This classic dish will make a great addition to your weekly repertoire. In this version, Lori combines our Hungarian Sweet and Smoked Hot Paprikas for a small twist that makes for big flavor!
1/4 cup pure avocado oil
1 3 lb chicken, cut in 6-6 pieces, skin on
salt and pepper
1/2 cup flour
1 large Spanish onion, sliced
2 cloves garlic, minced
1 T Hungarian Sweet paprika
1 T Hot Smoked paprika
1 cup tomato puree or diced tomatoes
1 1/2 cups low-sodium chicken stock
3/4 cup sour cream
2 T Italian parsley, finely chopped
1 16oz package egg noodles
Heat avocado oil to medium-high in a large dutch oven. Season chicken with salt and pepper then dredge in flour. Shake excess flour off of chicken and cook chicken in hot oil until browned on all sides, about 6-8 minutes per side, working in batches if necessary. Remove chicken to a plate and set aside. Cook onions, garlic and paprikas in oil until vegetables are soft. Add tomatoes and broth, bring to a boil. Reintroduce chicken to liquid, reduce heat and cover. Cook over medium-low heat for 45 minutes, until chicken is cooked through and sauce has thickened slightly.
Meanwhile, cook egg noodles according to package directions. When chicken is done, remove to a serving platter. Add sour cream and parsley to sauce, stirring well to combine. Pour sauce over cooked egg noodles and serve with chicken pieces.