Smoky Skillet Chicken Paprikash with Egg Noodles with Tuffy Stone Cool Smoke BBQ Everything Rub
Smoky Skillet Chicken Paprikash with Egg Noodles with Tuffy Stone Cool Smoke BBQ Everything Rub

Smoky Skillet Chicken Paprikash with Egg Noodles

  By bbqspot      

May 11, 2020

  • Yields: 4 Servings


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

Essential Tools

Measuring spoons

Large oven-safe skillet


Large plate

Chef knife or paring knife

Measuring cups

Wooden spoon

Instant-read thermometer

Large sauce-pot with lid



1In a large bowl, toss the chicken, cream, vinegar and 1 tablespoon KC Butt Spice. Cover with plastic wrap and refrigerate for at least 4 or up to 24 hours.

2Preheat the air fryer to 375°F for 5 minutes; line a rimmed baking pan with aluminum foil. In a large bowl, stir the crushed pork rinds, chickpea flour, thyme, pepper and remaining 1 tablespoon KC Butt Spice. Add the chicken pieces, one at a time, to the pork rind mixture to coat and place on prepared pan.

3Preheat 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 8 minutes or until skin is crispy. Transfer the chicken thighs to a large plate.

4In the same skillet, cook the garlic and onion over medium heat 3 minutes or until very tender, stirring frequently. Add the paprika and 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 15 minutes or until a thermometer inserted into the chicken reaches 165°F.


6In a large sauce-pot, prepare noodles as label directs. Drain, return to the pot and toss with the butter. Cover to keep warm. Makes about 5 cups.

7Stir the sour cream into chicken mixture. Makes about 2 cups.

8Serve the chicken over noodles sprinkled with the parsley.


  • Complexity: Intermediate
  • Prep Time: 35 Minutes
  • Yield: 4 Servings

Approximate nutritional values per serving (1 chicken thigh, ½ cup sauce, 1 ¼ cups noodles):

  • 578 Calories
  • 29g Fat (13g Saturated)
  • 218mg Cholesterol
  • 854mg Sodium
  • 49g Carbohydrates
  • 5g Fiber
  • 7g Sugars
  • 29g Protein 


No egg noodles? Try this dish served overcooked orzo, rice, or barley.

Like it spicy?? Add an extra pinch of ground cayenne or chipotle pepper.

2020-05-11T18:27:47-05:00Comments Off on Smoky Skillet Chicken Paprikash with Egg Noodles