My Aunt Jane gave me her Hungarian Chicken Paprikash recipe. Chicken Paprikash is a moist and tender chicken dish that is easy to prepare. The chicken and the sauce takes on the smoky, peppery flavor of the paprika.
Aunt Jane's Hungarian Chicken Paprikash recipe uses a whole cut up chicken. Jeff and I prefer chicken breasts, so I've made the recipe with whole chicken breasts as well as cut up chicken breasts. You can use a whole chicken, or whatever parts of the chicken you prefer.
Serving homemade noodles with the Chicken Paprikash was Aunt Jane's recommendation. Homemade noodles are a softer noodle than dried noodles purchased as a store. The sauce is goes well with the noodles, too!
I told my cousin Debbie, Aunt Jane's daughter, that I was making Chicken Paprikash. Debbie reminded me that Aunt Jane cooked for everyone, but usually ate hot dogs when everyone else was eating whatever she prepared for the meal. Aunt Jane loved hot dogs!
I altered Aunt Jane's recipe slightly so that it is a dairy-free version. If you are not concerned with being dairy-free, then use butter instead of olive oil to saute the onion and paprika, and use one cup of sour cream instead of the soy milk and vegan butter for the sauce.
I hope you enjoy!
- 1/4 cup olive oil
- 1 large onion, chopped fine
- 1 dash salt
- 1 dash black pepper
- 1 tablespoon paprika Hungarian Paprika is recommended
- 2 boneless, skinless chicken breasts
- 3/4 cup soy milk
- 1/3 cup vegan butter
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion, salt, pepper and paprika. Saute until the onion is transluscent.
- Add the chicken, sear for a couple minutes on each side.
- Reduce heat to medium-low.
- Cover and cook until chicken is done, about an hour.
- Remove from the heat.
- Place the chicken on a platter.
- Add soy milk and vegan butter to the sauce pan. Stir until blended.
- Add chicken and stir to coat in the sauce.
- Serve with homemade noodles.