Chicken Paprikash

Name: Chicken Paprikash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1½ lb Chicken Thigh; 2¾ tsp Salt; 1 tbsp Vegetable Oil; 1 Onion; 1 Bell Pepper; 2 cloves Garlic; 4 tsp Paprika; 1¼ cups Chicken Broth; 10½ oz Egg Noodles; 1 tbsp Butter; 5½ oz Sour Cream

By Eatpace

Chicken thighs simmer in a paprika and sour cream sauce, then go over buttered egg noodles. Boneless thighs shorten the braise to just 12 minutes.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 665; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Chicken paprikash in a red sour cream sauce over buttered egg noodles.

40 min

Method

7 steps 10 min prep · 30 min cook

Prep

Step 1. Season Chicken Thigh with some of the Salt. Bring a large pot of water to a boil for the noodles.

Cook

Step 2. Heat Vegetable Oil in a large deep skillet over medium-high heat. Brown the chicken in batches until golden in spots, about 5 minutes per batch; transfer to a plate.
Step 3. Reduce the heat to medium. Add Onion and Bell Pepper to the skillet and cook until softened, about 5 minutes. Stir in Garlic and Paprika until fragrant, about 30 seconds.
Step 4. Pour in Chicken Broth, scraping up the browned bits, and return the chicken and its juices to the skillet. Cover and simmer over medium-low heat until the chicken is cooked through, about 12 minutes.
Step 5. Meanwhile, add the rest of the Salt and the Egg Noodles to the boiling water. Cook until tender, about 7 minutes or according to the package; drain and toss with Butter.

Finish & serve

Step 6. Remove the skillet from the heat. Stir a spoonful of the hot sauce into Sour Cream, then stir the mixture into the skillet until smooth.
Step 7. Spoon the chicken and sauce over the buttered noodles.

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Tips

Good to know

Chicken is safe when its thickest pieces reach 165°F on an instant-read thermometer.

Swap it

Use gluten-free egg noodles if needed, and check that the chicken stock is gluten-free.

Leftovers

Refrigerate leftovers within two hours and reheat gently within three to four days without boiling the sauce.

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