Chicken Paprikash
Paprikash is a classic East European ‘goulash’ that is a Slavic version of comfort food. This recipe reduces the fat and potassium so you can enjoy the rich flavor and very satisfying portion.
Makes
Serving size
Ingredients
17-ounce chicken thighs, boneless and skinless (4 small thighs), cubed or shredded.
Pinch black pepper, freshly ground
2 tablespoons grapeseed oil or any neutral oil
2 tablespoons unsalted butter
1 large (300 grams) onion, thinly sliced
2 (6 grams) garlic cloves, minced
5 teaspoons sweet Hungarian paprika
1 teaspoon hot smoked Spanish paprika
2 cups vegetable broth, low-sodium
2 bay leaves
6 ounces egg noodles
3 tablespoons sour cream, room temperature
3 tablespoons yogurt, whole fat
1 tablespoon lemon juice
¼ teaspoon black pepper, freshly ground
2 tablespoons chopped fresh parsley for garnish
Special Equipment:
Ovenproof Skillet
Instructions
- Preheat oven to 325°F.
- Season chicken with pinch of pepper. Heat oil in a large, ovenproof skillet.
- Brown chicken on one side for 5 minutes. Transfer chicken to a plate.
- Add the butter to the skillet, along with the onions, garlic, sweet and hot paprika. Cook over medium heat until onions soften.
- Add vegetable broth and bay leaves. Bring to a simmer.
- Place chicken back to skillet brown side up. Place the skillet into the oven and bake until the chicken is fully cooked and tender, about 15 minutes.
- Remove only the chicken from the skillet and place on a platter. Cover chicken with foil to keep warm.
- Cook egg noodles according to package instructions or until al dente, while chicken is in the oven.
- Return the skillet to the stove and bring the liquid to a simmer over medium heat. Cook until reduced by one third.
- Remove from the burner and cool slightly.
- Whisk the sour cream, yogurt, and lemon juice and black pepper in a measuring cup until well combined. Stir dairy mixture into the sauce, whisking to blend well.
- Add the reserved chicken to the sauce.
- Divide noodles (⅔ cup) onto 6 plates, add ½ cup of chicken paprikash over the noodles. Garnish with parsley and serve.
Cooking Tip
To ensure the yogurt/sour cream mixture does not curdle, add a ½ cup of the paprika and onion mixture to a measuring cup with the sour cream and yogurt mixture. Then add this mixture to the full sauce and mix in thoroughly.
Recipe Contributed by FamilyCook Productions
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