Instructions

Bring a large covered pot of water to a boil over high heat with some of the salt.

While the water heats, thinly slice the cucumber and toss it in a serving bowl with the vinegar, honey, and a pinch of salt, then chill.

Chop the parsley and leave it on a small plate for serving.

Thinly slice the onion and the red bell pepper and mince the garlic.

Cut the chicken thighs into 1.5-inch pieces and season with the remaining salt and the pepper.

Heat the oil in a 12-inch skillet over medium-high heat for 2 minutes, add the chicken, and sear 4 minutes until golden on one side.

Stir in the onion and red pepper and cook 5 minutes, stirring now and then, until softened and just browning at the edges.

Add the garlic, paprika, and tomato paste and stir 1 minute until fragrant and brick red.

Pour in the broth, scrape up the browned bits, cover, and simmer over medium-low 12 minutes until the chicken is tender.

Meanwhile, drop the egg noodles into the boiling water and cook 6 to 7 minutes until tender, then drain and toss with the butter.

Whisk the sour cream and cornstarch in a small bowl, then whisk in a spoonful of the hot sauce to warm it.

Check the chicken reads 165 F (74 C), then stir the sour cream into the skillet over low heat for 1 minute until creamy, without boiling.

Spoon the paprikash over the buttered noodles, scatter with the parsley, and serve the cucumber salad on the side.

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Chicken Paprikash with Buttered Egg Noodles & Cucumber Salad