Easy Chicken Paprika Over Noodles

March 14, 2019
Every few months, my co-workers get along at someone's house for a repast dinner. we have a tendency to attempt to tie it to a subject simply to create it easier once somebody asks what to bring. 

Easy Chicken Paprika Over Noodles
Easy Chicken Paprika Over Noodles

Our most up-to-date theme was Oktoberfest, thus in fact the general public brought brew and/or pumpkin spice something. I brought chicken paprika. whereas the general public consider Paprika as Hungarian, I found enough sites that thought-about it German enough to travel with the theme at hand.

To make it easier for guests to get pleasure from without having a knife or sporting an excessive amount of of the sauce, I slice the burned chicken into one-bite items. If you propose to serve this dish to your family, build it simple on yourself and serve the thighs (or even drumsticks) intact, and permit one or 2 items per serving. there's lots enough sauce to extend the amount of items to ten or twelve.

I don't advocate breast meat. The long cookery time tends to dry out red meat. meat remains nice and tender.

If you've got no dairy farm aversion, be at liberty to use a cup of real cream in situ of the faux stuff.

Yield: 8 servings (12 for a party)



Ingredient:

  • 6 chicken thighs
  • 1 tsp. kosher salt, plus more to taste if needed
  • 1/4 tsp. black pepper, plus more to taste if needed
  • 2 tsp. paprika
  • couple pinches hot paprika
  • 3 red bell peppers, seeded and coarsely chopped
  • 3 Tbl. tomato paste
  • 1 tsp. chicken bouillon powder
  • 3 tsp. garlic powder
  • 1 1/2 Tbl. olive oil
  • 2 onions, peeled, halved and thinly sliced
  • cold water
  • 1/4 loosely packed cup parsley leaves, chopped, divided
  • 2 Tbl. cornstarch mixed with 3 Tbl. cold water
  • 1 (12-14 oz.) bag medium egg noodles
  • 8 oz. non-dairy sour cream (optional)



Direction:

  1. Sprinkle the chicken pieces generously with salt, pepper, and both paprikas.  Set aside.
  2. Process bell peppers, tomato paste, chicken bouillon and garlic in a blender until smooth. Set aside as well.
  3. In a 6-quart or larger saucepot, heat olive oil over medium. Saute onion slices until tender, about 5-6 minutes.  Add the seasoned chicken pieces.  Brown on skin side, about 5 minutes.
  4. Pour the red pepper mixture over the chicken. Add enough water until sauce just covers chicken.
  5. Sprinkle with 3 tablespoons of the chopped parsley.  Increase heat to medium-high and bring sauce to a boil.  Reduce heat to a low simmer. Cover pot loosely to allow a bit of evaporation.
  6. Cook chicken for 1 hour or to desired tenderness.
  7. Meanwhile, cook egg noodles one minutes less than package directions.  Drain and rinse with cold water to prevent noodles from sticking to each other.  Drain again; set aside.
  8. Remove chicken to a cutting board.  Remove meat from bones; discard skin and bones.  Cut meat into bite-size pieces, and return to the pot.
  9. Stir corn starch mixture into the sauce.  Simmer for a minute or two to thicken.  Reduce heat to low;  stir in sour cream.  Taste, and add additional salt and/or pepper if needed.
  10. Mix in cooked noodles.  Continue to cook over low heat for a few minutes to rewarm noodles.
  11. Transfer to large casserole dish or serving bowl.  Sprinkle with remaining tablespoon chopped parsley to garnish.

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