Car Camping Chicken Paprikash with Egg Noodles and Sour Cream in One Pot
Brown chicken thigh chunks in a Dutch oven or deep skillet over a medium camp stove or grate, then cook onion, pepper, paprika and tomato paste. Simmer the chicken in broth for 12 minutes, cook egg noodles right in the sauce for 8 to 10 minutes, and stir in sour cream off the heat. Total time is about 1 hour, and the chicken must reach 165°F.
Chicken paprikash is a Hungarian comfort dish. It's built on a lot of sweet paprika, soft onions and a creamy sour cream finish. It tastes like it simmered all afternoon, but at camp it takes under an hour and one pot.
It's a good car camping dinner because the cooler does the heavy lifting. You chop at home, keep the chicken cold, and the rest is pantry staples. The noodles cook in the sauce, so there's no second pot of water to boil and drain.
Car Camping Chicken Paprikash with Egg Noodles and Sour Cream in One Pot
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium to medium-low flame or coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 5-quart Dutch oven or deep 12-inch cast-iron skillet with lid
- Camp stove or campfire grate
- Instant-read thermometer
- Cutting board and knife
- Lidded bowl for the browned chicken
- Long-handled wooden spoon
- Small bowl for the sour cream
Steps
-
Prep and chill
At home, cut the chicken, dice the onions and pepper, and mince the garlic. Bag the chicken separately and keep it on the bottom of the cooler. Wash your hands and the cutting board after handling raw chicken.
-
Brown the chicken
Heat the oil in a 5-quart Dutch oven or deep 12-inch skillet over medium-high. Season the chicken with 1 tsp salt and pepper, then brown it for 6 to 8 minutes, stirring now and then. Move it to a lidded bowl. It's still raw inside, so keep it away from clean gear.
-
Soften the vegetables
Lower the heat to medium. Cook the onions and pepper with the remaining salt for 8 to 10 minutes, scraping up the browned bits, until soft and golden at the edges.
-
Bloom the paprika
Lift the pot off the heat. Stir in the garlic, both paprikas and the tomato paste for 30 seconds. Paprika scorches fast and turns bitter.
-
Simmer the chicken
Return the pot to medium-low heat. Pour in the broth and add the chicken with any juices from the bowl. Bring to a gentle simmer, cover and cook for 12 minutes.
-
Cook the noodles
Stir in the noodles and ½ cup water. Cook uncovered for 8 to 10 minutes, stirring often, until the noodles are tender and the sauce is thick. Add a splash more water if it gets dry.
-
Check the temp
Poke a thermometer into a few of the biggest chicken pieces. They must read 165°F. If not, cover and cook another 3 to 5 minutes.
-
Stir in sour cream
Take the pot off the heat. Stir ¼ cup of hot sauce into the sour cream in a small bowl, then stir that mixture back into the pot. Let it rest 3 minutes, top with parsley and serve.
Trail Notes
Chop the onions, pepper and garlic at home and bag them together. Cut the chicken up to a day ahead, or freeze it flat so it doubles as an ice pack. Use thawed chicken within 2 days.
Keep the cooler at 40°F or below, with raw chicken on the bottom. Cool leftovers within 2 hours, store them in the cooler, and eat them by the next day, reheated to 165°F.
Use plain full-fat Greek yogurt in place of sour cream, but only off the heat. You can also serve the sauce over rice instead of cooking noodles in it.
Wipe the pot with a paper towel before washing and pack out the scraps. Strain dishwater, pack out the food bits, and scatter the water at least 200 feet from streams, lakes and your campsite.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastFluffy Skillet Pancakes from a Make-Ahead Mix
LunchDutch Oven Campfire Chili Mac with Beef and Beans
Snack or treatDutch Oven Spinach Artichoke Dip with Toasted Pita WedgesMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
How do I keep sour cream from curdling in paprikash?
Take the pot off the heat first, and use full-fat sour cream. Mix a ladle of the hot sauce into the sour cream before you stir it all in.
Can I use bone-in chicken for camp chicken paprikash?
Yes. Add 15 to 20 minutes to the simmer and cook until the thickest part hits 175°F, then cook the noodles. Boneless thighs are faster over a campfire.
What can I serve with chicken paprikash besides noodles?
Rice, boiled potatoes or crusty bread all soak up the sauce. A quick cucumber salad with vinegar cuts the richness.
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