Hungarian Chicken Paprikash with Dairy-Free Noodles

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (175°C). Add the 2 tablespoons of olive oil and allow it to warm for 1 minute.
2. 2Pat the about 680 g of chicken thighs dry with paper towels. Season them evenly with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Carefully place the seasoned chicken thighs into the warm olive oil and brown them on all sides for 3-4 minutes per side, until golden. Remove the browned chicken from the pot and set it aside on a clean plate.
3. 3Add the 1 medium chopped onion to the same pot and cook, stirring occasionally, for 5 minutes until it is softened and translucent. Add the 3 minced cloves of garlic and cook for 1 more minute, stirring constantly, until you can smell the garlic strongly.
4. 4Stir in the 2 tablespoons of sweet paprika, the 1 teaspoon of smoked paprika, and the 2 tablespoons of tomato paste. Cook, stirring constantly, for exactly 1 minute to toast the spices.
5. 5Pour the 2 cups of chicken broth into the pot. Use a spoon or spatula to scrape up any browned bits stuck to the bottom of the pot, incorporating them into the liquid.
6. 6Return the browned about 680 g of chicken thighs to the pot, nestling them into the sauce. Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a gentle simmer. Immediately reduce the heat to low (95°C), cover the pot tightly, and cook for 30-40 minutes, until the chicken is very tender and reaches an internal temperature of 74°C.
7. 7While the chicken simmers, cook the about 340 g of dairy-free egg noodles: Bring a separate large pot of water to a rolling boil. Add the noodles and cook for 7-10 minutes, or until they are tender to the bite. Drain the cooked noodles thoroughly in a colander.
8. 8Once the chicken is cooked, carefully remove the about 680 g of chicken thighs from the pot and place them on a cutting board. Stir the 0.5 cup of dairy-free sour cream into the sauce remaining in the pot. Heat the sauce gently over low heat for 1-2 minutes until warmed through, but do not let it boil.
9. 9Use two forks to shred the cooked chicken thighs into bite-sized pieces. Return the shredded chicken to the pot with the warmed sauce and stir everything together to coat the chicken evenly. Serve the Hungarian Chicken Paprikash immediately over the prepared dairy-free egg noodles.

Substitutions

Related Guides