Chicken Paprika With Egg Noodles |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is good served with rice in place of the egg noodles. You can make this with boneless skinless chicken breasts, I have to say that it is better using the skin on chicken. You can add in 1/4 cup red wine, if you do then decrease the water by 1/4 cup. Ingredients:
3 lbs chicken legs (skin on) or 3 lbs chicken thighs (skin on) |
seasoning salt |
black pepper (can use white salt) |
2 onions, chopped |
2 tablespoons fresh minced garlic (or to taste) |
1 -2 teaspoon dried chili pepper flakes (optional or to taste) |
4 -6 tablespoons oil (more if needed) |
1 1/2 tablespoons paprika |
2 (8 ounce) cans tomato sauce |
1 1/4 cups water |
1 1/4 cups sour cream |
1 red bell pepper, seeded and chopped |
cooked buttered egg noodles |
Directions:
1. Season chicken pieces with salt and pepper.
2. Heat oil in a large skillet until hot (I use my electric frypan for this).
3. Brown the chicken in batches on both sides (about 6 minutes per side) transfer to a large bowl.
4. Add in onion, garlic and dried chili flakes; saute for about 6 minutes.
5. Add in paprika, tomato sauce, water and chopped red bell pepper; stir with a wooden spoon.
6. Add the chicken back to the skillet (skin side up).
7. Cover and cook for about 35 minutes, or until the chicken is tender and the sauce is thickened, stirring occasionally.
8. After the 35 minutes, remove the lid and season with salt and pepper; continue cooking for another 5 minutes.
9. Transfer 1 cup of sauce to a bowl and whisk in the 1 cup sour cream, then stir the mixture back to the sauce in the skillet.
10. Serve with hot buttered egg noodles.
11. Delicious!
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