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Creamy chicken paprikash with egg noodles

Creamy chicken paprikash with egg noodles

Based on 12 ratings
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"This dish is a love letter to the humble bell pepper. Juicy chicken thigh in a lusciously aromatic sauce full of paprika flavor, which goes perfectly with the buttery egg noodles. It basically screams comfort food! It is a Hungarian dish, traditionally considered for peasants. But it's the simplicity that makes this dish so satisfying. The sauce can also be prepared a day in advance, making it a great meal-prep dish."
Difficulty
Easy 👌
Preparation
35 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
500 g
chicken thighs (boneless)
2
red bell peppers
140 g
egg noodles
2 tbsp
sunflower oil
1
onion
2 cloves
garlic
5 g
parsley
1 tbsp
butter
2 tbsp
tomato paste
2 tbsp
sweet paprika powder
1 tsp
cayenne pepper
200 ml
heavy cream
350 ml
chicken stock
salt
pepper
MetricImperial

Utensils

knife, cutting board, bowl (large), fine grater, pot (large), tongs, cooking spoon

How-To Videos

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Nutrition per serving

Cal1496
Fat104 g
Protein63 g
Carb81 g
  • Step 1/ 3

    Cut the chicken thighs into bite-sized pieces. Add to a large bowl, mix with salt, pepper, and ½ of the oil, and let marinate for approx. 5 min. Meanwhile, remove the seeds from the bell peppers, then finely dice. Dice onion. Grate garlic. Finely chop parsley and set aside for garnishing.
    • 500 g chicken thighs (boneless)
    • 1 tbsp sunflower oil
    • 2 red bell peppers
    • 1 onion
    • 2 cloves garlic
    • 5 g parsley
    • salt
    • pepper
    • knife
    • cutting board
    • bowl (large)
    • fine grater

    Cut the chicken thighs into bite-sized pieces. Add to a large bowl, mix with salt, pepper, and ½ of the oil, and let marinate for approx. 5 min. Meanwhile, remove the seeds from the bell peppers, then finely dice. Dice onion. Grate garlic. Finely chop parsley and set aside for garnishing.

  • Step 2/ 3

    Cook noodles according to package directions, then drain and mix with butter. While the noodle is cooking, heat the remaining oil in a large pot and sear chicken pieces over high heat on all sides until golden, and remove. Add onion and bell pepper to the pot and stir-fry over medium-high heat for approx. 4-6 min. Add tomato paste, and fry for another 3-4 min. until the tomato paste darkens.
    • 140 g egg noodles
    • 1 tbsp butter
    • 1 tbsp sunflower oil
    • 2 tbsp tomato paste
    • pot (large)
    • tongs
    • cooking spoon

    Cook noodles according to package directions, then drain and mix with butter. While the noodle is cooking, heat the remaining oil in a large pot and sear chicken pieces over high heat on all sides until golden, and remove. Add onion and bell pepper to the pot and stir-fry over medium-high heat for approx. 4-6 min. Add tomato paste, and fry for another 3-4 min. until the tomato paste darkens.

  • Step 3/ 3

    Add the grated garlic, paprika powder, and cayenne pepper, and fry for approx. 1 min. until fragrant. Deglaze with heavy cream and chicken stock. Then add the chicken pieces back to the sauce and simmer for approx. 5 min. Serve the chicken paprikash with the egg noodles, garnish with the chopped parsley, and enjoy!
    • 2 tbsp sweet paprika powder
    • 1 tsp cayenne pepper
    • 200 ml heavy cream
    • 350 ml chicken stock

    Add the grated garlic, paprika powder, and cayenne pepper, and fry for approx. 1 min. until fragrant. Deglaze with heavy cream and chicken stock. Then add the chicken pieces back to the sauce and simmer for approx. 5 min. Serve the chicken paprikash with the egg noodles, garnish with the chopped parsley, and enjoy!

  • Enjoy your meal!

    Creamy chicken paprikash with egg noodles

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