Creamy chicken paprikash with egg noodles

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!