash, and it was good…but this looks better!!!
Thank you Rebekka!
Growing up in Hungary my Mom used to make very flavorful paprikash… and yours looks very delicious! Love the deep paprika color 🙂