Thursday, July 17, 2008

Hungarian Chicken Paprikash

This is a meal I remember having had as a kid but I think it must be 15 or so years since I last had it. After seeing it some posts on the What's Cooking board about it, I decided to give it a try and see if I still liked it. I even purchased the Hungarian style paprika. I served it over the Healthy Harvest whole wheat wide noodles, just like my Mom used to do. My husband had never had it but since he's always a willing participant I figured he would go for it. The outcome?? We loved it! And it's easy. And since I have that somewhat large container of Hungarian paprika, I believe I'll be making this again. The recipe I was guided by is from Everyday Gourmet's blog. Thanks for helping me make yet another awesome dinner!

Cooking spray or a couple turns of the pan with olive oil
1 pound of boneless skinless chicken breasts cut into cubes, seasoned with salt & pepper
2 1/2 cups of chicken stock
2 tablespoons of Hungarian Paprika
1 teaspoon of chili powder
1 shallot, diced
2 cloves of garlic minced (I used the jarred kind as I was out of fresh)
8 oz of sour cream
2 tablespoons of flour

Heat the skillet. Add in cubed chicken, sprinkle with salt and pepper ( I recommend more salt than pepper) and brown.
Remove the chicken from the pan
Add in diced onion and garlic, paprika, chili powder ( and a splash of chicken stock) and allow to cook until tender.
Place chicken back in pan, saute for about 3 minutes
Add remaining chicken stock and allow to reduce slightly, approx 5-10 minutes
Meanwhile, In a large bowl add flour to sour cream and combine well.
Remove chicken from pan with slotted spoon once more.
Slowly whisk the sauce into the bowl of sour cream and flour until well combined.

Put the chicken back in and allow to thicken and heat through for another 2-3 minutes.




2 comments:

Joelen said...

It's been a long time since I had Hungarian Paprikash and I'm wishing the weather would be cooler so I can fill up on it! Looks great :)

~Amber~ said...

This sounds pretty tasty. Thanks for sharing.