Chef Rick's Chicken Paprikash Recipe
First we will prepare the sauce.
Total cooking time: About 8 minutes
You can prepare this up to a day ahead of time, but it is not necessary to do so, although it will improve the flavor.
If you have ever said or heard the saying that "it was better the next day". This is almost always true.
This happens because the flavors will "meld" once they are cooled and then reheated.
Step 2.)Add 1 package of Chef Rick's Seasoning and bring to a slight boil whisking constantly.
Remove from heat and let cool a few minutes.
Add sour cream and again whisk until smooth. Allow to cool in the refrigerator. Do not cover while hot!
You might want to check out our sauce recipe for variations.
Now we will prepare the chicken.
About 4 pounds of bone in chicken. Preferably thighs and legs. (Serves 4 to 5 people.)
If you are cooking a smaller amount, a good practice is about 20 minutes for the first pound and 14-18 minutes for each additional pound.
Preheat oven to 400 degrees.
Spread a light coating of olive oil on a large baking sheet or roasting pan.
Rinse and pat dry chicken.
Place chicken on a baking sheet. Put the larger pieces in the middle of the pan.
Coat each piece of chicken with a light coating of olive oil. You can also sprinkle paprika
on it if you would like.
Place on the middle oven rack and bake at 400 degrees for 30 minutes, then turn oven down to 350 degrees and cook an additional 20 to 30 minutes.
While the chicken is cooking you can prepare your spaetzles.
Store bought spatzles only take a few minutes to cook. So you may want prepare these right before serving.
For the purpose of this chicken paprikash recipe, I am using store bought spatzles.
If you would like to make your own spatzles, you can click on this spaetzles recipe.
1 lb. store bought spaetzles.
Cook according to package directions, then rinse in cool water then add small amount of olive oil and mix to prevent sticking.
*Store bought spaetzles only take a few minutes to cook. So you may want prepare these right before serving.
If you have pulled the chicken meat off the bone, (recommended) follow this recipe:
Add your pulled chicken and spaetzles to a sauce pot, then stir in enough sauce into the pan to cover your chicken and dumplings. Slowly reheat until hot (165 degrees)
If you would like to serve your chicken with the bone in, you can place it in a pot and reheat as above although it will require much more sauce.
Or you can follow this recipe:
While your chicken is cooking, slowly reheat Chef Rick’s Chicken Paprikash Sauce. Cook your spaetzles a few minutes before the chicken is done. Once your chicken is done, place chicken and dumplings on a plate and ladle your chicken paprikash sauce right over your dish.
Serves 4 - 5
Instead of dumplings you can use any choice of noodles. You can also just add the sauce to your favorite noodles without the chicken, making a delicious dish of paprikash noodles.
Another variation of our recipe is to use boneless chicken and pan fry your chicken.
This is the quickest and easiest recipe. Just follow these simple steps.
Total cooking time about 20 minutes.
Step 1.) In a large skillet, add olive oil and saute about 1 pound of boneless chicken until cooked thoroughly
Step 2.) Prepare 1 cup of spaetzles.
Step 3.) Cool chicken then dice into into bite size pieces.
Step 4.) In a sauce pot add diced chicken and spaetzles and add enough
chicken paprikash sauce to cover the chicken and spaetzles.
Step 5.) Slowly reheat to 165 degrees.
* * * Add about 1/2 lb. of boneless chicken and 1/2 of spaetzles for each additional serving.