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eastern-european

Hungarian Chicken Paprikash with Egg Noodles

This simmered dish pairs boneless skinless chicken thigh with egg noodles, chicken broth and sour cream. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
58 g Carbohydrates
26 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 155g boneless skinless chicken thigh 188 kcal
  • 59g egg noodles (dry) 227 kcal
  • 41g sour cream 81 kcal
  • 73g yellow onion 29 kcal
  • 109g diced tomatoes (canned) 20 kcal
  • 109g chicken broth (low sodium) 7 kcal
  • 9g canola oil 80 kcal
  • 5g sweet paprika 15 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. egg noodles (dry)
    Bring a small pot of salted water to a boil and cook egg noodles until tender; drain and toss with a little of the cooking water to keep loose.
  2. canola oilsaltblack pepper
    Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat and sear chicken until lightly browned, 3-4 minutes.
  3. yellow onionsweet paprika
    Add onion to the skillet and cook until softened, 4 minutes. Add paprika and stir for 20 seconds to bloom without burning.
  4. diced tomatoes (canned)chicken broth (low sodium)
    Stir in diced tomatoes and chicken broth; simmer 6-8 minutes until chicken is cooked through and sauce reduces slightly.
  5. sour creamsaltblack pepper
    Reduce heat to low and stir in sour cream until smooth. Taste and adjust salt and pepper.
  6. egg noodles (dry)
    Serve chicken and sauce over noodles.

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