Chicken Paprikash

Paprika-rubbed chicken thighs, rich braising liquid, parsley egg noodles

1707 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 719 | Allergens: Contains Egg (Egg Noodles), Wheat (Egg Noodles), Milk (Sour Cream + Butter) | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


  • - Cast-iron skillet with lid
  • - Chef's Knife
  • - Colander
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan
  • - Tongs
  • - Whisk

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Bell Pepper Strips
  • - Butter Pads
  • - Chicken Stock Concentrate
  • - Chicken Thighs
  • - Egg Noodles
  • - Paprika
  • - Parsley
  • - Sour Cream
  • - Yellow Onions

Wine Pairings by @grapefriend

A sweet paprika-heavy dish like this calls for a red Rioja.

Beer Pairings

Lager for the win!

TK Table Talk:

Paprika peppers aren’t indigenous to Europe. The spice was among the treasures collected by Christopher Columbus on his expeditions around southern Mexico and Central America in the 15th century!

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Chicken Paprikash- Step 1

2. Prep Ingredients: Whisk together chicken stock concentrate and 1½ cups hot water. Chop parsley.

Chicken Paprikash- Step 2

3. Brown Chicken: Rub chicken with ONLY 1 tablespoon paprika and ½ teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Brown chicken 2 minutes on each side. Remove chicken from skillet and set aside.

4. Sauté Vegetables: Add onion and bell pepper strips to skillet. Sauté 5 minutes.

Chicken Paprikash- Step 3

5. Finish Chicken: Nestle chicken with onion and peppers in skillet. Pour in stock. Cover and simmer 15 minutes.

6. Cook Pasta: While chicken cooks, bring water and ¼ teaspoon salt to a boil in a medium saucepan. Add noodles. Cook 7 minutes or until al dente. Drain. Toss with butter and all but 2 tablespoons parsley. Cover and set aside.

Chicken Paprikash- Step 4

7. Make Sauce:Measure out ½ cup of cooking liquid from skillet and whisk in sour cream.

To Serve: Divide pasta between 2 shallow serving bowls. Top with chicken, onions, and peppers. Pour sauce over top and sprinkle with remaining parsley.

Pro Tip:

Like a thicker sauce? Stir ¼ cup cooking broth with the sour cream instead.
Spice it Up!: Add ¼ teaspoon cayenne pepper if you like some heat.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.