Chicken Paprikash

Chicken Paprikash
Christopher Baker
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
2 1/2
pounds
bone-in, skin-on chicken thighs and drumsticks
kosher salt and black pepper
1
medium onion, sliced
1
bell pepper, sliced
2
cloves garlic, chopped
1
28-ounce can peeled whole tomatoes
1
tablespoon
paprika
6
ounces
wide egg noodles
1/4
cup
sour cream
2
tablespoons
chopped fresh dill

Directions

  1. Heat the oil in a large pot over medium-high heat. Season the chicken with ¼ teaspoon each salt and black pepper.
  2. Cook the chicken until browned, 4 to 5 minutes per side. Remove from the pot.
  3. Discard all but 2 tablespoons of the drippings. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 4 to 5 minutes.
  4. Add the tomatoes (crush them with your hands as you add them), paprika, ½ teaspoon salt, and ¼ teaspoon black pepper and bring to a boil.
  5. Nestle the chicken in the vegetable mixture and simmer, partially covered, until cooked through, 15 to 20 minutes.
  6. Meanwhile, cook the noodles according to the package directions. Top with the chicken, sour cream, and dill.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 613
  • Fat 30 g
  • Sat Fat 9 g
  • Cholesterol 164 mg
  • Sodium 867 mg
  • Protein 39 g
  • Carbohydrate 44 g
  • Sugar 10 g
  • Fiber 4 g
  • Iron 5 mg
  • Calcium 53 mg
What does this mean? See Nutrition 101.