You can swap brown rice for the egg noodles to add fibre to the dish.

Equipment Needed

Measuring cups and spoons, pot and lid, knife, cutting board, bowl, whisk, ladle and a rubber spatula


Cut the chicken thighs in half and place them on a plate.

Dice the onion and pepper.

In a large pot over medium-high heat, add the olive oil and chicken thighs. Brown thighs on both sides (approximately 5 minutes) then add the diced onion and pepper. Season with sea salt and pepper and stir well.

Sauté for 5 minutes and add the paprika. Cook for 2 additional minutes, then add the stock and the diced tomatoes. Stir thoroughly to combine, reduce the heat to a simmer and cover with a lid.

Let cook for 45 minutes (stirring often), or until chicken is tender and the sauce has thickened. 

While the chicken simmers, cook the noodles as per package instructions. 

Once the noodles have been cooked and drained, place them back in the hot dry pot and add the garlic butter. Let it melt and coat the noodles.

To finish the sauce, combine the sour cream and gluten free flour in a bowl. Stir continuously to form a thick paste.

When the chicken is finished cooking, remove it from the heat and ladle a 1/2 cup of the hot liquid into the bowl with the sour cream and flour. Whisk thoroughly, then repeat this step two more times.

Using a rubber spatula, transfer the mixture into the chicken pot and combine everything into one smooth sauce. 

Let the remaining heat in the pot bring everything together. Once you have a smooth, uniform texture, spoon the chicken and sauce over top of the buttered noodles and serve immediately.