Creamy Chicken Paprikash with Chewy Spätzle and Steamed Green Beans

Name: Creamy Chicken Paprikash with Chewy Spätzle and Steamed Green Beans
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 5 servings
Cuisine: Czech
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 2 tablespoon vegetable oil; 1 yellow onion (large, finely chopped); 3 clove garlic (minced); 3 tablespoon sweet paprika; 0.5 teaspoon black pepper; 1.5 teaspoon salt; 2 cup chicken broth; 0.5 cup sour cream (at room temperature); 2.25 cup all-purpose flour; 2 eggs (large); 0.5 cup milk; 1 pound fresh green beans (trimmed); 1 tablespoon butter; 0.25 cup fresh parsley (chopped)

Tender chicken pieces simmered in a rich, creamy, and mildly spicy paprika sauce, served over soft, chewy homemade spätzle and simply steamed green beans.

Prep: 40 min
Cook: 1 hr
Total: 1 hr 40 min
Servings: 5
Cuisine: Czech
Difficulty: Medium
Cost: $3.69/serving

Dietary

Nut-Free
High-Protein
Low-Sugar

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
2 tablespoon vegetable oil
1 yellow onion (large, finely chopped)
3 clove garlic (minced)
3 tablespoon sweet paprika
0.5 teaspoon black pepper
1.5 teaspoon salt
2 cup chicken broth
0.5 cup sour cream (at room temperature)
2.25 cup all-purpose flour
2 eggs (large)
0.5 cup milk
1 pound fresh green beans (trimmed)
1 tablespoon butter
0.25 cup fresh parsley (chopped)

Instructions

Season the chicken thigh pieces with salt and black pepper.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thigh and sear until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Add the finely chopped yellow onion to the skillet and sauté over medium heat until softened and translucent, about 8-10 minutes.
Stir in the minced garlic and sweet paprika. Cook for 1 minute until fragrant, being careful not to burn the paprika.
Whisk in 1/4 cup of all-purpose flour, cooking for 1 minute. Gradually add the chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
Return the seared chicken thigh to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
While the chicken simmers, prepare the spätzle: In a large bowl, whisk together 2 cups of all-purpose flour, 2 large eggs, 1/2 cup of milk, and 1/2 teaspoon of salt until a smooth, thick batter forms.
Bring a large pot of salted water to a boil. Use a spätzle maker or a colander with large holes to push the batter directly into the boiling water.
Cook the spätzle for 2-3 minutes after they float to the surface. Drain and immediately toss with 1 tablespoon of melted butter to prevent sticking.
Steam the fresh green beans: Place the trimmed fresh green beans in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until crisp-tender.
Just before serving the paprikash, remove from heat. Stir a spoonful of the hot sauce into the room temperature sour cream to temper it, then gradually stir the tempered sour cream into the paprikash. Do not boil after adding sour cream to prevent curdling.
Serve the creamy chicken paprikash immediately over the warm spätzle, with the steamed green beans on the side. Garnish with fresh parsley if desired.

Notes

For a richer flavor, you can use chicken thighs with bone and skin, then remove the skin and bones after cooking. Ensure sour cream is at room temperature before adding to prevent curdling.

Nutrition (per serving)

Calories: 613
Protein: 48.1 g
Carbohydrates: 54.2 g
Fat: 24 g
Fiber: 4.9 g
Sodium: 1281 mg
Saturated Fat: 8.2 g
Sugar: 6.9 g
Cholesterol: 245 mg