Gluten-Free Chicken Paprikash with Dairy-Free Sour Cream

Ingredients

• about 680 g Chicken thighs
• 2 tbsp Gluten-free all-purpose flour
• 2 tbsp Sweet paprika
• 1 medium Onion
• 3 cloves Garlic
• 1.5 cups Chicken broth
• 1/2 cup Dairy-free sour cream
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• about 225 g Gluten-free egg noodles

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

Instructions

1. 1Season chicken thighs with salt, pepper, and paprika.
2. 2Dredge the chicken in gluten-free flour.
3. 3Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken on all sides and remove.
4. 4Add chopped onion to the pot and sauté until softened, about 5 minutes.
5. 5Add minced garlic 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 the chicken to the pot, bring to a simmer, and cover. Cook for 30-40 minutes, or until chicken is cooked through.
8. 8Remove chicken from the pot and set aside. Stir in dairy-free sour cream into the sauce.
9. 9Shred the chicken and return it to the pot.
10. 10Serve over gluten-free egg noodles.

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