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Rach uses rotisserie chicken as a short-cut ingredient to pull together this quick and easy paprikash with egg noodles.
You can also make this with a whole, uncooked chicken using this quick recipe for making faux rotisserie chicken in an Instant Pot.
Want more delicious chicken ideas? Check out our 50 All-Time Most Popular Chicken Recipes.
Ingredients
- 1 rotisserie chicken
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 large onion, finely chopped
- Salt and pepper
- 4 cloves garlic, sliced or grated on large side of rasp grater
- 3 tablespoons paprika (I use a mix of hot, smoked and sweet paprika, my own blend for spicy and smoky flavor—for mild, use all sweet; for smoky but not hot, 2 sweet and 1 smoked)
- One 14-ounce can crushed or chopped fire-roasted tomatoes
- 1 roasted red pepper, finely chopped (or 1 jar pimientos)
- 2 cups chicken bone broth or stock
- ¾ cup sour cream
- 12 ounces wide egg noodles
- 2 tablespoons butter
- 1 cup fresh herbs, dill, parsley and chives, combined, loosely packed, then finely chopped
Yield
Serves: 4
Preparation
Remove skin and bones from chicken and shred the chicken into bite-sized pieces with your hands.
Heat a Dutch oven or pot over medium heat with EVOO, 3 turns of the pan, and add onions and season with salt and pepper, soften 5 to 7 minutes, add garlic and stir 2 minutes more, add paprika and stir, add tomatoes, roasted peppers, and broth or stock and bring to a bubble. Add chicken and let simmer for 20 minutes. Stir in sour cream to finish.
Meanwhile, bring a large pot of water to a boil and cook egg noodles 1 minute less than package directions. Reserve ½ cup water and drain, return to hot pot with butter and water and about ⅔ of herbs. Toss 1 minute.
Serve chicken on egg noodles and top with remaining herbs.