Recipe: Chicken Paprikash
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Published on September 10, 2019

bowl of chicken paprikash and spaghetti noodles

Recipe: Chicken Paprikash

Avera McKennan Hospital & University Health Center Food Service Director Amanda Viau, ACE, CEC liked a recipe she saw online, so she revised it to make it full of flavor yet free of gluten and lower in fat.

“This is a great fall dish, one that captures so many sensory aspects that go with this time of year,” she said. “It’s also a good way to explore your adventurous side and try some experiments with spices. I tweaked the recipe, so it has less fat than the original, along with no gluten. But it’s full-flavored, that’s for sure.”

Chef Amanda suggests getting some fresh paprika at the market, and you can use either sweet or hot Hungarian paprika, or a combination. Just make sure not to use a jar that is months old if you want the flavors to pop.

Chicken Paprikash


  • 4 whole chicken legs (thigh and drumsticks together, but you can use thighs or drumsticks separately if you prefer)
  • Kosher salt and freshly ground black pepper to taste (use at least 1 tablespoon of each to get the meat thoroughly seasoned)
  • 1 tablespoon avocado oil
  • 3 tablespoons butter
  • 1 large yellow, Spanish or white onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 3 tablespoons Hungarian paprika, sweet or hot, or a combination
  • 3 tablespoons almond flour
  • 1 cup canned crushed tomatoes or 1 large ripe tomato, chopped (use your garden tomatoes, such as Roma tomatoes, if you have them)
  • 1 cup low-sodium vegetable stock
  • 1 pound gluten-free spaghetti
  • ¾ cup plain Greek yogurt


  1. Heat oven to 400. Season the chicken with salt and pepper, using a great plenty.
  2. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan, such as a cast-iron skillet or Dutch oven. Cook over high flame, until the butter is foaming, and then sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes.
  3. Turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. It’s better to make it nice and brown – cooked well – than to under-do it. Then remove chicken to a plate to rest.
  4. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. You’ll be building a fond in the pan – and it’ll add to the flavor.
  5. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes. Be careful! Fragrant and burned are two different smells – and it’s easy to go too far. Pay attention to the pan and pull it off heat when it’s ready.
  6. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
  7. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter. This is a critical part of the dish. Toss again to coat.
  8. Place the chicken on top of the noodles, then add the yogurt to the sauce, stir to combine.
  9. Ladle sauce over meat and noodles.

Source: Chef Amanda adapted this recipe from one she found on the New York Times website.

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