Paprika Chicken with Egg Noodles

Name: Paprika Chicken with Egg Noodles
Yield: serves 4
Ingredients: Salt; 1/2 pound extra-wide egg noodles; 2 tablespoons EVOO (extra-virgin olive oil), plus more if needed; 2 pounds boneless skinless chicken, dark or white meat, cut into 1-inch pieces; Black pepper; 2 garlic cloves, finely chopped; 2 red bell peppers, seeded, quartered lengthwise, and thinly sliced; 1 large onion, quartered lengthwise then thinly sliced; 2 round tablespoons ground sweet paprika, a couple palmfuls; 1/2 teaspoon ground allspice (eyeball it in your palm); 2 cups chicken stock; 1 cup sour cream; 2 tablespoons butter, cut into small pieces; 2 to 3 tablespoons finely chopped fresh dill; 2 to 3 tablespoons finely chopped fresh chives; 1/4 cup chopped cornichons or baby gherkin pickles

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

Salt

/2 pound extra-wide egg noodles

tablespoons EVOO (extra-virgin olive oil), plus more if needed

pounds boneless skinless chicken, dark or white meat, cut into 1-inch pieces

Black pepper

garlic cloves, finely chopped

red bell peppers, seeded, quartered lengthwise, and thinly sliced

large onion, quartered lengthwise then thinly sliced

round tablespoons ground sweet paprika, a couple palmfuls

/2 teaspoon ground allspice (eyeball it in your palm)

cups chicken stock

cup sour cream

tablespoons butter, cut into small pieces

2 to 3

tablespoons finely chopped fresh dill

2 to 3

tablespoons finely chopped fresh chives

/4 cup chopped cornichons or baby gherkin pickles

Need to make a substitution?

Preparation

Step 1
Bring a large pot of water to a boil, salt the water, and cook the noodles to al dente.
Step 2
While the water is coming to a boil, place a large skillet over medium-high heat with the EVOO. Season the chicken liberally with salt and pepper and brown the meat for a few minutes on each side. Transfer to a plate and reserve.
Step 3
Add the garlic, bell peppers, and onions to the pan, season with salt and pepper, and cook to soften, 7 to 8 minutes. Add a drizzle more EVOO if the pan seems dry. Add the chicken back to the pan and stir in the paprika, allspice, and stock. When the stock comes to a bubble, reduce the heat to a simmer and cook for 5 more minutes. Turn off the heat and stir in the sour cream.
Step 4
Drain the egg noodles and return them to the hot pot. Toss with the butter, dill, and chives to coat.
Step 5
Ladle the chicken over the noodles in shallow bowls and top with chopped cornichons or gherkin pickles.

Rachael Ray's Look + Cook

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes