Hungarian Chicken Paprikash | Schnucks
Hungarian Chicken Paprikash Hungarian Chicken Paprikash

This classic Hungarian recipe includes tender chicken in an rich, flavorful and creamy paprika sauce.

35M 4
Nutrition facts: 660 42G 215MG 950MG 33G 5G 39G
Ingredients: 2 tbsp. butter, softened (divided) 2 bell peppers, seeded and sliced 1 medium onion, diced 1 tbsp. minced garlic 1 1/2 cups Schnucks chicken broth 1 (14.5 oz.) can diced tomatoes 2 tbsp. sweet paprika 1/2 tsp. crushed red pepper 1 tbsp. + 1 cup flour, divided 1/4 cup sour cream 4 cooked chicken thighs, shredded 2 tsp. Schnucks baking powder 2 tsp. dried parsley 1/2 cup milk Instructions: Heat 1 tablespoon butter in a large pot over medium heat. Add bell pepper, onion and garlic and sauté until softened, about 5 minutes. Stir in broth, tomatoes, paprika and crushed red pepper. Bring to a simmer and cook 5 minutes.Heat 1 tablespoon butter in a large pot over medium heat. Add bell pepper, onion and garlic and sauté until softened, about 5 minutes. Stir in broth, tomatoes, paprika and crushed red pepper. Bring to a simmer and cook 5 minutes. Add a ladle of broth to a bowl and whisk in sour cream and 1 tablespoon flour; return to pot and season with salt and pepper, if desired. Stir in chicken and return mixture to a simmer, then cover and remove from heat. Bring a large pot of water to a boil. Whisk together remaining flour, baking powder, parsley and pinch of salt. Cut remaining butter into mixture, then stir in milk. Drop batter by the spoonful into pot and boil until cooked through, 5-7 minutes. Serve with chicken mixture.

Hungarian Chicken Paprikash

Chicken, Dinner, Stovetop

This classic Hungarian recipe includes tender chicken in an rich, flavorful and creamy paprika sauce.

35M

4

This classic Hungarian recipe includes tender chicken in an rich, flavorful and creamy paprika sauce.

Ingredients

  • 2 tbsp. butter, softened (divided)
  • 2 bell peppers, seeded and sliced
  • 1 medium onion, diced
  • 1 tbsp. minced garlic
  • 1 1/2 cups Schnucks chicken broth
  • 1 (14.5 oz.) can diced tomatoes
  • 2 tbsp. sweet paprika
  • 1/2 tsp. crushed red pepper
  • 1 tbsp. + 1 cup flour, divided
  • 1/4 cup sour cream
  • 4 cooked chicken thighs, shredded
  • 2 tsp. Schnucks baking powder
  • 2 tsp. dried parsley
  • 1/2 cup milk

Instructions

  1. Heat 1 tablespoon butter in a large pot over medium heat. Add bell pepper, onion and garlic and sauté until softened, about 5 minutes. Stir in broth, tomatoes, paprika and crushed red pepper. Bring to a simmer and cook 5 minutes.Heat 1 tablespoon butter in a large pot over medium heat. Add bell pepper, onion and garlic and sauté until softened, about 5 minutes. Stir in broth, tomatoes, paprika and crushed red pepper. Bring to a simmer and cook 5 minutes.
  2. Add a ladle of broth to a bowl and whisk in sour cream and 1 tablespoon flour; return to pot and season with salt and pepper, if desired. Stir in chicken and return mixture to a simmer, then cover and remove from heat.
  3. Bring a large pot of water to a boil. Whisk together remaining flour, baking powder, parsley and pinch of salt. Cut remaining butter into mixture, then stir in milk. Drop batter by the spoonful into pot and boil until cooked through, 5-7 minutes. Serve with chicken mixture.

Nutrition Facts

660 CALORIES Per Serving

FAT: 42G

SATURATED FAT: 14G

CHOLESTEROL: 215MG

SODIUM: 950MG

CARBOHYDRATES: 33G

FIBER: 5G

SUGAR: 10G

PROTEIN: 39G

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