Chicken paprikash from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 476) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumbers in cream; Confit of carrot and cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on June 27, 2022

    This was delicious over buttered egg noodles. I used boneless chicken breasts and they got a bit dry so I might cook it less next time or try something besides breasts or cook it for a shorter amount of time. I don't cook chicken much so I think it was my fault, not the recipes. I used 1/3 smoked paprika and that resulted in a wonderful flavor.

  • twoyolks on January 26, 2021

    Really flavorful. The only thing I would've preferred was a stronger paprika flavor. I used some generic California sweet paprika and would try a smoked paprika in the future.

  • stockholm28 on December 30, 2014

    This recipe makes obvious why this is a classic. This is a simple dish that works well on a weeknight. I might pour off a bit of the fat before adding the chicken stock. I made with sweet paprika but I'd love to try it with smoked paprika.

  • Delys77 on December 29, 2014

    Pg. 461 This was so simply and just delicious. The sauce thickens beautifully and the chicken comes out with a beautifully light pinkish orange sauce that goes perfectly with the buttered noodles. I would suggest cooking the chicken a touch longer than suggested. This is an easy meal that is doable on a weeknight.

  • Gio on May 21, 2012

    Chicken Paprikash, Pg. 461 Absolutely delicious. Instead of sour cream I used drained yogurt. Used Penzey's smoked paprika (pimenton). Served steamed broccoli and steamed Basmati rice as side dishes.

  • PrincessK on February 17, 2011

    Season whole cut up chicken with S & P then brown on both sides in melted butter. Scatter sliced onions and minced garlic around the chicken , then sprinkle paprika (Penzey's smoked paprika pimenton) all over. Add chicken broth, cover pan, then simmer for 10-20 minutes until chicken is cooked through. Remove chicken and pour off any fat. Whisk together a cup of sour cream (drained yogurt works) and 1T of flour, then stir into sauce in the pan. Simmer for 1 minute. To serve pour sauce over the chicken.

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