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Creamy chicken paprikash with egg noodles
Ingredients
Utensils
knife, cutting board, bowl (large), fine grater, pot (large), tongs, cooking spoon
How-To Videos
How to debone chicken legs and thighs
How to chop green herbs
How to cut a bell pepper
How to cut an onion
Nutrition per serving
Step 1/ 3
- 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
- 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
- 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!
Tags
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