Chicken Paprikash

September 18, 2009

Chicken Paprikash

Chicken Paprikash

One of my best friends spent the last year in Budapest.  Because I like to travel, I joined her for a blustery January long weekend to experience the Hungarian lifestyle for myself.  It was a blast and culminated with us sitting in a bathtub at a bar called Szimpla (see below).  Along the way I picked up some Hungarian paprika.  Fun fact:  paprika (or red peppers) contains more vitamin C than lemon juice by weight!

You will need to find:

  • 8 oz whole wheat linguine
  • 4 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 3/4 c chicken broth
  • 2 t ground paprika (I used sweet; you could use hot or Spanish paprika, which tastes much milder)
  • 1 c mushrooms, sliced
  • 2 c broccoli florets, frozen
  • 1 c fat-free sour cream
  1. Prepare the linguine according to package directions.  Drain and cover to keep warm.
  2. Meanwhile, sprinkle the chicken with the salt and pepper.
  3. Heat a large nonstick skillet covered with cooking spray over medium heat.  Add the chicken and cook, stirring, for 7 to 8 minutes, or until the pieces begin to brown.  Remove to a plate and set aside.
  4. Add the onion, garlic and 3 T of broth to the skillet.  Cook, stirring, for 5 minutes, or until the onion is tender. (Add more broth if necessary to prevent sticking).
  5. Stir in the paprika and cook for 1 minute.  Stir in the remaining broth, then add the chicken and broccoli.  Bring to a boil.  Reduce the heat, cover, and simmer for 20 minutes, or until the vegetables are tender.
  6. Stir in the sour cream.  Cook, stirring, over low heat for 1 to 2 minutes, or until heated through. (Do not boil).  Serve the chicken over the linguine.  Serves 4.


  1. You’ll have to come over for my version sometime, which uses two types of paprika cream in addition to actual paprika, and does not use sour cream, broccoli or garlic. Also, I definitely recommend trying dark meat instead of chicken breast. Other options for sides include boiled potatoes or gnocchi/spaetzle, but I definitely prefer pasta. And bread for dipping in the sauce – yum!

  2. PS: The guy who discovered the incredibly high vitamin C content in peppers ended up with a Nobel prize. He was Hungarian – what a shocker. 🙂

  3. I definitely cannot top your version! I’m sure it’s totally mouth-watering delicious 🙂

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