Busy families, I’ve got you covered. I bring to you another fast and easy weeknight meal that will go from prep to table in 30 minutes or less. This hearty chicken paprikash is so comforting, especially on these recent chilly near-winter evenings. Do I quote Billy Crystal in When Harry Met Sally while making this dish? Yes. Yes I do. “Waiter, there is too much pepper… on my paprikash. But I would be proud to partake of your pecan pie.” It never gets old! Anyway, I hope you enjoy this (the recipe and the Harry quotes) as much as I do.
Chicken Paprikash
Ingredients
- 2 lbs boneless, skinless chicken breast or thigh cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 tbsp sweet paprika
- 3 tbsp all-purpose flour
- 1 3/4 cups chicken broth or one 15-oz can
- 1 15 oz. can diced tomatoes
- 1/2 cup sour cream
- 1 package pappardelle noodles or egg noodles for serving
Instructions
- Cook the pasta according to package directions and set aside
- Add the olive oil to a large Dutch oven, or large stock pot, and set over medium heat
- Add the chicken and sauté until cooked through. Remove from the pan and set aside.
- Add the onion to the pot and stir until soft.
- Add in the garlic and stir for one minute, or until lightly golden.
- Add the chicken back into the pot.
- Add the flour and paprika and stir to evenly combine.
- Pour in the chicken broth and diced tomatoes and bring to a simmer. Let simmer for 15 minutes.
- Remove the pot from heat and stir in the sour cream.
- Season with salt and pepper, to taste, and serve over the noodles.
