I clearly remember the first time TJ took me home to meet his family and friends in New York. I had been once before, when we were just friends, but I hadn’t met his mom before, and I was SO nervous.
Then, we had dinner there that first night, with his mom, and one of TJ’s childhood friends, and it really was like I had known them my whole life. The conversation flowed easily, there were tons of laughs, and his mom made this amazing Paprika Chicken.
She still makes it for us every time we go back to visit, and it’s easily become one of my favorite meals. On our last trip, I asked for the recipe, and I finally made it this weekend. It was delicious, but it can’t quite live up to when Diane makes it for us when we’re back in Rochester, sitting around the kitchen table with the people who have now become my family too. Thanks for the awesome recipe, Diane!
3 tbsp olive oil
1/2 white onion, thinly sliced
1 chicken breast, cut into a few smaller pieces
1 tsp salt
1/4 tsp pepper
2 tsp paprika
2 1/2 cups water
1/2 cup flour
4 oz sour cream
12 oz egg noodles
Cook the olive oil and the onion in a large pan, over medium heat, until the onions are tender.
Add the chicken to the pan, and cook until golden brown, keeping at medium heat.
Add the salt, pepper, paprika, and water.
Cover and simmer at low heat for about 45 minutes.
Remove the pan from heat. Remove the chicken from the pan, and cool on a plate.
Begin boiling the egg noodles.
Pour 1/2 cup cooking liquid into a small bowl, and add the flour, mixing to make a paste.
Add the paste to the remaining liquid in the pan. Heat over medium heat, and stir until well blended.
Add in the sour cream, and blend well.
Use a fork to shred the chicken, and then add it to the pan.
Pour the mixture over the pasta and enjoy!
If you’re interested in other chicken & pasta dishes, check out Cheesy Chicken & Broccoli Pasta, Lemon Chicken Pasta, and Pesto Chicken Stuffed Shells!
Adapted from my mother-in-law’s kitchen!