It's traditionally served over either wide egg noodles or spaetzel. Since I am not eating wheat or grains, I used my vegetable peeler to make wide ribbons of "zucchini pasta" that I briefly sauteed in a little olive oil and and then served the paprikash on top of the zucchini noodles. It was absolutely delicious. Hubby enjoyed his over egg noodles. One of my best friends growing up was Hungarian and she was always talking about having "chicken paprikash" or making it -- it's "comfort food" for Hungarians. Why it took me so long to try it (albeit a modified, short-cut version) I'll never know. I really wondered about adding that much paprika to anything...but it was really good. I even used the traditional "Hungarian paprika" made by Szeged for authenticity. Below are a few pictures for you to see as well as the recipe. Enjoy!
|After sauce has been reduced in the oven -- waiting for sour cream to be stirred in|
|Sour cream has been stirred in and its ready to be served over noodles|
Preheat oven to 400 degrees F. Cut chicken into approximate 1-inch sized chunks; pat dry with paper towels and season with salt and pepper. Heat oil in dutch oven over medium-high heat until hot. Add chicken and cook until lightly browned on all sides. Remove chicken to bowl and set aside.