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2 tablespoons sunflower or other neutral oil1 large yellow onion, finely chopped3 bay leaves4 cloves garlic, minced4 tablespoons sweet paprika3/4 teaspoon hot paprika1 cup diced tomatoes, fresh or canned1 cup diced Hungarian peppers12 skinless, boneless chicken thighs, about 2 pounds, cut into 1-inch pieces1 1/2 to 2 cups chicken stock, preferably homemadeKosher salt and freshly ground black pepper¼ cup Greek yogurt1/4 cup sour cream1 pound store-bought egg noodles1 tablespoon unsalted butterFlat leaf parsley leaves as a garnish
Heat a large heavy Dutch oven over medium high heat. Add the oil and heat until the oil is rippling and begins to smoke. Add the onions and bay leaves and cook for 5 to 7 minutes until the onions are golden brown. Add the garlic and cook for 10 seconds. Add the sweet and hot paprika, tomatoes and peppers and cook for 1 minute.
Add the chicken pieces and enough chicken stock to cover the vegetables and simmer for 10 to 15 minutes. Season with salt and pepper.
In the meantime, bring a pot of salted water to a boil. Add the noodles and cook until tender. Toss with butter and salt.
In a small bowl, stir the yogurt and sour cream together.
To serve, place the noodles in a bowl. Make a well in the center of the noodles and spoon some of the chicken paprikash into the well. Place a dollop of the sour cream/yogurt onto the top. Garnish with parsley.
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