Wednesday, October 5, 2011

Weeknight Dinner: Chicken Paprikash

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I had heard of Chicken Paprikash, but never realized how easy it was to make!  This beautiful post from Elise's Kitchen really got me thinking about how great it would be to make!  John loves paprika (incidentally, so does my Dad).  And we had sour cream already which made this meal an easy one to whip up for the two of us!  It was all coming together beautifully for Saturday night.

John happened upon the recipe (which I left laying out--should have known better) and said in a surprised tone, "This isn't Chicken Paprikash".  In a just AS surprised (maybe slightly angry) tone, I replied, "You KNOW what that dish it????".  Turns out his aunt who passed away from cancer just a few months ago, used to make the dish all the time and it was one of John's favorites.  Well, I knew I was on the right track with the paprika thing. 

That being said, although he (of course) liked his aunt's version best; he loved this version too!  I added a bit more spice into it than the original recipe from Elise's Kitchen but, it was delicious all the same AND much healthier for us both!  John doesn't remember much about his aunt's recipe except that it used a "lot of heavy cream".  For a fact, this was much healthier!  Although, I did tell him we will start looking into getting that recipe from one of his cousins or his uncle. I'd love to be able to keep one of his family favorites alive for him.
Chicken Paprikash (adapted from here)
Serves:  2
1 slice of bacon
2 chicken breasts
2 tablespoons olive oil
1 onion
1 cup mushrooms
1 cup peppers (I used red and green)
6 tablespoons paprika
12 ounces lite sour cream
1/2 cup chicken broth
2 teaspoons salt
1 teaspoon pepper
6 ounces egg noodles
12 ounces fat-free sour cream

First slice the bacon into thin strips and cut the chicken into bite-sized chunks.  Add one tablespoon of olive oil to a large saucepan.  Add the bacon strips and cook 3-5 minutes, until fat has rendered.  Add onions and cook about 5 minutes, until translucent.  Add the chicken to the pan and brown the chicken on all sides.  Stir in the mushrooms and peppers and cook until peppers have wilted.  Add the paprika.  Cook for one minute more, taking care not to burn the paprika.  To the pot, add chicken stock (or water) and salt and pepper until it almost covers the chicken and stir thoroughly.  Let the chicken simmer until completely cooked about 30 minutes.  In the meantime, make the egg noodles according to package direcitons.  When the chicken is completely cooked, whisk sour cream, slowly, until the sauce is creamy.  Cook a few minutes more over low heat. 

Serve the chicken over the egg noodles with plenty of sauce. 

This is another dish that really is hard to capture on film.  Elise did a beautiful job and makes it look so appetizing (which is one of the reasons the recipe stopped me in my tracks in the first place!). 

Until the next time my oven is on...

1 comment:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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