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RECIPE
14 INGREDIENTS8 STEPS1HR 30MIN

Chicken Paprikash

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This is such a fantastic version of chicken paprikash with loads of sweet Hungarian paprika in a silky sauce. Tossed with egg noodles for a full meal!
1HR 30MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2 Tbsp
2 Tbsp
1 pinch
2 Tbsp
1/2 tsp, then 6 tsp or 3 Tbsp
2
Red Bell Peppers , deseeded, diced
1
Onion , diced
4 cloves
Garlic , roasted
see note, make ahead
1
Beefsteak Tomato , diced
2 cups
Chicken Stock
1/2 cup
Crème Fraîche
or Sour Cream
1 lb
Egg Noodles

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Nutrition Per Serving

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CALORIES
731
FAT
25.2 g
PROTEIN
61.4 g
CARBS
65.1 g

Author's Notes

To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 degrees F (175 degrees C) oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.

Cooking Instructions

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Step 1
Get out a sturdy dutch oven and heat the Olive Oil (2 tablespoon) and Butter (2 tablespoon) in it over medium high heat.
Step 2
Brown the Boneless Skinless Chicken (2 pound) in it until cooked through completely. While it cooks, season it with a generous pinch of Salt (1 pinch) and Ground Black Pepper (1 pinch), along with Hungarian Paprika (1/2 teaspoon). Remove it and set it aside once it is done.
Step 3
Add the Red Bell Pepper (2), Onion (1), Garlic (4 clove), and Beefsteak Tomato (1) to the pan. Let them get fragrant and translucent for a couple of minutes.
Step 4
Pour in the Chicken Stock (2 cup), Hungarian Paprika (6 teaspoon), and also return the chicken back in to the pot. Let it come to a boil, then cover the pot and reduce it to a simmer. Let it cook and develop flavor for an hour.
Step 5
When the time is almost up, get a pot of water on to boil for the Egg Noodles (1 pound). While it comes to a boil, combine the Crème Fraîche (1/2 cup) and All-Purpose Flour (1 tablespoon) in a bowl and whisk them together. Then add in a couple spoonfuls of the flavorful chicken broth and whisk it in to temper it.
Step 6
Add that mixture into the pot and stir it in well. Let it simmer for about 10 minutes to make the sauce silky and thicker.
Step 7
While that is happening, boil the noodles until tender according to the package directions. It should take about 8 minutes. Drain them and stir them into the pot with the rest of the dish.
Step 8
Scoop into big bowls and serve immediately! Makes great leftovers too.

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Nutrition Per Serving
Calories
731
% Daily Value*
Fat
25.2 g
32%
Saturated Fat
10.8 g
54%
Trans Fat
0.1 g
--
Cholesterol
262.3 mg
87%
Carbohydrates
65.1 g
24%
Fiber
4.8 g
17%
Sugars
7.0 g
--
Protein
61.4 g
123%
Sodium
132.5 mg
6%
Vitamin D
0.2 µg
1%
Calcium
80.7 mg
6%
Iron
4.3 mg
24%
Potassium
1099.1 mg
23%
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