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
• 2 tbsp Tomato paste
• 1.5 cups Chicken broth
• 1 cup Dairy-free sour cream (sunflower seed based)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 12 oz Egg-free Noodles

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers. Season the 1.5 lbs of chicken thighs all over with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Carefully place the seasoned chicken thighs into the hot oil and brown them on all sides until they have a golden-brown color, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, finely diced, to the same pot. Cook, stirring occasionally, for about 5 minutes, until the onion is soft and translucent. Add the 3 cloves of minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
3. 3Stir in the 2 tablespoons of sweet paprika, the 1 teaspoon of smoked paprika, and the 2 tablespoons of tomato paste. Cook, stirring constantly, for 1 minute to toast the spices. Pour in the 1.5 cups of chicken broth, scraping the bottom of the pot with your spoon to loosen any browned bits, and bring the liquid to a gentle simmer.
4. 4Return the browned chicken thighs to the pot. Cover the pot, reduce the heat to low (275°F / 135°C), and let it simmer gently for 30-40 minutes, or until the chicken is tender and cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C).
5. 5Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. While the chicken rests, stir the 1 cup of dairy-free sour cream into the sauce in the pot until it is smooth and creamy. Add the shredded chicken back into the pot with the sauce and stir to combine.
6. 6In a separate large pot, bring water to a rolling boil. Add the 12 oz of egg-free noodles and cook for 8-10 minutes, or until tender. Drain the noodles well. Serve the Hungarian Chicken Paprikash spooned over the cooked egg-free noodles.

Substitutions

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