Smoky Skillet Chicken Paprikash with Egg Noodles
BBQ Spot
4
15 minutes
30 minutes
578
Essential Tools
Measuring spoons
Large oven-safe skillet
Tongs
Large plate
Chef knife or paring knife
Measuring cups
Wooden spoon
Instant-read thermometer
Large sauce-pot with lid
Strainer
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1¼ pounds)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 garlic cloves, smashed
- 1 cup chopped yellow onion
- 1 tablespoon smoked paprika
- 2 teaspoons Cool Smoke Everything Rub
- 1 can (14.5 ounces) no salt added diced tomatoes
- ½ (16-ounce) package wide egg noodles
- 3 tablespoons melted unsalted butter
- ½ cup sour cream, at room temperature
- 2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. In a large oven-safe skillet, cook chicken thighs, skin side down, over medium-high heat for 8 minutes or until skin is crispy. Transfer the chicken thighs to a large plate.
- In the same skillet, cook the garlic and onion over medium heat for 3 minutes or until very tender, stirring frequently. Add the paprika and Cool Cmoke Everything Rub, and cook 30 seconds, stirring constantly. Add the tomatoes with their juice and heat to a simmer. Add the chicken thighs, skin side up, and transfer skillet to oven. Roast the chicken for 15 minutes or until a thermometer inserted into the chicken reaches 165°F.
- In a large saucepot, prepare noodles as label directs. Drain, return to the pot and toss with the butter. Cover to keep warm. Makes about 5 cups.
- Stir the sour cream into the chicken mixture. Makes about 2 cups.
- Serve the chicken over noodles sprinkled with parsley.
