Chicken Paprikash

by Rebekahcooked up on February 13, 2014

As we were making this dinner, my husband said to me, “You would make a great old German woman.”

I was making the spaetzle, so this was a pretty big compliment. You have to scrape little bits of dough off of spoons into a pot of boiling water – not so difficult in itself, but you will probably be doing it a couple hundred times any time you make spaetzle. So getting a rhythm going, keeping a consistent-ish size and such takes a little practice. I am pretty proud to be an honorary old German woman.

Chicken Paprikash | PDXfoodlove

That said, I don’t want to make it sound like it’s not attainable to make this delicious dinner! After a few rounds of spaetzle-scaping, you’ll get the hang of it. And the sauce, a mixture of chicken broth, sour cream and TONS of paprika, is like a sinkhole of deliciousness – it will suck you in and you won’t want to come out.. My mouth is honestly watering just thinking of it.

Here’s what you need:

1 whole chicken, broken down
2-3 Tbsp. unsalted butter
2-3 large yellow onions, sliced and separated
black pepper to taste
2 Tbsp. Hungarian sweet paprika
1 tsp. cayenne pepper
1 cup chicken broth
1/2 cup sour cream

For the spaetzle, I can’t claim any additions to the Smitten Kitchen recipe. But I will say that I found using two teaspoons to scrape together about 1/4 to 1/2 tsp. of dough into the pan of water to be the easiest method.

Chicken Paprikash | PDXfoodlove

Salt the chicken pieces well. Heat a very large saute pan, melt the butter and add the chicken. Brown well on both sides, then remove to a plate.

Chicken Paprikash | PDXfoodlove

Next, add the onion pieces. Cook over medium heat, stirring frequently and scraping up the chickeny bits that have stuck to the pan. Saute for about 7-10 minutes.

Next, stir in the pepper, paprika and then chicken broth. Place the chicken back on top of the onions, then cover and simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165 degrees.

Remove the chicken from the pan for a moment, and remove from the bones or shred if you wish. Stir the sour cream into the sauce, add the chicken back in (if off the bone) and bring back up to temperature. Serve with spaetzle! Adapted from Simply Recipes.


  1. […] Chicken Paprikash […]

    Pingback by Hungarian Mushroom Soup « PDXfoodlove — February 17, 2014 at 10:21 pm

  2. If you ever ask Grandma how she makes chicken paprikash and you try your damnedest to make her recipe, it will never come out the same. Unfortunately when she tells you to add a “little” paprika or salt, and you ask her how much “a little” is, she’ll just tell you “not too much.”
    I’m very jealous that David told you you’d make a good old German woman; I’ve been aspiring to that since I was born!

    Comment by Caitlin Hubbard — February 24, 2014 at 1:35 pm

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