Chicken Paprikash with Dairy-Free Sour Cream

Ingredients

• 1.5 lbs Chicken thighs
• 1 medium Onion
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 2 tbsp Tomato paste
• 1 cup Chicken broth
• 1 cup Dairy-free sour cream
• 12 oz Egg noodles
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Prepare the chicken and onion: Pat dry the 1.5 lbs chicken thighs with paper towels and season them evenly with 1 tsp salt and 0.5 tsp black pepper. Cut the 1 medium onion into 1/4-inch dice.
2. 2Brown the chicken: Heat the 2 tbsp olive oil in a large heavy-bottomed pot (such as a Dutch oven) over medium-high heat (approximately 350-375°F / 175-190°C). Add the seasoned 1.5 lbs chicken thighs and brown them for 3-5 minutes per side until they are golden brown. Remove the chicken from the pot and set it aside on a plate.
3. 3Sauté aromatics: Add the diced 1 medium onion to the same pot and cook over medium heat (approximately 300-325°F / 150-160°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the 2 tbsp sweet paprika, 1 tsp smoked paprika, and 2 tbsp tomato paste. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
4. 4Simmer the chicken: Pour in the 1 cup chicken broth and bring the mixture to a gentle simmer (approximately 185-205°F / 85-96°C), scraping any browned bits from the bottom of the pot. Return the browned 1.5 lbs chicken thighs to the pot. Cover the pot with a lid and reduce the heat to low. Simmer for 30-35 minutes, or until the chicken is very tender and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
5. 5Shred chicken and finish the sauce: Carefully remove the cooked 1.5 lbs chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Stir the 1 cup dairy-free sour cream into the sauce in the pot until it is fully combined and smooth. Return the shredded chicken to the pot and stir to coat. Keep the paprikash warm over very low heat.
6. 6Cook the egg noodles: While the chicken simmers, fill a large pot with at least 4 quarts (4 liters) of water and bring it to a rolling boil over high heat (212°F / 100°C). Add the 12 oz egg noodles to the boiling water and cook for 7-9 minutes, or until they are tender but still firm to the bite. Carefully drain the cooked noodles in a colander.
7. 7Serve: Divide the drained 12 oz egg noodles among four plates or bowls. Spoon the chicken paprikash generously over the noodles.

Substitutions

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