5 - 6 bone in skin on chicken thighs
2 teaspoons salt, divided
1/3 cup sweet Hungarian paprika (not hot, not sharp, not smoked - very important!)
1 (12 ounce) jar roasted red peppers, drained and rinsed
2 Tbl tomato paste
1 Tbl white vinegar
1 Tbl vegetable oil
1 large yellow onion, diced
4 large carrots, peeled, and cut into chunks about the same size as the meat
1/2 cup low sodium chicken broth
1/4 cup sour cream
Heat the oven to 325 with the rack in the lower middle position.
Peel the skin off the chicken and discard. Sprinkle chicken with the salt and set aside.
Place paprika, roasted red peppers, tomato paste, and vinegar in a blender or food processor and blend smooth.
Heat vegetable oil in a large dutch oven on the stove over medium high heat. Add onions and cook until translucent and softened, 8 to 10 minutes. Add paprika paste and cook until fragrant, about 1 minute. Off heat, add the carrots, chicken, and chicken broth and stir to coat.
Add the lid and place in the oven. Cook for 2 hours until chicken and carrots are very tender. Remove chicken to a plate and shred. Discard the bones. Add the chicken back to the pot. Stir in sour cream and serve over cooked egg noodles.
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