Chicken Paprikash
- ★★
- ★★
- ★★
- ★★
- ★★
- Recipe Card
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.