Chicken Paprikash with Pasta

A simple dish with excellent flavor that will delight all family members. Numerous side dishes pair well with paprikash, with dumplings, spaetzle, and pasta being among the most popular.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 kg Meat, chicken, thighs

  • 2 piece Onion, raw

  • 100 g Meat, pork, smoked bacon

  • 1 piece Bell pepper, red, fresh

  • 2 pod Garlic, fresh

  • 1 spoon Spices, paprika

  • 2 dl Water

  • 2 spoons Tomato, concentrate

  • 1 dl Sour cream

  • 1 teaspoon Koruzni škrob

  • pieces Salt, table

  • 500 g Pasta, Macaroni

Steps

  1. Rinse the chicken pieces under running water, dry them thoroughly with paper towels, and lightly season with pepper and salt. Peel the onion and garlic, then finely chop them separately. Dice the bacon and bell pepper.

  2. Heat oil in a large pot and sear the seasoned chicken pieces. Turn them during cooking to ensure they are nicely browned on all sides. Remove the seared meat from the pot and set it aside on a plate. In the same pot, add the onion and bacon, and sauté them until lightly browned, stirring occasionally. Add the diced bell pepper, paprika powder, and garlic, and continue to sauté for 1 to 2 minutes, stirring constantly.

  3. Mix the tomato paste with water and pour it into the pot. Add the seared chicken pieces, stir well, and use a wooden spoon to scrape the bottom of the pot to release any caramelized bits from the searing process. Cover the pot and simmer the dish on low heat, stirring occasionally. Add more liquid if needed, but not too much, as the dish should be thick. There should be enough liquid to almost fully cover the chicken pieces.

  4. Once the meat begins to soften, mix the sour cream, flour, and a little water in a small bowl until smooth. Pour the mixture into the pot and let the dish simmer for a little longer. Season with pepper and salt to taste.

  5. About 15 minutes before the paprikash is done, place a large pot of water on the stove to boil the pasta. Salt the water just before it boils to increase the boiling intensity. Add the pasta to the boiling water and cook it for the time indicated on the package. Drain the cooked pasta thoroughly.

  6. Serve the cooked pasta on plates first, then ladle the paprikash over it. Garnish the prepared dish with chopped parsley if desired and serve.

Nutrition Information (Per 100g)

  • Calories: 237.7 kcal
  • Fat: 10.88 g
    • Saturated Fat: 2.72 g
  • Carbohydrates: 20.37 g
    • Sugars: 1.29 g
  • Protein: 12.36 g
  • Fiber: 1.09 g