Chicken Paprikash
Written by Julie   
Monday, 05 February 2007

A nice family chicken dish that my husband's Grandmother used to make


  • 1/2 chicken cut up OR 1 lb boneless skinless chicken thighs
  • 1/2 of an onion chopped finely
  • 1/4 cup of butter or margarine
  • 1 29 oz can of tomato sauce
  • 1 bag of extra wide egg noodles
  • 1 cup of flour
  • salt, pepper, and Paprika to taste


Brown the onion in the butter until transparent, remove the onions and save them aside from the skillet leaving the butter. Coat the chicken in the flour and seasonings that you have mixed and set aside in a plastic or paper bag. Add the coated pieces to the skillet and brown them for 5 minutes on each side.Reduce your heat to simmer and add back the onion and tomato sauce to the skillet, cover the skillet and cook for 30-45 minutes. When the chicken is ready, cut any bones out if using bone-in pieces and chop the chicken finely and mix it with the sauce. Serve the chicken and sauce  over boiled egg noodles.


Yields 4-6 servings. You can freeze or store the sauce and chicken in the refrigerator and make fresh noodles.

Written by Lahoma on 2007-04-25 13:15:50
Thanks for the Paprikash recipe again.It's one of Darryl & Gabe's favorites!

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