Hungarian Chicken Paprikash with Dairy-Free Sour Cream

Instructions

1. 1Set a large, heavy-bottomed pot or Dutch oven on the stove. Turn the heat to medium (175°C) and add the 2 tablespoons of olive oil, heating for 1-2 minutes until it shimmers. Pat the about 680 g of chicken thighs dry with paper towels, then season them evenly with the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Carefully place the seasoned chicken thighs into the hot oil and brown them for 3-4 minutes per side until golden brown; remove the browned chicken from the pot and set it aside on a plate.
2. 2Add the 1 medium onion, finely chopped, to the same pot and cook over medium heat (175°C), stirring occasionally, for 5 minutes until it softens and becomes translucent. Stir in the 2 cloves of garlic, finely minced, and cook for 1 more minute until fragrant, stirring constantly. Then, stir in the 2 tablespoons of sweet paprika and the 1 teaspoon of smoked paprika, cooking for 1 minute, stirring constantly, until the spices are fragrant and toasted, ensuring they do not burn.
3. 3Pour in the 1.5 cups of chicken broth, scraping the bottom of the pot with a spoon to loosen any browned bits. Bring the liquid to a gentle simmer over medium heat (175°C), then return the browned chicken thighs to the pot, nestling them into the sauce.
4. 4Cover the pot with a lid and reduce the heat to low (120-135°C). Let the chicken simmer gently for 30-40 minutes, until it is very tender and reaches an internal temperature of 74°C when measured with a meat thermometer.
5. 5Carefully remove the cooked chicken thighs from the pot and place them on a clean cutting board or plate. Stir the 1/2 cup of dairy-free sour cream into the sauce in the pot until it is smooth and fully incorporated, then let the sauce heat gently over low heat (120-135°C) for 1 minute.
6. 6Using two forks, shred the cooked chicken thighs into bite-sized pieces. Return the shredded chicken to the pot with the sauce, stirring to coat the chicken and heat it through for 2-3 minutes over low heat (120-135°C).
7. 7In a separate large pot, bring 8 cups of water to a rolling boil over high heat (100°C). Add the about 340 g of egg-free noodles and cook for 7-9 minutes, or until they are tender but still firm to the bite. Drain the noodles well in a colander once they are cooked.
8. 8Serve the chicken paprikash mixture immediately, spooned over the cooked egg-free noodles. Garnish each serving with the 2 tablespoons of fresh parsley, finely chopped.

Substitutions

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