Lighter Chicken Paprikash

Using skinless chicken thighs and light sour cream transforms traditional Hungarian paprikash into a lighter, high-protein comfort meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 750 g skinless, boneless chicken thighs, cut into bite-sized pieces · 1080 kcal in the whole recipe
• 2 medium onions, finely diced (200 g) · 80 kcal in the whole recipe
• 1 red bell pepper, diced (150 g) · 46 kcal in the whole recipe
• 2 medium tomatoes, diced (200 g) · 36 kcal in the whole recipe
• 2 cloves garlic, minced (8 g) · 12 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1 tbsp flour (10 g) · 35 kcal in the whole recipe
• 1/3 cup light sour cream (80 g) (in place of traditional smetana) · 109 kcal in the whole recipe
• 1.5 cups chicken broth (350 g) · 21 kcal in the whole recipe
• 100 g dry egg noodles · 384 kcal in the whole recipe
• 2 tbsp sweet Hungarian paprika powder, salt, black pepper

Method

1. Heat olive oil in a wide pot over medium heat, then sauté onions and bell pepper for 6-8 minutes until soft; add garlic during the last minute.

   

2. Remove pot from heat briefly, stir in sweet Hungarian paprika powder, diced tomatoes, chicken thigh pieces, salt, and black pepper.

   

3. Pour in chicken broth, cover with a lid, and simmer on low heat for 25-30 minutes until chicken is tender.

   

4. Whisk light sour cream (in place of smetana) with flour and 2 tablespoons of warm broth in a bowl, then stir gently into the pot to simmer for 3 minutes until creamy.

   

5. Boil dry egg noodles in salted water according to package instructions and drain; serve hot chicken paprikash over the measured egg noodles.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.