Chicken Paprikash with Noodles

8-10 chicken thighs
1/4 tsp salt
2 TBSP canola oil
1/2 c. onion, diced
1/2 c. red pepper, diced
2 cloves garlic, minced
3 TBSP flour
2 TBSP paprika
1/4 tsp cayenne pepper
2 c. chicken broth
2 tomatoes, diced
1 c. sour cream
1 package noodles of your choice

Heat oven to 350. In a frying pan, warm oil. Cook chicken thighs for 4-5 minutes each side on medium heat, sprinkle with salt. Once the chicken is cooked about 3/4 of the way, remove and set aside. In the same pan, add onion, red pepper, and garlic. Saute for 5 minutes until veggies are tender. Add flour, paprika, and cayenne. Stir frequently for 1-2 minutes so it does not burn. Then add chicken broth and tomatoes. Bring to a slight boil and let simmer for 5 minutes. Place chicken thighs in a 13x9in pan sprayed with cooking spray. Pour sauce over chicken thighs. Cover pan with foil and cook for 45-50 minutes until the chicken is done. While the chicken cooks, start cooking pasta when there is about 20 minutes left. Remove from oven. Remove chicken from pan, set aside. In a small bowl, mix 1 c. of sour cream and 1 c. of sauce mixture from pan. Whisk well, then add to pan with the remaining sauce. Mix well, adding more flour if needed to help thicken up the sauce. Remove pasta and strain in a colander. Place pasta on a plate, topped with chicken and sauce. Serve and enjoy!


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