Description
Six portions of chicken paprikash over separately cooked egg noodles.
Ingredients
Scale
- 2 1/2 pounds Boneless skinless chicken thighs
- 1 tablespoon Olive oil
- 1 large onion Yellow onion, thinly sliced
- 3 cloves Garlic cloves, minced
- 3 tablespoons Sweet paprika
- 1 tablespoon Tomato paste
- 1/2 cup Low-sodium chicken broth
- 1 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 3/4 cup Full-fat sour cream
- 12 ounces Dry egg noodles
Instructions
- Heat 1 tbsp oil in a skillet and soften one sliced onion approximately 7 minutes. Add 3 minced garlic cloves, 3 tbsp sweet paprika and 1 tbsp tomato paste and stir about a minute without scorching paprika. Scrape into a 5- to 6-quart slow cooker.
- Add 2 1/2 lb thawed boneless chicken thighs, 1/2 cup broth, 1 tsp salt and 1/4 tsp pepper. Cover and cook on LOW approximately 5 hours until the thickest chicken pieces reach 165°F and are tender; check appliance guidance rather than starting frozen meat.
- Near the end, cook 12 oz dry egg noodles according to package directions. Remove chicken briefly. Whisk a little hot cooking liquid into 3/4 cup sour cream in a small bowl, then stir it into the cooker with heat off or on warm, not at a hard boil. Return chicken and coat.
- Divide chicken, paprika sauce and cooked noodles among six plates. Measure sauce yield and note whether sour cream stays smooth after tempering and whether the slow-cooker timing reaches the chicken endpoint.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: 10-minute aromatics, 5 hours low, 10-minute noodle/finish interval; cooker variability and preheating pasta water excluded.
- Prep Time: 20 minutes
- Cook Time: 320 minutes
- Category: Dinners
Nutrition
- Serving Size: One sixth of chicken and sauce with approximately 2 oz dry-weight noodles cooked