An easy chicken paprikash recipe by Campbell's Kitchen involves cooking the chicken in a sauce that consists of chicken broth, flour and paprika. Real Simple also offers an easy recipe for chicken paprikash.
Follow the recipe from Campbell's Kitchen by whisking 1 3/4 cups of chicken broth with 1/4 cup of flour, 2 teaspoons of paprika and 1/8 teaspoon of ground red pepper in a bowl to form a slurry. Brown 1 1/4 pounds of halved skinless chicken breast fillets on both sides in a skillet, and stir in 1/2 cup of sliced onion. When the onion starts to soften, pour in the slurry. Bring the mixture to boil, and cook the dish, stirring occasionally, until the chicken is done. Turn off the heat, and incorporate 1/3 cup of plain yogurt.
Follow Real Simple's recipe by browning 2 1/2 pounds of seasoned bone-in, skin-on chicken thighs and drumsticks with 1 tablespoon of olive oil in a pot. Set the chicken aside on a plate. Stir 2 chopped cloves of garlic, 1 sliced onion and 1 sliced bell pepper into the pot. When the vegetables are soft, pour in 28 ounces of canned tomatoes. Season with 1 tablespoon of paprika, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Submerge the chicken in the mixture, and simmer it partially covered for 20 minutes or until the chicken is thoroughly cooked. Serve the chicken on a bed of cooked wide egg noodles, and top it with sour cream and chopped dill.