Myra's Notes:
Expand1 1/2 pound Boneless, skinless chicken breasts Ask a question about this ingredient
1 1/4 teaspoon Kosher salt Ask a question about this ingredient
1/2 teaspoon Fresh ground black pepper Ask a question about this ingredient
1 1/2 tablespoon Olive oil plus 1 T more if needed Ask a question about this ingredient
2 tablespoons Tomato Paste Ask a question about this ingredient
1 medium to large Yellow onion sliced into 1/8" rings Ask a question about this ingredient
1 small Garlic Clove minced Ask a question about this ingredient
1 (14.5oz) can Diced tomatoes with juice Ask a question about this ingredient
2 1/2 tablespoons Hungarian paprika Ask a question about this ingredient
1/3 tablespoon Hot Hungarian paprika (1/2 T if you like it spicy) Ask a question about this ingredient
1 cup Low sodium chicken broth Ask a question about this ingredient
1 cup Sour cream brought to room temperature Ask a question about this ingredient
1 Package Wide egg noodles or spaetzle put into water when timer from Paprikash reads 7 minutes Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepCube chicken into equal size pieces approx. 1"x1" and pat dry. Season chicken with salt and pepper tossing to coat.
Ask a question about this stepHeat oil in dutch oven over medium-high heat until almost smoking and add chicken. Cook until golden brown on each side and then remove chicken to bowl.
Ask a question about this stepWhile chicken is browning add tomato paste to small nonstick frying pan over medium to high heat stirring constantly until paste becomes fragrant, concentrated and brown. Set aside in small dish to prevent from burning.
Ask a question about this stepIn dutch oven that chicken was cooked in add up to 1T olive oil if required depending on fat from chicken and add onions to hot pan stirring frequently until onion has become soft and slightly brown. Approximately 5 minutes.
Ask a question about this stepAdd tomato paste reduction as stir continuously for 1 minute.
Ask a question about this stepStir in Garlic and cook for another minute.
Ask a question about this stepDe-glaze pan with all of chicken broth scraping the bottom with wooden spoon. Add tomatoes plus paprika brining to simmer. Taste and add salt and pepper to taste.
Ask a question about this stepAdd chicken plus liquid from bowl back to dutch oven and transfer uncovered to oven.
Ask a question about this stepBake 45 minutes until chicken is tender and sauce has reduced by about 1/3.
Ask a question about this stepRemove from oven and let sit for 3 minutes uncovered. Push chicken, tomato, and onions to side leaving majority of sauce separated.
Ask a question about this stepStir in sour cream until fully incorporated (will not curdle if removed from heat).
Ask a question about this stepServe over warm egg noodles or spaetzle.
Ask a question about this stepAmazing and so quick to prepare! Just have to make sure I can keep this a secret from my Hungarian friend who claims Paprikash as his signature dish...
Just made this tonight, and it was wonderful! I used chicken thighs, and didn't brown them - I just nestled them into the sauce and baked. The whole thing turned out super tender and moist... Yum!
Made this for dinner tonight, it was very delicious and really easy to put togher.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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I loved this recipe, but the next time I'll use less sour cream. It added a tang I wasn't fond of. Also, instead of the egg noodles, I served this over latkes, an Idea I got from a restaurant in Budapesh.