Chicken Paprikash is a dish that I don’t have a lot of history with, but one I still enjoy. I don’t think my mom made it when I was growing up, but when I was in college I joined a fraternity with an awesome cook named Sharon who would make it every couple weeks. When I was looking around on FootNetwork.com for recipes to try and saw this one for the Food Network Magazine’s Chicken Paprikash I figured I’d give it a whirl. I mean, it’s basically Beef Stroganoff with chicken, bacon and some different spices, so I’m all over that.
I didn’t get a picture of the final dish, but I prepared egg noodles to serve this over. While the water heated I got bacon cooking in my Dutch oven and then added in the onion and red pepper. After that the chicken got added to the mix along with the spice mixture (paprika, marjoram) and flour. The broth then gets added to the Dutch oven and you simmer for 10 minutes.
There’s some more covering and uncovering and temperature changing, but the next major step is adding sour cream and parsley (I didn’t have fresh, so I went with dried). Swirl that all together, drain the pasta and mix it all together. I really enjoyed this recipe and would be interested in checking out some variations. Like I said above, it’s hard to go wrong with me when you’re serving up bacon, sour cream and a gravy-like substance over noodles.