Rating: 3 stars
360 Ratings
  • 5 star values: 54
  • 4 star values: 65
  • 3 star values: 62
  • 2 star values: 118
  • 1 star values: 61
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium-high heat. Season the chicken with ¼ teaspoon each salt and black pepper.

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  • Cook the chicken until browned, 4 to 5 minutes per side. Remove from the pot.

  • Discard all but 2 tablespoons of the drippings. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 4 to 5 minutes.

  • 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.

  • Nestle the chicken in the vegetable mixture and simmer, partially covered, until cooked through, 15 to 20 minutes.

  • Meanwhile, cook the noodles according to the package directions. Top with the chicken, sour cream, and dill.

Nutrition Facts

613 calories; fat 30g; saturated fat 9g; cholesterol 164mg; sodium 867mg; protein 39g; carbohydrates 44g; sugars 10g; fiber 4g; iron 5mg; calcium 53mg.
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