2 tablespoons sunflower or other neutral oil
1 large yellow onion, finely chopped
3 bay leaves
4 cloves garlic, minced
4 tablespoons sweet paprika
3/4 teaspoon hot paprika
1 cup diced tomatoes, fresh or canned
1 cup diced Hungarian peppers
12 skinless, boneless chicken thighs, about 2 pounds, cut into 1-inch pieces
2 cups chicken stock, preferably homemade
1 1/2 to 2 cups chicken stock
Kosher salt and freshly ground black pepper
¼ cup Greek yogurt
1/4 cup sour cream
1 pound store-bought egg noodles
1 tablespoon unsalted butter
Flat 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.