When it’s cold outside, you don’t crave a salad, you crave something that will warm you from the inside out. Chicken Paprikash is the perfect meal for just that. Mildly spicy, perfectly flavorful, and filling, Chicken Paprikash will warm you up and rid you of the February blues. This recipe comes from The Mom 100.
- 4 LBS Chicken Thighs, skin on
- 1+1/4 TBSP Canola oil
- 2 Large Onions, halved, thinly sliced as half moons
- 2 Garlic Cloves, minced
- 2 TBSP Flour
- 2 TBSP Paprika
- 2 Bay Leaves
- 1 14oz can Crushed Tomatoes
- 2 Cups Chicken Broth
- 3/4 Cup Sour Cream
- 1 12oz Bag Egg Noodles
Let’s Get Cooking
Heat the oil in a large, deep heavy skillet over med-high heat. Season the chicken with salt + pepper
Add the chicken into the pan of hot oil, skin side down. Cook for 8 minutes and then flip for another 8 minutes [the chicken won’t be fully cooked yet]. Once done, remove to a separate plate.
Remove about 1 TBSP of any fat that is collected in the pan [my chicken did not have a lot of fat so I skipped this]. Add the onion to the pan, on med heat. Saute the onions for about 5 minutes until they begin to soften and brown. Add in garlic and saute for another minute. Add in flour + paprika and stir to incorporate. Add in the bay leaves + tomatoes + chicken broth, stir and bring up to a simmer. Add in the chicken, skin side up, and cook for about 20 minutes.
Cook the egg noodles according to the package.
Following the 20 minutes, remove the chicken and bay leaves and slowly stir in the sour cream.
Plate the chicken over the egg noodles and pour the sauce over top.