Paprika Chicken with Egg Noodles (w/ optional vegetarian option)

 

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With vegetarian version
 
 

My parents came into town for a week during the holidays. As you all know, they are one of my biggest fans, so I had a couple recipes on hand for them to try while they were in town.

 

During their second night with us, I made this Paprika Chicken. It was a hit among everyone….including Darryl! I was able to swap in a few vegetarian friendly ingredients, and it turned out just as good as the meat version  (shown below).

 

A couple quick notes. While I was making this, I doubled the recipe below, so keep that in mind when you are looking at the pictures for reference. My pictures will be double of what you have in your pan :)

 

Also, this recipe calls for sweet paprika. If you can find it, more power to you. The sweet version is difficult to come by, so I used paprika with a couple pinches of sugar.

 

This is a great, quick meal that was also appealing to the kiddos. Swap in this recipe for a chicken dish you are bored of eating, for a fun new meal!

XO Corey

 
 
 
 
Here is what you need: Serves 4

1/2 pound extra wide egg noodles
- 2 pounds boneless, skinless chicken, dark or white meat (or 2 bags Morning Star Chik’n Stips for veggie version)
- Pepper & Salt
- 1 large onion, quartered lengthwise then thinly sliced
- 2 red bell peppers, seeded, quartered lengthwise and thinly sliced
- 2 cloves garlic, finely chopped
- 2 round tablespoons ground sweet paprika, a couple of palmfuls
- 1/2 teaspoon ground allspice, eyeball the amount in your palm
- 2 cup chicken stock (or veggie broth for vegetarian version)
1 cup sour cream
2 tablespoons butter, cut into small pieces
2-3 tablespoons finely chopped fresh dill
2 tablespoons chopped fresh chives
1/4 cup chopped cornichons or baby Gherkin pickles

 

 

1. Place a large pot of water over high heat to cook the pasta. When the water boils, salt it well and drop the pasta in. Cook to al dente according to package directions.

 

 

2. While pasta is cooking, place a large skillet over medium-high heat with 2 about 2 tbsp of olive oil.

3. Season the chicken with salt and pepper, and sear until golden brown, about 5 minutes.

 

4. Remove from the pan and set aside.

 

 
 
 

 5. Add the onion, bell peppers and garlic to the pan.

 

6. Cook until the veggies have softened, 7-8 minutes. Add a drizzle more EVOO if the pan seems dry.

7. Season with salt and pepper, and return the chicken to the pan.

8. Add the paprika, allspice and stock to the pan and bring up to a bubble. Simmer until the chicken has cooked through, about 10 minutes more.

 

 

 
 
 

9. Remove the pan from the heat and stir in the sour cream. Set aside.

10. Drain the egg noodles and return to hot pot and toss the cooked noodles with the butter, dill and chives to coat. Ladle the chicken over the noodles and garnish with the chopped cornichons (mini pickles).

 

 

 

 

 

 

Thank you for the wonderful visit Mom & Dad! Love you!

 

 

I hope everyone had a wonderful holiday. I am glad to be getting back to the normal routine :) From our family to yours……Happy New Year!

 
 
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ pound extra wide egg noodles
  • - 2 pounds boneless, skinless chicken, dark or white meat (or 2 bags Morning Star Chik’n Stips for veggie version)
  • - Pepper & Salt
  • - 1 large onion, quartered lengthwise then thinly sliced
  • - 2 red bell peppers, seeded, quartered lengthwise and thinly sliced
  • - 2 cloves garlic, finely chopped
  • - 2 round tablespoons ground sweet paprika, a couple of palmfuls
  • - ½ teaspoon ground allspice, eyeball the amount in your palm
  • - 2 cup chicken stock (or veggie broth for vegetarian version)
  • 1 cup sour cream
  • 2 tablespoons butter, cut into small pieces
  • 2-3 tablespoons finely chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • ¼ cup chopped cornichons or baby Gherkin pickles
Instructions
  1. Place a large pot of water over high heat to cook the pasta. When the water boils, salt it well and drop the pasta in. Cook to al dente according to package directions.
  2. While pasta is cooking, place a large skillet over medium-high heat with 2 about 2 tbsp of olive oil.
  3. Season the chicken with salt and pepper, and sear until golden brown, about 5 minutes.
  4. Remove from the pan and set aside.
  5. Add the onion, bell peppers and garlic to the pan.
  6. Cook until the veggies have softened, 7-8 minutes. Add a drizzle more EVOO if the pan seems dry.
  7. Season with salt and pepper, and return the chicken to the pan.
  8. Add the paprika, allspice and stock to the pan and bring up to a bubble. Simmer until the chicken has cooked through, about 10 minutes more.
  9. Remove the pan from the heat and stir in the sour cream. Set aside.
  10. Drain the egg noodles and return to hot pot and toss the cooked noodles with the butter, dill and chives to coat. Ladle the chicken over the noodles and garnish with the chopped cornichons.

Comments

  1. Yummy Chicken recipes and good family. nice clicking and looking good.

  2. Yum! This really looks great. I love a good chicken recipe!

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