This is a recipe from another one of my favorite cookbooks, “Eva’s Kitchen” by the one and only Eva Longoria. Who, by the way also just happens to be a Texas native :).  Eva’s hairdresser on the set of Desperate Housewives shared his grandmother’s recipe for Hungarian Paprika Chicken with her and now I’m sharing it with you.

The second time I made this recipe I didn’t have enough Sweet Paprika for the 3 tablespoons the recipe calls for. I used 1 Tablespoon of Smoked Paprika in its place. I loved the depth and little bit of extra spice the smoked paprika added I’ve been doing it that way ever since. Also I add about a tablespoon of minced garlic to the stew. Other than that I follow her recipe exactly.

This recipe for Hungarian Paprika Chicken makes a big pot of hearty stew that is perfect in the fall when the weather just starts to turn cool. The delicious aromas that fill the house while the peppers, onions, garlic, paprika and chicken bubble away in a vibrant creamy orange sauce will have your neighbors knocking on your door asking what’s for dinner tonight. Good thing this stew makes enough to feed a hungry crowed of 8-10 people. Does it get better than that? Yes, because this beautiful stew is then served over a bed of hot buttered egg noodles and if you’re feeling really naughty… Add a fried egg on top.

I do hope you give this recipe a try because it is a real winner!

Thanks Y’all and please let me know what you think.

Hungarian Paprika Chicken

Adapted from Eva’s Kitchen

 

Ingredients:

2 Tablespoons of Olive Oil

2 Yellow Onions, chopped

1 Tablespoon Minced Garlic

3 Pounds Boneless, Skinless Chicken Thighs, cut into bite sized pieces

1 Tablespoons Sweet Paprika

2 Tablespoon Smoked Paprika +  Extra to season the chicken

1/2 Teaspoon Cayenne Pepper

4 Bell Peppers, Green, Red, Yellow, and Orange, chopped

1-14 ounce can Petite Diced Tomatoes

1 pound of Egg Noodles

1-2 Tablespoons of Butter

16 ounces of Sour Cream

¼ Cup All-Purpose Flour

Salt, to taste

Black Pepper, to taste

Garlic Powder

 

Directions:

In a Dutch oven or other large pot, heat the oil over medium heat. Season the chicken liberally with salt, garlic powder, back pepper, and smoked paprika.  Toss to coat then in batches brown the chicken.

Add the onions and cook, stirring, until softened and translucent, 6-8minutes.

Add 1 Tablespoon Sweet Paprika and 2 Tablespoons Smoked Paprika, garlic, salt, cayenne pepper, and black pepper. Return the chicken and all it’s juices back to the pot. Stir in the peppers and the tomatoes and bring everything to a simmer.  Cover and simmer until the chicken is tender and the vegetables have released all their juices, about 20 minutes. Stir occasionally.

Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain thoroughly. Return to the pot or a bowl and toss with the butter. Put aside and keep warm.

In a medium bowl, whisk together the sour cream and the flour until smooth (for a thicker stew add more flour).  Stir this mixture into the simmering stew, one large spoonful at a time. Bring it all up to a bubble and simmer for 5 minutes.

Serve hot over buttered egg noodles.