Chicken Paprikash

About This Recipe:

As an NYU student, Veselka was the place to go to after a late night of youthful revelry. Vesekla is a 24 hour Ukranian restaurant in the East Village that is known for its amazing pierogies and other Eastern European grub. The cheese and potato pierogies are dream worthy, but I wanted to try recreating one of my other favorite dishes from Vesekla- the chicken paprikash.

This is the only place that I have ever had or really seen chicken paprikash on a menu in Manhattan, but it’s actually not that difficult to make. I am definitely not claiming that this is traditional chicken paprikash, but this recipe tastes and looks pretty darn close to the one at Veselka’s. For a healthier alternative, I have also made this dish with Greek yogurt in lieu of the sour cream, and I thought it was just as good.

I am dreaming of the day that I can taste authentic chicken paprikash in Hungary, but until then, this will have to do!


Ingredients (4 servings)

-1.5 lbs boneless chicken thighs, cut into large bite sized chunks
-1 onion, diced
-1 red bell pepper, diced into 1 inch pieces
-4 garlic cloves, minced
-2 plum tomatoes, deseeded and finely diced
-3 tbls paprika
-2 cups chicken stock or water
-4 cups egg noodles
-2 tbls flour
-1/2 cup sour cream or plain Greek yogurt
-2 tbls parsley, chopped
-Olive oil
-Salt and pepper

Instructions (1 hour)

1. In a deep skillet or dutch oven over medium high heat, pour in 1-2 tbls of olive oil and brown the chicken for 3 minutes per side. Season with salt and pepper and transfer the chicken to a bowl. The chicken does not have to be fully cooked at this point.
2. Sauté the onions and peppers for 5 minutes. Then add in the garlic and tomatoes and cook for 3 more minutes.
3. Sprinkle the paprika over the vegetables and stir for 30 seconds. Then add the chicken back into the skillet and pour in the broth or water. Bring the mixture to a boil and simmer on low heat for 30 minutes covered.
4. While the dish is simmering, cook the egg noodles in a large pot (about 9 minutes.)
5. After 30 minutes, remove the chicken and vegetables to a large bowl again. Whisk in the flour until it is fully combined. Then stir in the sour cream and simmer for a few minutes to let the sauce thicken.
6. Add the chicken and vegetables back into the skillet and stir in the parsley. Serve over the egg noodles.

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