Dairy Free Chicken Paprikash
This rich and creamy chicken dish offers a comforting flavor for any meal. It is a perfect dairy-free choice for a cozy family dinner.
Ingredients
- 2 lb Boneless Skinless Chicken Thighs
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 2 tbsp Dairy Free Butter
- 2 Large Yellow Onions, Thinly Sliced
- 1 Red Bell Pepper, Sliced
- 3 cloves Garlic, Minced
- 3 tbsp Sweet Hungarian Paprika
- 1 tsp Smoked Paprika
- 2 tbsp All Purpose Flour
- 1 tbsp Tomato Paste
- 1 1/2 cups Chicken Broth
- 3/4 cup Dairy Free Sour Cream
- 1 tsp Lemon Juice
- 12 oz Egg Noodles
- 2 tbsp Fresh Parsley, Chopped
Instructions
- Season the chicken thighs with salt and pepper. Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken for 4 minutes per side until browned, then transfer to a plate.
- Reduce the heat to medium and melt the dairy free butter. Add the onions and bell pepper and cook for 8-10 minutes until soft and golden, then stir in the garlic for 30 seconds.
- Take the skillet off the heat and stir in the sweet paprika, smoked paprika, flour, and tomato paste so the paprika does not scorch. Return to medium heat and stir for 1 minute.
- Whisk in the chicken broth, scraping up the browned bits. Return the chicken and any juices to the skillet, cover, and simmer for 20 minutes until the chicken is very tender.
- While the chicken simmers, cook the egg noodles in salted water according to package directions and drain.
- Whisk 1/2 cup of the hot sauce into the dairy free sour cream to warm it, then stir the mixture back into the skillet over low heat. Do not let it boil. Stir in the lemon juice and adjust the salt to taste.
- Spoon the chicken and sauce over the noodles and sprinkle with parsley.
Nutrition
Serving: 1servingCalories: 583kcalCarbohydrates: 54gProtein: 40gFat: 23g