Monday, September 28, 2015

Hungarian Style Chicken Paprikash - Low Carb & Gluten Free

This evening we are having Hungarian Style Chicken Paprikash for dinner and I don't have to cook because I actually made it for dinner last night when both of my sons came to eat with us. We are having the leftovers for dinner this evening. I added cooked sliced mushrooms to it this time, even though it isn't traditional to add them. I really liked the addition of them (hubby just picked them I also added a little extra chicken. It turned out great. I enjoyed mine over yellow squash ribbon "noodles" made simply with a regular vegetable peeler, then sauteed in butter for a few minutes. The rest of the family ate theirs over regular buttered  noodles. I snapped a few photos below and included a couple photos of serving suggestions near the bottom from previous times that I've made it. I also included the recipe. Enjoy!

Ready for the oven
Fresh out of the oven...ready for sour cream to be stirred in
Ready to eat

Serving Suggestions
(one over yellow squash noodles and the other on zoodles)


Hungarian Style Chicken Paprikash


2 pound boneless, skinless chicken breast or chicken thighs
1 cup chicken stock or broth
1 (14.5 oz) can diced fire roasted tomatoes with juice (or regular tomatoes)
1 medium onion, sliced or diced
1 large clove garlic, minced
2 tablespoons olive oil, plus 1 tablespoon more, as necessary
1/2 - 1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons sweet Hungarian paprika (I used Szeged)
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
1 cup sour cream (sit out while casserole bakes so it isn't cold when stirred in)
Zucchini or squash noodles (or substitute wide egg noodles if not wheat/grain free)


Preheat oven to 400 degrees F. Cut chicken into approximate 1-inch sized chunks; pat dry with paper towels and season with salt and pepper. Heat oil in dutch oven over medium-high heat until hot. Add chicken and cook until lightly browned on all sides. Remove chicken to bowl and set aside.

Add 1 tablespoon olive oil to the pot chicken was cooked in and heat over medium-high heat; add onions to pan. Cook until soft and translucent, about 5 minutes. Add tomato paste and stir constantly for 1 to 2 minutes. Add garlic and cook another minute or so. Add chicken broth to de-glaze pan, stirring frequently and scraping bottom with a wooden spoon to loosen any browned bits. Add tomatoes with juice, paprika and cayenne; stir and bring just to a simmer. Season with salt and pepper, to taste.

Return chicken back to dutch oven and stir in, along with any juices that accumulated in bowl. Bake uncovered for about 35-45 minutes or until chicken is tender and sauce has reduced by about 1/3. Remove from oven and let sit about 5-7 minutes, uncovered.  Stir sour cream thoroughly into the mixture.  Serve over zucchini or yellow squash noodles, or noodles of your choice.

*Note: I sometimes like to add about 1 cup of cooked sliced mushrooms to my paprikash



Suzanne Looms said...

Fab. I made it with beef as a goulash. You reminded me that Hungarian traditional dishes tend to be much simpler than their Western variants.

Andrea at Opulent Cottage said...

This dish was amazing! The only problem is that it's so good that we ate way too much lol. Definitely one of our favorites!

BarbP said...

Really good! We had it over spaghetti squash and it was wonderful. I wish I'd made a double batch. Next time..

Gourmet Girl Cooks said...

Hi Suzanne,

So happy you enjoyed it. I thought I had responded to you (I know I ready your comment a few days ago). I apologize if I responded to you already (maybe via email?). Bet it was delicious with beef! :-)

Gourmet Girl Cooks said...

Hi Andrea,

I also thought I had responded to your comment but don't see my response here. I know I read your again, if I already did, I apologize. LOL on eating way too much. I know how that goes when you really like something. So happy you enjoyed it! :-)

Gourmet Girl Cooks said...

Hi BarbP,

I'm happy you enjoyed it. I like making extra so I have enough for leftovers another night and a lunch or two as well. :-)

Anonymous said...

This has got to be one of the most delicious dishes I've ever made!
I was a little deterred by the amount of paprika, but after gradually tasting and adding more, I ended up using the entire amount and it turned out perfect! I used low fat yogurt in place of sour cream and couldn't tell anything was missing.
Definitely a new staple in my kitchen. Thanks so much for sharing!

Anonymous said...

Slow cooker instructions?