Oven Chicken Paprikash
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- 6 small
- onions, halved
- garlic cloves
- 1 can(s)
- tomatoes, peeled and diced
- 1 Tbsp
- paprika, sweet mild
- 14.5 oz
- chicken broth
- 8 oz
- sour cream
- 1 lb
- noodles, cooked
1Put onions, garlic and tomatoes in bottom of large roasting pan.
2Season chicken to taste with salt and pepper.
3Put chickens in roasting pan, breast side up, then sprinkle paprika over chickens; pour over chicken broth.
4Cover with foil tightly and roast at 325 for 3 1/2-4 hours or until meat is falling off bone.
5Last hour of cooking, remove foil to allow chicken to brown.
6When chicken is done, remove large pieces of meat from breast bone and discard all bones; remove legs with thighs.
7Stir sour cream in remaining pan juices; season to taste with salt and pepper, then stir in cooked and drained noodles.
8Spoon onto serving plate; slice chicken breasts and arrange atop noodles with chicken legs and thighs.