Chicken Paprika

This is our version of the traditional Hungarian favorite, a dish that people from all over the world enjoy. It’s important to taste your paprika to be sure it’s sweet, because if it’s bitter it will ruin the dish.


Makes 4 servings


3 tablespoons Chef Paul Prudhomme's Poultry Magic®, in all
1 (3-4 pound) chicken, all visible fat removed, cut into 8 pieces
2 tablespoons olive oil
2 cups chopped onions, in all
1 teaspoon fresh minced garlic
¼ cup sweet paprika
½ teaspoon dill weed
1 teaspoon dried basil leaves
1 (6 ounce) can tomato paste
3½ cups chicken stock
8 ounces (net weight) sour cream
4 cups cooked wide egg noodles

How To Prepare

Sprinkle 2 tablespoons of the Poultry Magic® over the chicken and rub it in well; set aside.

Heat the oil in a heavy 5½-quart pot over high heat for 4 minutes. Brown the chicken pieces for 5 minutes on each side--you may have to do this in batches--and remove to a bowl. Add 1 cup of onions to the pot, scrape up the brown crust on the bottom, and cook for 2 minutes. Add the garlic, paprika, the remaining 1 tablespoon of the Poultry Magic®, the dill, basil, and remaining onions. Cook, scraping the bottom of the pot occasionally, until the onions are golden brown and a crust forms, about 4 minutes. Stir in the tomato paste, scrape the pot bottom, and cook for 2 minutes. Add the stock, scrape up the crust on the bottom of the pot, and bring to a boil. Return the chicken and any juices that have accumulated to the pot, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chicken is done, about 25 minutes.

Remove the pot from the heat. Stir several tablespoons of the sauce into the sour cream, then gently stir the sour cream mixture back into the sauce. Place the pot back over low heat and cook, stirring constantly, just until all the sour cream is incorporated and the sauce is heated through. Serve over the noodles.

More Recipes