Hungarian Chicken Paprikash with Dairy-Free Noodles

Ingredients

• 1.5 lbs Chicken Thighs
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Sweet Paprika
• 1 tsp Smoked Paprika
• 2 tbsp Tomato Paste
• 2 cups Chicken Broth
• 0.5 cup Dairy-Free Sour Cream
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 12 oz Dairy-Free Egg Noodles

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Season chicken thighs with salt and pepper. Brown on all sides, then remove from the pot and set aside.
3. 3Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. 4Stir in sweet paprika, smoked paprika, and tomato paste. Cook for 1 minute, stirring constantly.
5. 5Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
6. 6Return chicken thighs to the pot. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until chicken is cooked through and tender.
7. 7While the chicken is cooking, prepare the dairy-free egg noodles according to package instructions.
8. 8Remove chicken from the pot and set aside. Stir in dairy-free sour cream into the sauce and heat through.
9. 9Shred the chicken and return it to the pot. Serve the chicken paprikash over dairy-free egg noodles.

Substitutions

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