Chicken Paprikash with Nokedli
By Joe
Source: Serious Eats — J. Kenji López-Alt, The Best Chicken Paprikash.
A the best chicken paprikash recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Tip chicken stock in a 1-cup liquid measuring cup plus scatter gelatin over the top. Keep to one side. Season chicken pieces well on all sides using salt plus pepper. Heat vegetable oil in a big straight-sided sauté pan or a Dutch oven over a medium-high flame till gently smoking. Tip in chicken pieces skin-side-down in a single layer plus heat without moving till deep golden brown, around 8 minutes. As this chicken pieces finish browning, flip them over plus heat till the second side is light golden brown, around 2 minutes longer. Move chicken to a big plate and keep to one side. Pour off all but of fat from pan (1 tablespoon). Tip in onions plus bell peppers (if using) to the pan plus heat, mixing and scraping up any browned bits off the bottom, till the onions are tender plus just starting to brown, around 5 minutes. Add paprika and cook, mixing, till fragrant and nutty, around 1 minute. Tip in stock/gelatin mixture plus scrape up anything stuck in order to the bottom of the pan, mixing the whole time. Tip in bay leaf. Nestle seared chicken pieces back in the sauce, leaving them skin-side up. Reduce heat in order to lowest setting, cover pan, plus heat till chicken is completely tender, around 30 minutes. Remove chicken pieces and keep to one side on a big plate. Beat sour cream, fish sauce, lemon juice, plus half of minced parsley or dill in sauce. Taste and add salt if it needs it with salt and more paprika if wanted. Return chicken to pan plus turn to coat in sauce. Eat at once over noodles, boiled potatoes, or spaetzle, tossing this noodles or potatoes using the sauce plus putting the chicken on top. Garnish using extra sour cream, paprika, plus minced fresh parsley or dill (if using).
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
18 g protein for 272 kcal = 6.6 g per 100 kcal, so protein gives about 26% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 272 kcal |
| Protein | 18 g |
| Carbohydrate | 10.4 g |
| of which sugars | 4 g |
| of which free sugars | 0 g |
| Fat | 18.4 g |
| of which saturates | 5.9 g |
| Fibre | 3.1 g |
| Salt | 0.56 g |
Protein per 100 kcal
6.6 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
