- Marinate Time
- 20 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- slices bacon, chopped
- onion, sliced
- 1 tbsp
- smoked paprika
- 11/2 pounds
- boneless skinless chicken thighs, cut into 11/2-inch pieces
- 2 tbsp
- Compliments Unbleached Flour
- 1 can
- Fire Roasted Diced Tomatoes
- 14.5 ounces
- 1 cup
- Compliments Chicken Broth
- cloves garlic, minced or pressed minced Italian parsley (optional)
- Hot, cooked Sensations Broad Egg Noodles
In a 12-inch nonstick frying pan, combine bacon, onion, and paprika over medium high heat.
Stir often until onion is soft and bacon sizzles, 7-8 minutes.
Add chicken and stir often until chicken is partially browned but still pink in center, 4-5 minutes.
Sprinkle flour over chicken and onions. Stir over the heat for 1 minute.
To pan, add tomatoes and their juice, broth, and garlic.
Bring to a simmer, then coverand simmer until chicken is no longer pink in center (cut to test) and juices have thickened somewhat, about 4 minutes.
Transfer stew to a serving dish and sprinkle with parsley if desired.
Serve immediately with hot, cooked noodles.
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