| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 6 slices bacon, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/4 cup all-purpose flour
- 2 tablespoons paprika
- 1/2 teaspoon dried marjoram
- 1 1/2 pounds skinless, boneless chicken thighs, cut in half
- 2 cups low-sodium chicken broth
- 8 ounces egg noodles
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
- Photograph by Antonis Achilleos
Nutrition Facts
| Calories | 709 |
| Total Fat | 31 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 244 milligrams |
| Sodium | 1001 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 5 grams |
| Protein | 51 grams |
Reviews
Delicious and easy! Going in the rotation.
I thought this was a good easy dinner recipe and I would make it again but might add mushrooms.
It had a lot of flavor. Chicken came out nice and moist. I may shred chicken next time.
Definitely a staple at our house. Very simple for the amount of flavor and the textures are great as well.
I can’t speak to the authenticity of this recipe, but it was easy, quick and delicious! As long as the paprika isn’t old and bland it comes out super flavorful. Definitely adding it to the regular rotation.
This recipe is so far from the true Hungarian Chicken Paprikas! I see the name says that It is easy. True Paprikas is easy, also! In fact, there are fewer ingredients. I will not even try this! Love many of the Food Network recipes….this one does not do it for me!
I added extra sour cream after it cooled more, the sauce was a bit sharp, I also shredded the chicken some so it would mix in with the noodles better, because I found the chunks to be a little much (my store was out of boneless skinless chicken thighs, so having to use boneless skinless chicken breasts might have caused that though)
Was hesitant with all the negative reviews but we really liked it. The paprika didn’t get old; the dish had great flavor and depth. Will definitely make again!
I agree with the previous reviewer about paprika getting old and losing flavor. I did use the green pepper but think the yellow or red bell pepper would have been better. I increased the amount of sour cream added at the end to make it creamier. I also used a rotisserie chicken to hurry things up on a week night. It was a solid meal and we will make it again.
I made this tonight partly because I was intrigued about the reviews. Normally you’d see a spectrum of likes to dislike, but this one has very little middle ground: either hate it or love it. Excluding those who dismiss it outright because of the title (claiming an ethnically-endowed right to decide how much others should enjoy a recipe), most negative reviews complain of bland taste and soupiness. Mine was neither. I didn’t have the time or ingredients to follow the recipe exactly but don’t think that explains it. First, I strongly suspect the “bland” crowd weren’t using fresh or high quality paprika. It really does loose its kick over time and eventually looses nearly all its flavor—that’s not the recipe’s fault. I used 1 Tbs sweet Hungarian and 1Tbs smoked Spanish paprika. It was ok with just that, but got a big boost in flavor with some extra salt at the end—more than I normally would use. (It makes your sense of taste more responsive without tasting salty.) I did measure out the spices and flour (which I normally wouldn’t do) to test the recipe. It was a lot more flour than I would’ve used but it did in fact thicken up nicely without tasting of flour. In fact, I added a splash of sherry and pasta water at the end to make it saucier. I used 3 small yellow onions and 1 red. I think peas would’ve been a nice addition but I forgot them. Used a large yellow and ½ red bell pepper—the color and sweetness were really nice but I don’t think a green pepper would be appropriate. I even used meat from a rotisserie chicken which probably didn’t help the taste but sure did make it quick and easy. So if you’ve read this far you’re probably consider making it. I recommend giving it a try as long as you use good paprika and enough salt and flour—yup, like the recipe says.