Chicken Paprikash with Dairy-Free Noodles

Ingredients

• about 680 g Chicken thighs
• 1 medium Onion
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1.5 cups Chicken broth
• 1/2 cup Dairy-free sour cream
• 2 tbsp Dairy-free butter
• about 225 g Dairy-free egg noodles
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 680 g chicken thighs completely dry with paper towels. In a small bowl, mix together the 1 tsp salt and the 1/2 tsp black pepper, then sprinkle this seasoning mixture evenly over all sides of the chicken thighs.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove and set the heat to medium-high (approximately 205°C / 200°C). Add the 2 tbsp dairy-free butter to the pot and allow it to melt completely until it is shimmering. Carefully place the seasoned about 680 g chicken thighs into the hot pot and cook for 3-4 minutes per side, turning with tongs, until all sides are golden brown. Remove the browned chicken thighs from the pot and place them on a clean plate.
3. 3Add the 1 medium onion, which should be chopped into 1.27 cm pieces, to the same pot. Cook the onion over medium-high heat, stirring occasionally, for about 5 minutes, until the pieces are softened and translucent, taking care not to let them brown or burn.
4. 4Reduce the heat to medium (approximately 176.7°C / 175°C). Add the 2 tbsp sweet paprika and the 1 tsp smoked paprika to the pot with the softened onion. Stir constantly for 1 minute, until the spices become fragrant, being careful not to let them burn or scorch.
5. 5Pour in the 1.5 cups chicken broth. Use a wooden spoon to scrape the bottom of the pot thoroughly, loosening any browned bits stuck to the surface. Increase the heat to bring the liquid to a gentle simmer. Carefully return the browned about 680 g chicken thighs to the pot, nestling them into the simmering broth.
6. 6Cover the pot tightly with a lid and reduce the heat to medium-low (approximately 148.9°C / 150°C). Allow the chicken to simmer gently for 30 minutes, or until the chicken is very tender and an instant-read thermometer inserted into the thickest part of a thigh, without touching bone, registers 74°C.
7. 7Remove the pot from the heat. Stir in the 1/2 cup dairy-free sour cream until it is fully combined and the sauce is smooth. Return the pot to very low heat (approximately 93.33°C / 95°C) and warm gently for 2-3 minutes, stirring occasionally, ensuring the sauce does not boil, which could cause the dairy-free sour cream to separate.
8. 8While the chicken paprikash is warming, fill a separate large pot with water and bring it to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 225 g dairy-free egg noodles to the boiling water and cook for 7-9 minutes, or until they are tender but still firm to the bite. Carefully pour the cooked noodles into a colander in the sink to drain all of the water completely.
9. 9To serve, divide the drained about 225 g dairy-free egg noodles among four plates. Spoon the chicken paprikash, including the chicken thighs and sauce, generously over the noodles.

Substitutions

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