Creamy Chicken Paprikash with Egg Noodles
A heartwarming dish featuring tender chicken thighs simmered in a rich, creamy paprika sauce, served over fluffy egg noodles.
Ingredients
Main Ingredients
- 6 pieces chicken thighs (boneless and skinless) for easy cooking
- 1 medium onion (chopped)
- 1 piece bell pepper (chopped, any color)
- 3 cloves garlic (minced)
- 2 tablespoons paprika (smoked or sweet, depending on preference)
- 1 cup sour cream ensure it's halal
- 2 cups chicken broth low sodium is a good choice
- to taste salt and pepper
- 8 ounces egg noodles a perfect pair for this dish
- as needed fresh parsley for garnish
Instructions
Preparation
- In a large pot of boiling water, add a pinch of salt and the egg noodles. Cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add a splash of oil and sauté the onions until translucent (about 3-4 minutes). Add the chopped bell pepper and minced garlic, cooking for another 2-3 minutes until fragrant.
- Push the veggies to the side of the skillet and add the chicken thighs. Brown on all sides for about 5-7 minutes.
- Sprinkle the paprika over the chicken and stir everything together. Pour in the chicken broth and season with salt and pepper. Allow the mixture to simmer for about 10-15 minutes, or until the chicken is cooked through.
- Lower the heat and stir in the sour cream. Allow the sauce to heat through, ensuring it stays creamy and doesn’t boil.
- On a plate, create a bed of egg noodles and ladle the creamy chicken paprikash over the top. Garnish with fresh parsley.
Notes
For chicken, you can substitute chicken thighs with chicken breast, but thighs provide a juicier flavor. Experiment with smoked or sweet paprika depending on taste preferences. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop, adding chicken broth or water to prevent thickening.