Pulled Chicken Paprikash with Egg Noodles
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Pulled Chicken Paprikash with Egg Noodles

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

Preparation

Serves: 4

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. 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...