Chicken Paprikash with Noodles

Name: Chicken Paprikash with Noodles
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 600 g chicken thighs; 2 tbsp sweet paprika; 200 ml sour cream; 1 onion; 400 g egg noodles; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Chicken Paprikash with Noodles is a comforting Hungarian classic, often prepared in pots that have seen generations of use. The dish is a staple for hearty dinners, particularly on chilly evenings when the warmth of paprika and tender chicken is most appreciated. It's a simple yet deeply satisfying meal that speaks to the everyday culinary traditions of Hungary.

At its heart, this dish is a celebration of flavors and textures. Sweet paprika lends a smoky warmth that envelops the succulent chicken thighs, while sour cream adds a luxurious tang. The egg noodles, soft and buttery, provide the perfect backdrop for the rich sauce, creating a harmonious balance that is both nourishing and indulgent.

Ingredients

600 gchicken thighs
2 tbspsweet paprika
200 mlsour cream
1onion
400 gegg noodles
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous pinch of fine sea salt to the water to season the noodles as they cook later. This step ensures the noodles are flavorful from the inside out.
While the water heats, prepare the sauce. In a wide pan, heat a small amount of oil over medium heat. Dice the onion finely and add it to the pan, stirring occasionally until it becomes translucent and soft, releasing its sweet aroma.
Add 600 g of chicken thighs to the pan with the onions. Cook, stirring occasionally, until the chicken is browned on all sides. This browning adds depth to the flavor of the dish.
Sprinkle 2 tbsp of sweet paprika over the chicken and onions, stirring well to coat the chicken evenly. The paprika should release a fragrant aroma as it heats, infusing the chicken with its rich, smoky flavor.
Stir in 200 ml of sour cream, mixing thoroughly until the sauce is smooth and creamy. Taste the sauce and add fine sea salt as needed to enhance the flavors. Let the sauce simmer gently, allowing the flavors to meld together.
Once the water is boiling, add 400 g of egg noodles to the pot. Cook the noodles until they are just shy of al dente, with a slight firmness in the center. Reserve a cup of the starchy pasta water before draining the noodles.
Combine the cooked noodles with the chicken and paprika sauce in the pan. Toss everything together, adding a splash of the reserved pasta water to loosen the sauce if needed. The noodles should be well-coated and the dish should have a creamy consistency.
Serve the Chicken Paprikash with Noodles hot, ensuring each portion has a generous amount of sauce and tender chicken pieces. The dish should be aromatic and inviting, with a vibrant color from the paprika.