This Hungarian Chicken Paprikish Noodles dish is the ultimate comfort food. It's surprisingly simple and all made in one pan. You'll want to use a good quality sweet smoked paprika as this recipe requires a lot of it! My boyfriend and I love it, so I hope you enjoy it too!
One pot noodle dishes are such a great option for a mid-week dinner. I often go for this Chicken Paprikash Noodle dish, Marry Me Chicken Ramen, or my Peanut Butter noodles - they're all such deliciously simple recipes!
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What is Hungarian Chicken Paprikash?
Hungarian chicken paprikash is one of Hungary’s most beloved comfort dishes - a rich, silky chicken stew built around two essentials of Hungarian cooking: sweet paprika and sour cream.
It's traditionally served with Hungarian dumplings - nokedli - but in this recipe, we're serving them with noodles!
Ingredients and Substitutions
Chicken: traditional recipes use bone-in chicken, but for this recipe, we're using chicken thighs (skinless and boneless). You could alternatively use chicken breast too! For a vegan alternative, I'd recommend either extra firm tofu or portobello mushrooms!
Onion: white onion is great for this recipe. You could alternatively use shallots.
Bell pepper: we're using a red bell pepper for this recipe.
Tomato paste: this will add a lovely rich tomato taste to the base of our chicken paprikash.
Paprika: you want really good quality paprika. I've used the best quality one I could find at my local supermarket that was a sweet smoked paprika. If you're choosing between sweet or smoked, go for sweet paprika!
Chicken stock: a regular chicken stock cube with water!
Sour cream: this is a staple ingredient in chicken paprikash which makes the stew super creamy and luscious. We combine it with a bit of all purpose flour to help thicken the sauce!
Noodles: I'm using ramen noodles for this recipe, but you could use egg noodles or make homemade Nokedli (hungarian dumplings).
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: Place the chicken thighs in a bowl and sprinkle in 1 teaspoon paprika, 1 teaspoon vegetable oil, a big pinch of salt, and grinding of black pepper. Give everything a mix and leave to marinate for 10 minutes.
Step 2: Place a large pot on medium heat and drizzle with 1 teaspoon of vegetable oil. Add in the marinated chicken thighs and fry on each side for 4 minutes until gold and caramelised, then remove from the pot and set aside (the chicken will not be cooked at this point, we're just searing it for a bit of colour and flavour).
Step 3: In the same pot, add in the butter, onion, garlic, and red bell peppers. Season with salt and pepper. Fry for 10 minutes, stirring frequently, until softened. Then go in with the 1 tablespoon tomato paste, 2 tablespoon paprika and stir to combine.
Step 4: Once aromatic, pour in the chicken stock. Then pour in the yogurt and flour mixture. Stir to combine until the sauce is smooth. Add the chicken thighs to the pan, bring to the boil, then reduce to simmer with the lid on for 10 minutes.
Step 5: After 10 minutes, remove the chicken thighs and set aside. Add the noodles into the stew and cook according to packet instructions (usually around 4-6 minutes).
Step 6: Once the noodles are cooked, divide the noodles between 2 bowls (big portions) or 4 bowls (one chicken thigh per person portions). Spoon over the stew sauce and then top with sliced chicken thighs and parsley. Enjoy, my friends!!
FAQs
With Nokedli - a Hungarian dumpling!
I love egg noodles or ramen noodles, they have a good bite to them and soak up a load of the juices and flavours!
For sure, I'd have some tenderstem broccoli on the side, cooked spinach, or kale!
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Chicken Paprikash Noodles
Ingredients
- 2-4 chicken thighs skinless and boneless
- 1 teaspoon paprika
- 50 g salted butter
- 1 white onion finely chopped
- 3 garlic cloves minced
- 1 red pepper finely chopped
- 1 tablespoon tomato paste
- 2 tablespoon paprika I used sweet smoked paprika - a good quality paprika.
- 500 ml chicken stock
- 150 ml sour cream mixed in a bowl with 1 tablespoon all purpose flour
- 125 g egg noodles (2 nests of egg noodles)
- 7 g parsley finely chopped
Instructions
- Place the chicken thighs in a bowl and sprinkle in 1 teaspoon paprika, 1 teaspoon vegetable oil, a big pinch of salt, and grinding of black pepper. Give everything a mix and leave to marinate for 10 minutes.
- Place a large pot on medium heat and drizzle with 1 teaspoon of vegetable oil. Add in the marinated chicken thighs and fry on each side for 4 minutes until gold and caramelised, then remove from the pot and set aside (the chicken will not be cooked at this point, we're just searing it for a bit of colour and flavour).
- In the same pot, add in the butter, onion, garlic, and red bell peppers. Season with salt and pepper. Fry for 10 minutes, stirring frequently, until softened. Then go in with the 1 tablespoon tomato paste, 2 tablespoon paprika and stir to combine.
- Once aromatic, pour in the chicken stock. Then pour in the yogurt and flour mixture. Stir to combine until the sauce is smooth. Add the chicken thighs to the pan, bring to the boil, then reduce to simmer with the lid on for 10 minutes.
- After 10 minutes, remove the chicken thighs and set aside. Add the noodles into the stew and cook according to packet instructions (usually around 4-6 minutes). Taste and season the stew with more salt and pepper if need be.
- Once the noodles are cooked, divide the noodles between 2 bowls. Spoon over the stew sauce and then top with sliced chicken thighs and parsley. Enjoy, my friends!
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