Paprika Chicken with Egg Noodles & Peas

Paprika Chicken with Egg Noodles & Peas

by 8 people

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Makes: 4 servings

Prep: 15 mins

Cook: 50 mins

  • 1 tablespoon EVOO
  • 1 whole chicken (3 1/2 lbs.), cut into 8 pieces
  • 2 onions, thinly sliced
  • 3 tablespoons paprika
  • 8 ounces wide egg noodles
  • 1 cup frozen peas
  • 3/4 cup sour cream
  1. In a large skillet, heat the EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, 7 minutes. Turn and cook 7 minutes more. Transfer to a plate.
  2. In the same skillet, cook the onions, stirring, until golden, 7 minutes. Add the paprika and cook, stirring often, 5 minutes. Add 1 1/2 cups water and bring to a simmer. Add the chicken, cover and simmer over medium-low until cooked through, 15 to 20 minutes.
  3. Meanwhile, in a large pot of boiling water, cook the noodles until al dente. Drain; return to the pot.
  4. Transfer the chicken to a platter. Add the peas to the skillet and simmer for 2 minutes. Remove from the heat. In a medium bowl, whisk the sour cream and 1 1/2 cups sauce, then whisk mixture into the pan. Toss half the sauce with the noodles; divide among plates. Top with the chicken and remaining sauce.
Tip An Extra Buck Will Buy You...Sliced Mushrooms
  • Give the sauce depth by adding some sliced white mushrooms.

Recipe by Janet Taylor McCracken