Chicken Paprikash

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Serves: 2

With the cost of food always on the rise, I am always looking for quick and easy ways to use ingredients I already have on hand.

I usually have some form of chicken, always have bacon and everything else is basic pantry staples. 

This is a meal that is really quite simple to make but has some complex flavors going on.

It is a good one to pull out on an evening when you are running to sports or kids’ activities!

My family loves to point out that this is one of Scarlett Witch’s favorite meals because it reminds her of growing up. Hey! Whatever works to get people to eat!

If you don’t like things spicy, use smoked or sweet paprika, if you like it hot, feel free to spice it up with spicy paprika!

I use a blend of smoky and spicy to try to please all the flavour palettes I have around the house.

Ingredients

• Kosher Salt
• 6 slices of Bacon, Diced
• 1 Medium onion, chopped
• 1 Green bell pepper, chopped
• ¼ cup all-purpose flour
• 2 Tablespoons paprika
• ½ teaspoon dried marjoram (can substitute Oregano if needed)
• 1 ½ pounds chicken cut into 1” dice
• 2 cups low sodium chicken broth
• 8 ounces egg noodles
• ½ cup sour cream (or plain greek yogurt)
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a pot of water to a boil and add enough kosher salt to make the water salty.

2. Cook bacon in a separate skillet over medium heat for about 2 minutes.

3. Add the onion and the green pepper to the bacon and cook for 3 more minutes.

4. Combine the flour, paprika, marjoram, and 1 tsp of salt in a large bowl. Add the chicken and toss to coat.

5. Push the bacon and vegetables off to one side in the pan, turn the heat up to medium-high, add the chicken and any remaining flour mixture to the other side, and cook, turning until brown on all sides- about 6 minutes.

6. Stir together the chicken, bacon, and vegetables and cook for two more minutes.

7. Add the chicken broth to the meat mixture and bring it to a boil. Stir then reduce heat to medium-low cover and cook until chicken is cooked through about 10 minutes.

8. Meanwhile, add the egg noodles to the pot of boiling water and cook as per the label directions.

9. Uncover the chicken pot, increase the temperature to high and cook for 2 minutes. Reduce heat to low and stir in the sour cream and parsley and cook for another 2 minutes. Season to taste, and serve over the egg noodles.

Did you know? You can get all of the meat for this recipe in our Fill Your Freezer Fundraiser.

If your group or organization is looking for a profitable, easy, and fun way to raise money this year, try TeamFund Fundraising!

Save money on food you would normally purchase from the grocery store and earn 15 - 20% for your school, sports club, non-profit, and more. 

Follow us on social media to stay up to date!