Chicken Paprikash with Buttered Egg Noodles

Name: Chicken Paprikash with Buttered Egg Noodles
Prep time: 10 min
Cook time: 1 h 38 min
Total time: 1 h 48 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 2 lbs bone-in, skin-on chicken thighs; 2 tbsp olive oil; 1 cup chopped yellow onion; 4 garlic cloves, peeled and minced; 1 (15 oz) can crushed tomatoes; 1 tbsp paprika; ¼ tsp cayenne pepper; 3 cups egg noodles; 2 tbsp butter, softened; ¼ cup sour cream; 1 tbsp chopped fresh parsley; 2 tsp salt; ½ tsp ground black pepper

Chicken paprikash is a slow-cooked Hungarian braise of bone-in chicken thighs in a paprika-tomato sauce finished with sour cream and served over buttered egg noodles. The long, gentle cooking renders the thighs tender while the paprika develops deep, earthy flavor.

🌍Hungarian 🏷️Slow cook 🏷️Chicken 🏷️Paprika 🏷️Egg noodles 10 min prep

🏷️

Chicken Paprikash with Buttered Egg Noodles

Total

1h 48m

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 lbs bone-in, skin-on chicken thighs
2 tbsp olive oil
1 cup chopped yellow onion
4 garlic cloves, peeled and minced
1 (15 oz) can crushed tomatoes
1 tbsp paprika
¼ tsp cayenne pepper
3 cups egg noodles
2 tbsp butter, softened
¼ cup sour cream
1 tbsp chopped fresh parsley
2 tsp salt
½ tsp ground black pepper

13 Ingredients

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Instructions

1
Pat 2 lbs chicken thighs dry with paper towels and season all over with 2 tsp salt and ½ ground black pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place chicken in the skillet and sear until browned, about 1 minute per side.
2
Divide 1 cup onion, 4 cloves garlic, 1 can crushed tomatoes, 1 tbsp paprika, and 1/4 tsp cayenne between two Suvie pans, stirring to combine.
3
Nestle seared chicken into the sauce and place the pans into Suvie. Input settings, and cook now or schedule. Bottom Zone: Slow Cook on High, 1 hour 30 minutes
4
Place 3 cups egg noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker. Input settings and cook now or schedule. Pasta, 3 cups, 8 minutes
5
After the cook, remove pans from your Suvie. Transfer egg noodles and 2 tbsp butter to a large bowl, tossing until the butter melts and coats the noodles. Season to taste with salt and pepper. Place 1/4 cup sour cream in a medium bowl, add a few heaping spoonfuls of the pan sauce, and stir to combine.
6
Remove chicken from the pans and pour the remaining pan sauce into the bowl with the sour cream. Whisk to combine the sauce.
7
Divide noodles and chicken between 4 plates. Spoon sauce over the chicken and noodles and garnish with parsley.

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Tips & Notes

Pro tips

Pat chicken thighs dry and brown them in olive oil first to build fond and develop deeper flavor before slow cooking.
Use Hungarian sweet paprika, not smoked or hot—paprika is the soul of this dish and loses potency with age, so check your jar's date.
Temper the sour cream by whisking a few tablespoons of hot braising liquid into it before stirring into the pot to prevent curdling.
Cook noodles separately and finish with butter and a pinch of salt; don't mix them directly into the paprikash sauce to avoid mushiness.

Substitutions

Paprika → Hungarian smoked paprika (flavor becomes earthier, less bright)
Sour cream → Greek yogurt (tangier, slightly less rich)
Egg noodles → wide egg pasta or small dumplings (texture differs but works)
Crushed tomatoes → tomato paste thinned with 1 cup broth (concentrated flavor, adjust seasoning)

Storage & make-ahead

Store braised chicken in sauce up to 3 days refrigerated; freeze up to 2 months. Reheat gently on stovetop with a splash of water and add fresh sour cream before serving.