Hungarian Chicken Paprikash with Dairy-Free Sour Cream

Ingredients

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

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Season chicken thighs with salt and pepper. Brown them on both sides in the pot. Remove chicken and set aside.
3. 3Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
4. 4Stir in sweet and smoked paprika. Cook for 1 minute, stirring constantly.
5. 5Pour in chicken broth and bring to a simmer. Return chicken to the pot.
6. 6Cover and simmer for 30-40 minutes, or until chicken is cooked through and tender.
7. 7Remove chicken from the pot and set aside. Stir in dairy-free sour cream into the sauce until smooth.
8. 8Shred the chicken with two forks and return it to the sauce. Heat through.
9. 9Cook egg-free noodles according to package directions.
10. 10Serve chicken paprikash over egg-free noodles. Garnish with fresh parsley.

Substitutions

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