Chicken Paprikash - cooking recipe

Ingredients

2 1/4 c. water
2 chicken bouillon cubes
2 c. frozen chopped onions
2 Tbsp. tomato paste
1 Tbsp. plus 1 tsp. paprika
2 c. bow tie macaroni (4 oz.)
8 chicken thighs (2 lb.)

Preparation

Put water and cubes in a 4-quart Dutch oven over high heat. While liquid comes to a boil, stir in onions, tomato paste and paprika.
When liquid returns to a boil, stir in pasta.
Pull off chicken skin with a paper towel.
Add chicken to pot.
Let mixture boil about 1 minute.
Reduce heat to low.
Cover and simmer 35 to 40 minutes, until chicken is tender.