Late Summer Chicken Paprikash – in the Kitchen with Jenn

My Great-Grandmother taught my mom how to make Chicken Paprikash, then she taught me and that is the way I have always made it. I have come across many different recipes, but I have never felt the need to test any of them out. Then I was flipping through Eva Longoria’s cookbook, a book filled with Mexican recipes, and I saw one titled “Hungarian Paprika Chicken.” Her hairdresser, Gabor, shared his grandmother’s recipe with her and she included it in her book. I wanted to try this recipe because does not use any liquid. Instead, it uses lots of fresh vegetables, which release their juices as they cook and creates a very flavorful sauce. In addition, the chicken is cut into bite size pieces and cooks quickly. This recipe is quick, easy, and the perfect to use your summer garden tomatoes and peppers.

By Jenn Lineman Blank

  1. In a large pot, heat oil over medium heat, add onions and cook for about 6-8 minutes until translucent. Turn heat to medium-high and add chicken. Cook for 8-10 minutes until slightly browned.
  2. Add paprika, salt, pepper and stir to coat the meat. Then add in the peppers and tomatoes. Bring to a simmer, cover, and cook until chicken is tender, stirring occasionally. This takes about 20 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions. When noodles are cooked, drain water and toss with butter.
  4. In a small bowl, whisk together the sour cream and flour until smooth. Stir the mixture into the simmering stew, one large spoonful at a time. Bring to a boil and then simmer for 5 minutes.
  5. Serve over buttered egg noodles.


2 tablespoons olive oil

2 yellow onions, chopped

3lbs boneless, skinless chicken thighs, cut into bite-size cubes

3 tablespoons sweet paprika

1 teaspoon kosher salt

¼ teaspoon black pepper

4 bell peppers, preferably 1 each, green, red, yellow, and orange, cored and chopped

3 tomatoes, chopped

1lb egg noodles

1 to 2 tablespoons butter

16oz sour cream

1/4c all-purpose flour

Featured Photos courtesy of Jenn Lineman Blank

leave a comment