- 8 bone-in, skin-on chicken thighs
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 2 red or yellow bell peppers, seeds and stems removed and thinly sliced
- 2 tablespoons sweet paprika
- 1 (15 ounce) can of crushed tomatoes
- 1½ cup water or chicken stock
- 3 tablespoons all purpose flour
- ½ cup sour cream
- 1 pound wide noodles
Step 1: Season chicken with salt and pepper. In a large heavy pot, heat oil over high heat. Cook chicken skin side down until the skin is crispy, about 5 minutes. (Hint: If chicken won’t release from the pan, it is not time to flip it yet.) Turn chicken over and cook until golden, about 6 minutes more. Transfer to a plate.
Step 2: Reduce heat on your pot to medium. Add in onion and peppers and cook until softened remembering to stir frequently. Season with paprika.
Step 3: Once onions and peppers are soft, add in crushed tomatoes and water/stock and stir, scraping all of the flavorful bits off of the bottom of the pot. Turn heat up to high and bring mixture to a boil. Return chicken to the pot, skin side up and reduce heat back down to medium. Cover pot and cook until chicken is cooked through, about 20 minutes.
Step 4: While chicken is cooking, cook noodles in a large pot of salted water until al dente, Drain noodles.
Step 5: In a small bowl whisk together sour cream and flour. Stir sour cream mixture into pot with chicken and cook for 5 minutes before serving chicken and sauce over prepared noodles.
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