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Paprika Chicken Thighs with Spinach and Egg Noodles


  • Salt and pepper

  • 1/2 pound extra-wide egg noodles

  • 2 tablespoons tomato paste

  • 1 tablespoon sweet smoked paprika (about a palmful)

  • About 1 1/2 teaspoons Worcestershire sauce

  • About 1 teaspoon hot sauce

  • 8 pieces skinless, boneless chicken thighs

  • About 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling

  • 2 tablespoons butter

  • 1 large clove garlic, grated or finely chopped

  • 1 shallot, finely chopped, or 1/4 cup finely chopped onion

  • 2 bunches fresh spinach leaves, cleaned and sliced, or 1 box thawed frozen chopped spinach

  • 1/4 cup chopped fresh herbs, such as dill and parsley (optional)


Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

While the pasta is working, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, worcestershire and hot sauce.

Pre-heat a grill pan or large skillet over medium-high heat. Drizzle the chicken thighs with EVOO and season with salt and pepper. Add to the grill pan or skillet. Cook until browned on the bottom, about 5 minutes. Flip and baste liberally with the paprika paste. Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste.

In a large skillet, add about 1 tablespoon EVOO and the butter to melt over medium heat. Add the garlic and shallot (or onion) and cook for 3 minutes. Add the spinach to wilt (or heat through the thawed spinach).

Drain the egg noodles and add to the spinach along with the herbs, if using. Divide among 4 plates and serve with 2 chicken thighs each.