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  • Writer's picturemichael casper

Chicken Paprikash

I like to draw from different experiences to create meals for Milk Crate Kitchen, often things that are personal or important to me. Some of my favorite recipes are ones that are passed down from generation to generation. Something about cooking a dish the same way as generations past, I feel like it allows me to reconnect with them. This dish is one of those.


  • 2-3 pounds of boneless, skinless chicken (you can use breast or thighs)

  • 2 Tablespoon Vegetable Oil

  • 1 onion, small diced

  • 2 Tablespoons garlic, minced

  • 3 Tablespoons Smoked Paprika (you can use any type of paprika really)

  • 1 (14.5 oz) can of crushed tomatoes

  • 2 cups chicken broth

  • 1 Bag of egg noodles

  • 1 cup sour cream

  • Salt

  • Pepper


Chives or Parsley

Equipment Needed:

1 oven safe pot with lid, 1 8 qt pot for noodles, 2 mixing bowls (1 large, 1 small).

Cooking Instructions:

Preheat Oven to 400 degrees

Place your chicken in a large mixing bowl. Sprinkle 1 Tablespoon of Salt, Pepper, and 2 Tablespoons of Paprika over the chicken and toss to coat evenly. This is going to make for a nice crust and sear in the flavors before braising it off.

Heat the oven safe pot over medium high heat. Add oil to the pan and wait a minute to allow the oil to come to temperature. Carefully add the chicken to pot one at a time. You are looking to sear the outside edges to lock in the flavor but be careful not to scorch the pan, this should only take a few minutes on each side. Once this is done, remove the chicken and set aside. Now there should be some good flavors on the bottom the pan that we are going to use.

Reduce the heat on that pot to medium and add the onions. Cook the onions for 3-5 minutes or until they have given off some of their moisture. When you're stiring the onions, all that flavor on the bottom of the pot (the fond) will start to be absorbed by the onions. Now add your garlic and cook for a minute or two. Then add your tomatoes, stock, and chicken and bring to a simmer. Cover and place the pot in the oven. Cook for about 35-40 or until the chicken in fork tender.

While the chicken is cooking, bring water to a boil for the egg noodles. Make sure you salt your water too, as this is one of the easiest ways to bring seasoning to your meal. Cook the egg noodles as directed on the bag. Once done, drain and set aside. Now lets finish of the chicken and get ready to plate.

Once the chicken is fork tender, carefully pull the pot out of the oven.

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