- Main
- Chicken
- Italian
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the paprikash
- 2 1/2 lb
bone-in, skin-on chicken thighs, about 6 thighs, patted dry
kosher salt, to taste
black pepper, to taste
- 2 tbsp
neutral oil or lard
- 2
yellow onions, thinly sliced
- 2
red or yellow bell peppers, seeded and sliced into strips
- 3 cloves
garlic, minced
- 3 tbsp
sweet Hungarian paprika
- 1/4 tsp
hot paprika or cayenne (optional)
- 1
tomato, chopped, or 1 tbsp tomato paste
- 1 1/2 cups
chicken broth
For the sour cream finish
- 1 cup
full-fat sour cream, at room temperature
- 2 tbsp
all-purpose flour
For the noodles
- 12 oz
wide egg noodles
- 3 tbsp
unsalted butter
- 2 tbsp
fresh parsley, chopped (optional)
Contains milk (full-fat sour cream, unsalted butter), eggs (wide egg noodles) and wheat (all-purpose flour, wide egg noodles).
Not checked: bone-in, skin-on chicken thighs, neutral oil or lard, red or yellow bell peppers, hot paprika or cayenne.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Season the chicken thighs all over with salt and pepper. Heat the oil in a large Dutch oven or deep skillet over medium-high heat until it shimmers.
5 min
- 2 1/2 lb bone-in, skin-on chicken thighs
- kosher salt
- black pepper
- 2 tbsp neutral oil or lard
- Step 2
Add the chicken skin side down and sear without moving it until the skin is deep golden, 6 to 8 minutes. Flip and sear 2 minutes more, then transfer to a plate. Pour off all but about 2 tablespoons of fat.
10 min
- Step 3
Lower the heat to medium. Add the onions and peppers with a pinch of salt and cook, stirring now and then, until soft and lightly golden, about 10 minutes. Stir in the garlic and cook 1 minute.
11 min
- 2 yellow onions
- 2 red or yellow bell peppers
- 3 cloves garlic
- Step 4
Take the pan off the heat and stir in the sweet paprika and hot paprika, if using, so it coats the onions without scorching (paprika turns bitter if it burns). Return to medium heat, add the tomato and the broth, and scrape up any browned bits from the bottom.
3 min
- 3 tbsp sweet Hungarian paprika
- 1/4 tsp hot paprika or cayenne
- 1 tomato
- 1 1/2 cups chicken broth
- Step 5
Nestle the chicken back in skin side up along with any juices from the plate. Bring to a gentle simmer, cover, and cook until the chicken is very tender and pulls easily from the bone, about 35 minutes.
35 min, hands-off
- Step 6
While the chicken braises, bring a large pot of salted water to a boil. Cook the egg noodles until just tender, about 7 minutes, then drain and toss with the butter and a pinch of salt. Cover to keep warm.
12 min
- 12 oz wide egg noodles
- 3 tbsp unsalted butter
- Step 7
Move the chicken to a plate. Turn off the heat under the pan and let the sauce stop bubbling, 2 to 3 minutes. In a bowl, whisk the sour cream and flour until smooth, then whisk in about 1 cup of the hot sauce a ladle at a time to warm it through.
5 min
- 1 cup full-fat sour cream
- 2 tbsp all-purpose flour
- Step 8
Stir the sour cream mixture back into the pan. Set over low heat and cook, stirring, just until the sauce thickens slightly, 3 to 4 minutes; do not let it boil or it may separate. Taste and add salt and pepper.
4 min
- kosher salt
- black pepper
- Step 9
Return the chicken to the sauce to warm for a minute, then serve over the buttered noodles with plenty of sauce spooned over, scattered with parsley.
2 min
- 2 tbsp fresh parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026