I really love chicken paprikesh. It’s one of my favorite dishes, and everyone loves the little pinch dumplings that it is served with. What I don’t like is the work that is required before the meal is served. Some days, I just don’t have that much energy.
So, here is my answer. It takes about thirty minutes to have it ready to serve. Add some fresh bread from the bakery (if you weren’t feeling energetic earlier and baked your own) and a salad, and you’ve got a fantastic meal. It will make 4-6 servings of ample proportions, especially when accompanied by the salad and bread. It also has plenty of flavor without being “hot” or too exotic for those with timid taste buds.
Fast & Furious Paprika Chicken
- 1 pkg. egg noodles, cooked according to package directions
- 1 1/2 lbs. boneless chicken breasts, cut into bite size pieces
- 3 tbsp. minced garlic
- 3 tbsp. olive oil, divided
- 1 1/2 c. frozen “fajita mix” (peppers & onions) or fresh pepper/onion mix
- 3 tbsp. sweet Hungarian paprika
- 1 can diced tomatoes
- 3/4 c. sour cream
Keep noodles hot.
In skillet add 2 tbsp. olive oil and heat over medium high heat. When oil is hot, add fajita mix, and cook, stirring occasionally, until onions are soft and translucent. Add 1 tbsp. paprika and tomatoes, and cook for 5 minutes. Remove from heat and combine with hot noodles.
Toss remaining paprika with chicken pieces in a small bowl. In skillet, add 1 tbsp. olive oil and garlic, and cook for 2-3 minutes before adding chicken. Cook chicken until no pink remains inside (about 5 minutes).
Stir chicken into noodles. Add sour cream and stir again to evenly combine the sour cream with the noodles.