Rachael Ray Chicken Paprikash

Chicken Paprikash by Rachael Ray is a 30-minute tasty dish consisting of shredded rotisserie chicken in a paprika-infused sauce and served over buttered egg noodles flavored with aromatic herbs.

💗 Why You’ll Love This Chicken Paprikash Recipe:

• Flavor Harmony: A rich blend of paprikas elevates rotisserie chicken.
• Easy Elegance: Rachael Ray simplifies with a rotisserie base.
• Simple Prep: Effortless steps for a delightful meal.

❓ What Is Rachael Ray’s Chicken Paprikash Recipe?

Rachael Ray’s Chicken Paprikash is a hearty dish featuring Shredded rotisserie chicken in a paprika-infused sauce, enriched with sour cream, served over buttery egg noodles, and topped with fresh herbs.

🍲 Rachael Ray Chicken Paprikash Ingredients

• 1 rotisserie chicken
• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 large onion, finely chopped 
• Salt and pepper
• 4 cloves garlic, sliced or grated on large side of rasp grater 
• 3 tablespoons paprika (use a mix of hot, smoked, and sweet paprika, the blend for spicy and smoky flavor—for mild, use all sweet; for smoky but not hot, 2 sweet and 1 smoked)
• One 14-ounce can of crushed or chopped fire-roasted tomatoes
• 1 roasted red pepper, finely chopped (or 1 jar pimientos)
• 2 cups chicken bone broth or stock
• ¾ cup sour cream
• 12 ounces wide egg noodles
• 2 tablespoons butter 
• 1 cup fresh herbs, dill, parsley, and chives, combined, loosely packed, then finely chopped

👨‍🍳 How To Make Rachael Ray Chicken Paprikash

1. Shake the chicken with your hands until it is bite-sized, then remove the skin and bones.
2. In a Dutch oven or vessel heated with EVOO over medium heat for three turns, season the onions with salt and pepper and allow them to soften for 5 to 7 minutes.
3. Stir in paprika and garlic for an additional 2 minutes, then bring to a boil with the tomatoes, roasted chiles, broth or stock, and paprika.
4. Simmer the chicken for 20 minutes after adding it. Add sour cream and stir to combine.
5. Prepare a large pot of water boiling while you cook the egg noodles for 1 minute less than the package guidelines. 
6. Return the drained water and ½ cup of it to the heating pot along with the butter, water, and approximately 3/4 of the herbs. Mix for 1 minute.
7. Top the chicken with the remaining herbs and serve it over egg noodles.

💭 Recipe Tips

• Rotisserie Hack: Save time using store-bought rotisserie chicken.
• Creamy Touch: Add sour cream post-simmer for a luxurious consistency.
• Herb Burst: Elevate with a combo of dill, parsley, and chives.
• Noodle Perfection: Cook egg noodles slightly under; finish in herb-infused butter for ideal texture.

🍚 What Pairs Nicely With Chicken Paprikash?

Chicken paprikash combines well with a variety of sides, including jasmine rice, mashed potatoes, polenta, sautéed mushrooms, butter lettuce salad, garlic bread, orzo pasta, and cucumber pickles.

🎚 How To Store Leftovers Chicken Paprikash?

• In The Fridge: Leftover chicken paprikash keeps well in the fridge for 3 to 4 days if sealed in an airtight container.
• In The Freezer: Freeze leftover chicken paprikash in a freezer-safe container for up to 3 months. Deforest the fridge overnight before reheating.

🥵 To Reheat Leftovers Chicken Paprikash?

• Stove: Heat chicken paprikash in a pan over medium heat for 5 minutes, stirring regularly, until it’s heated through.
• Microwave: Pour chicken paprikash into a microwave-safe dish and heat for 20 to 30 seconds at a time until hot.

FAQs

Rachael Ray Chicken Paprikash Nutrition Facts

Amount Per Serving

• Calories 465
• Total Fat 22g
• Saturated Fat 9.5g
• Trans Fat 0.5g
• Cholesterol 210mg
• Sodium 902mg
• Potassium 366.8mg
• Total Carbohydrates 35g
• Dietary Fiber 1.7g
• Sugars 1.9g
• Protein 30g