Chicken Paprikash with Dairy-Free Sour Cream

Ingredients

• about 680 g Chicken thighs
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1 cup Chicken broth
• 1 cup Dairy-free sour cream (coconut-based)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• about 340 g Egg-free Noodles

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

Instructions

1. 1Season chicken thighs with salt, pepper, and 1 tablespoon of sweet paprika.
2. 2Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. 3Brown chicken thighs on both sides, then remove from the pot and set aside.
4. 4Add chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
5. 5Stir in the remaining sweet paprika and smoked paprika and cook for 1 minute more.
6. 6Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
7. 7Return chicken thighs to the pot, bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through.
8. 8Remove chicken thighs from the pot and set aside. Stir in dairy-free sour cream and cook for 2-3 minutes until sauce is thickened.
9. 9Return chicken thighs to the pot and coat with sauce.
10. 10Serve hot over cooked egg-free noodles.

Substitutions

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