Ready for the oven |
Fresh out of the oven...ready for sour cream to be stirred in |
(one over yellow squash noodles and the other on zoodles)
Hungarian Style Chicken Paprikash
INGREDIENTS:
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)
DIRECTIONS:
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.
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
*Note: I sometimes like to add about 1 cup of cooked sliced mushrooms to my paprikash
8 comments:
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.
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!
Really good! We had it over spaghetti squash and it was wonderful. I wish I'd made a double batch. Next time..
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! :-)
Hi Andrea,
I also thought I had responded to your comment but don't see my response here. I know I read your comment...so 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! :-)
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. :-)
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!
Slow cooker instructions?
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