Hungarian Chicken Paprikash with Dairy-Free Sour Cream

Ingredients

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

Instructions

1. 1Pat the 1.5 lbs of chicken thighs dry with paper towels. Season all sides of the chicken thighs evenly with 1 tsp of salt and 0.5 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, until it shimmers, reaching approximately 400°F (200°C). Carefully place the seasoned 1.5 lbs of chicken thighs into the hot oil. Sear the chicken for 3 to 4 minutes per side, until all sides are golden brown, then transfer the browned chicken thighs to a clean plate and set aside.
3. 3While the pot is still over medium-high heat, add the 1 medium onion, chopped into 1/2-inch pieces, to the pot. Cook the onion, stirring occasionally, for about 5 minutes, until it softens and becomes translucent. Add the 3 cloves of garlic, minced, and stir constantly for 1 minute, until you can smell its fragrance.
4. 4Reduce the heat to medium. Stir in the 2 tbsp of sweet paprika, 1 tsp of smoked paprika, and 2 tbsp of tomato paste. Cook, stirring constantly, for 1 minute, until the tomato paste darkens slightly and the spices become fragrant.
5. 5Pour in the 1.5 cups of chicken broth. Use a wooden spoon to scrape the bottom of the pot, loosening any browned bits. Increase the heat to medium-high and bring the liquid to a gentle simmer.
6. 6Carefully return the browned 1.5 lbs of chicken thighs to the pot. Reduce the heat to low, ensuring the liquid maintains a gentle simmer. Cover the pot tightly with a lid and cook for 30 to 40 minutes, until the chicken is very tender and cooked through; an instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
7. 7Carefully remove the cooked 1.5 lbs of chicken thighs from the pot and place them on a cutting board. Keep the pot over low heat. Stir the 0.5 cup of dairy-free sour cream into the sauce in the pot. Let the sauce simmer gently for 3 to 5 minutes, stirring occasionally, until it has thickened slightly. While the sauce simmers, use two forks to shred the chicken into bite-sized pieces.
8. 8Return the shredded chicken to the pot with the thickened sauce. Stir to combine and heat through for 1 to 2 minutes over low heat.
9. 9While the chicken simmers, bring a separate large pot of water to a rolling boil over high heat, approximately 212°F (100°C). Add the 12 oz of egg-free noodles and cook for 8 to 10 minutes, or until they are tender but still firm to the bite (al dente). Drain the noodles well in a colander. Serve the Hungarian Chicken Paprikash immediately, spooning it generously over the drained 12 oz of egg-free noodles.

Substitutions

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