Chicken Paprikash


1 Pkg   Bessie’s Al Dente Noodles

3-4 lb   Chicken (Cut-up) Or you can use 2lb of Chicken tenderloins for boneless.

¼ Cup Canola oil

1 Onion (Minced)

2 Cups Chicken Broth

1 Cup Flour

6 oz Tomato Paste

3 Tbsp Hungarian Sweet Paprika

1 Can diced tomatoes

1 Dash Salt

1 Dash Pepper

½ cup Sour Cream

Chopped Parsley (optional to garnish)



Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper and lightly coat with flour. Working in batches, cook, flipping once, until browned, 8–10 minutes. Transfer chicken to a plate; set aside. Add onion to pan; cook, stirring occasionally, until soft, about 8 minutes. Add paprika; cook, stirring, for 2 minutes. Return chicken and its juices to the pan. Add stock, tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until chicken is fully cooked, about 30 minutes. Transfer chicken and sauce to a serving platter; spoon sour cream over top and garnish with more paprika. Serve Paprikash over Bessie’s Al Dente Egg Noodles.

DinnersMonica Heil