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Paprika Chicken Stew with Noodles

PAPRIKA ADDS COLOR AND FLAVOR TO OTHERWISE HO-HUM CHICKEN BREASTS. In American cooking, paprika is more often used for color than for its flavor (deviled eggs come to mind). In this stew-like dish, paprika is the key ingredient for both intense color AND rich flavor. The number of preparation steps may be intimidating, but it's more like painting by the numbers. It's nearly impossible to produce a failed dish. You can stretch the recipe to serve more hungry guests. Rather than increasing all the ingredients, start by doubling the tomatoes and noodles.

KeyChicken. Trim excess fat, then slice each breast into strips about 3/8" wide. Season with salt and pepper. Optional: Before cutting into pieces, flatten breasts to even half-inch thickness by pounding either with a meat tenderizer or rolling pin.

KeyPaprika. Use a sweet paprika, not the hot version. Among the store brands, McCormick's is a good choice of a California-produced seasoning. Hungarian paprika is renowned (what would goulash be without it?), but it isn't so readily available in supermarkets. If you want true paprika flavor, use Hungarian Sweet Kulonleges Paprika (available at Penzey's in Wisconsin) or the more widely available Pride of Szeged Hungarian Paprika.

Total time 60-90 minutes. Serves 4.

SHOPPING LIST:
Jerry's Recipes
  • Chicken breasts
  • White or yellow onion
  • Red AND green bell peppers
  • Paprika
  • Marjoram
  • Canned whole or diced tomatoes
  • Dry white wine
  • Wide egg noodles
  • Sour cream
  • Flat-leaf parsley


Brown the chicken
On stove top, bring pot to medium-high heat, then brown chicken pieces—about 5 minutes on each side. When finished, remove pieces and set aside.
  • 1 tablespoon canola or other heat-tolerant oil
  • 3-4 chicken breasts, prepared as above


Make the paprika sauce
1
In same pot, add and cook about 5 minutes until browned and translucent
  • 1 large onion, halved pole-to-pole (got that?) and each half sliced thin across the grain (got that?)
2
Add and cook until softened (about 3 minutes)
  • 1 red bell pepper, halved lengthwise and sliced into 1/4" strips
  • 1 green bell pepper (cut same as red pepper)

3
Stir in and cook about 1 minute while stirring
  • 3 tablespoons paprika
  • 1 tablespoon all-purpose flour
  • 1/4 tsp dried marjoram
4
Stir in, cover, and put pot into preheated oven for 30 minutes at 300° F.
  • Browned chicken (from above)
  • 15-oz can tomatoes, chopped, with juice
  • 1/2 cup (4 oz) dry white wine
  • 1 tsp salt (optional: ground black pepper)



Make the egg noodles
While chicken is in the oven, cook 1/2 pound (8 oz) egg noodles according to package directions.
Then drain and toss with 2 tablespoons unsalted butter.


Finish the dish
  • In small bowl, combine 1/3 cup sour cream with 1/2 tablespoon paprika
  • Remove pot from oven, take a few spoonsful of sauce from the pot and stir into the sour cream mixture; then stir sour cream/sauce mixture back into the pot

     Serving
  • Make a bed of egg noodles on individual serving plates
  • Spoon paprika sauce over egg noodles
  • Sprinkle servings with chopped parsley

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