Chicken Paprikash

(6)
"@tuttorossotomatoes @feedfeed (#ad) Chicken Paprikash for dinner, because we are all about creating traditions and memories in our family to be carried around for life. We often hear from friends, ”In our family, we make pancakes every Sunday!”, or “We have pizza night every Wednesday!” In our family, we have a few classic dishes that are on repeat in our home, simply because we love them. Like this Chicken Paprikash, a classic Hungarian dish with a name derived from the use of paprika, a spice used commonly in Hungarian Cuisine. Of course, we put our own twist on the dish, like adding tomatoes. And not just any kind, but the highest quality Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Sea Salt. I have partnered with @tuttorossotomatoes and @feedfeed to share with you the recipe for this delicious classic dish. We all know that the best recipes are the ones that use excellent ingredients like @tuttorossotomatoes because it simply takes the recipe to the next level! They use a natural and healthy way to preserve the freshness and deliciousness of tomatoes by steaming them. By using the best quality tomatoes like @tuttorossotomatoes, I feel confident that my recipe will taste amazing. One thing is sure, if you use high-quality products like @tuttorossotomatoes you will end up serving the best quality food for you, your family, and friends. Make Traditions like this one! Use @tuttorossotomatoes in your recipes for life! #TuttorossoTomatoes #Feedfeed"
-- @uncomplicatedchef
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  • Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 4

Recipe Card

ingredients

  • 1/2 cup olive oil
  • 2 pounds chicken thighs
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup red wine
  • 1 cup Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Sea Salt
  • 1 bay leaf
  • 2 tablespoons sour cream or yogurt
  • 12-ounce package egg noodles
  • fresh parsley

Method

  • Step 1

    Season chicken thighs with salt and black pepper.

  • Step 2

    Heat a dutch oven pot or a skillet over medium high. Add half of the olive oil into the pan.

  • Step 3

    Add chicken skin side down and cook for 6-8 minutes per side, or until the skin is golden brown. Remove chicken from the pan.

  • Step 4

    Add chopped onion and minced garlic to the pan. Cook until onion becomes translucent, about 5 minutes.

  • Step 5

    Season with salt and freshly ground black pepper.

  • Step 6

    Add paprika and cayenne and keep stirring continuously until the onions are coated with spices.

  • Step 7

    Deglaze the pan with the red wine and keep stirring.

  • Step 8

    Add Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Sea Salt. Rinse can with a little bit of water and add it into the pan and bring it to a simmer.

  • Step 9

    Bring back chicken into the pan. Add bay leaf.

  • Step 10

    Finish cooking in a preheated oven at 350˚ F until chicken is cooked through. Meanwhile, bring a large pot of salted water to a boil.

  • Step 11

    Add egg noodles and according to package instructions. Drain noodles, transfer to a bowl, and combine with the rest of olive oil.

  • Step 12

    Remove the pan from the oven. Remove chicken from the pan. Set aside.

  • Step 13

    Get a ladle of sauce from the pan and combine with sour cream until nice and smooth. Pour back into the pan and combine well.

  • Step 14

    Bring the chicken back and sprinkle chopped fresh parsley. Serve immediately over noodles.