Paprika Chicken with Egg Noodles Recipe

Name: Paprika Chicken with Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1/2 pound extra-wide egg noodles; 2 tablespoons EVOO (extra-virgin olive oil), plus more if needed; 2 pounds boneless skinless chicken, dark or white meat, cut into 1-inch pieces; Black pepper; 2 garlic cloves, finely chopped; 2 red bell peppers, seeded, quartered lengthwise, and thinly sliced; 1 large onion, quartered lengthwise then thinly sliced; 2 round tablespoons ground sweet paprika, a couple palmfuls; 1/2 teaspoon ground allspice (eyeball it in your palm); 2 cups chicken stock; 1 cup sour cream; 2 tablespoons butter, cut into small pieces; 2 to 3 tablespoons finely chopped fresh dill; 2 to 3 tablespoons finely chopped fresh chives; 1/4 cup chopped cornichons or baby gherkin pickles

Servings: persons

Salt
1/2 pound extra-wide egg noodles
2 tablespoons EVOO (extra-virgin olive oil), plus more if needed
2 pounds boneless skinless chicken, dark or white meat, cut into 1-inch pieces
Black pepper
2 garlic cloves, finely chopped
2 red bell peppers, seeded, quartered lengthwise, and thinly sliced
1 large onion, quartered lengthwise then thinly sliced
2 round tablespoons ground sweet paprika, a couple palmfuls
1/2 teaspoon ground allspice (eyeball it in your palm)
2 cups chicken stock
1 cup sour cream
2 tablespoons butter, cut into small pieces
2 to 3 tablespoons finely chopped fresh dill
2 to 3 tablespoons finely chopped fresh chives
1/4 cup chopped cornichons or baby gherkin pickles

1
Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.
2
While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO.
3
Season the chicken liberally with salt and pepper and brown the meat for a few minutes on each side.
4
Transfer to a plate and reserve.
5
Add the garlic, bell peppers, and onions to the pan, season with salt and pepper, and cook to soften, 7 to 8 minutes.
6
Add a drizzle more EVOO if the pan seems dry.
7
Add the chicken back to the pan and stir in the paprika, allspice, and stock.
8
When the stock comes to a bubble, reduce the heat to a simmer and cook for 5 more minutes.
9
Turn off the heat and stir in the sour cream.
10
Drain the egg noodles and return them to the hot pot.
11
Toss with the butter, dill, and chives to coat.
12
Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons or gherkin pickles.

1202

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt, 1/2 pound extra-wide egg noodles, 2 tablespoons EVOO (extra-virgin olive oil), plus more if needed, 2 pounds boneless skinless chicken, dark or white meat, cut into 1-inch pieces, and more.

Yes, Paprika Chicken with Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika Chicken with Egg Noodles

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