Thursday, October 16, 2014

Chicken Paprikash (Chicken Paprika)


Autumn is most definitely here; the leaves are changing & the air is crisp. I love this time of year in New England - not only for the sight of changing foliage, but for the distinctive scent of autumn. The air smells like newly fallen leaves, damp earth, and fruitwood smoke from wood burning fires. It all works together to create the "feel" of the season. My cooking also starts to reflect the shortening days: there is something so alluring (and comforting) about pulling up a chair to a plate of rich, beautifully-sauced, goodness when there is a chill in the air. 

My Chicken Paprikash (Paprika Chicken) shows off the full bodied flavors of smoked paprika and garlic, combined with bell peppers, onions, and savory chicken. Hungarian in origin, this variation is easy enough to make for a weeknight dinner, but features all the bold flavors that you might expect of a dish simmered for hours. Serve with a side of broad egg noodles and you have a lovely warming meal in under an hour!

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Chicken Paprikash (Chicken Paprika)
serves 4


1 pack of 5-6 boneless, skinless chicken thighs (you could use a mix of breasts & thighs, just be aware of cooking times)
1 3/4 cups chicken stock, homemade or store-bought
2 tablespoons of butter (if dairy free, leave out the butter & add an additional tablespoon olive oil)
1 tablespoon olive oil
1 large onion, diced
1 green or red bell pepper, diced (I used half of each color here)
3 cloves garlic, crushed
2 tablespoons all purpose flour
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
salt & ground black pepper
1/4 cup of sour cream (optional)


Preheat your oven to 350F. Place the chicken thighs on a nonstick baking sheet, as flat as possible. Salt & pepper generously. Bake for 24-27 minutes, or until cooked through.

While the chicken is cooking, prepare the sauce. Begin by washing, seeding, and dicing (to a 1/4 inch dice), your pepper and onion. Crush the garlic and put aside.




In a large oven safe skillet or dutch oven, melt the butter (leave out if staying dairy-free, and instead add 1 extra tablespoon olive oil) with the olive oil over medium-high heat until just foamy. Add the onion, pepper, and garlic and cook until just tender, stirring occasionally. Be careful not to brown.



Add the 2 tablespoons of flour along with the cumin, paprika, cayenne pepper, and a generous pinch of salt & pepper to the pan. Stir with a wooden spoon while scraping the bottom of the pan for 2 minutes. This is your roux.




Add the stock and continue stirring until slightly thickened. Adjust salt & pepper to taste. Remove from the heat.



Once the chicken is cooked, add it to the pan, and coat with the sauce. Cover and place into the oven at 350F, for 10 minutes.

After 10 minutes, you can stir in the cup of sour cream (or omit this step to stay dairy free), and then place back into the oven, uncovered, for 10 more minutes. If skipping the sour cream, you are now ready to serve.


Plate over a generous helping of broad egg noodles and enjoy!




5 comments:

  1. This dish brings me back at my Grandmother's kitchen. It is so full of flavour and aroma - I should definitely try it. Amazing presentation!

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    1. What a beautiful food memory! Thank you for sharing!

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  2. This looks.........incredible. It's now on my list of things to make!

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  3. Also, may I make a suggestion? It would be super awesome if you had a 'print' button on your recipes so that users can have a recipe card type thing. Just a thought! Apologies if you have one and I'm just having a brain lapse.

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  4. Thank you! I hope you get a chance to make the Paprikash! Hmmm.... I will look into the print button option. Great idea!

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