Chicken Paprikash
Serve chicken paprikash with boiled potatoes tossed in butter, chives and parsley. Try Klondike rose potatoes or mini new red potatoes.
Yield: 4 servings.
Ingredients
- 1 pound chicken thighs, sliced
- Coarse salt and freshly cracked black pepper, to taste
- 2 tsp. sweet paprika
- Flour, for dredging
- Olive oil
- 1 large onion, sliced
- 1 tsp. hot paprika, or to taste (optional)
- 1 clove garlic, thinly sliced
- 2 cups chicken stock
- 6 canned plum tomatoes, chopped
- ¼ cup low fat sour cream
- ¼ cup chopped fresh flat-leaf parsley
Method
- Season chicken in salt and pepper and sweet paprika. Dredge the chicken slices lightly in flour.
- Heat 2 tbsp. olive oil in a large skillet on medium high heat. Fry the chicken slices, in batches. Fry chicken until just golden brown, about 2 minutes per side. Remove the chicken from the pan and transfer to a plate. Repeat the process until all the chicken slices is cooked, adding more olive oil to the pan, if necessary.
- Using the same skillet, cook onion over medium heat until golden and caramelized, stirring frequently, about 10 minutes. Add garlic and hot paprika and cook for 1 minute or until just golden, stirring frequently. Add the chicken back to the pan. Add chicken stock and tomatoes. Bring to a boil over high heat. Reduce heat and let simmer until reduced by half, about 20 to 30 minutes.
- Remove from the heat and whisk in the sour cream. Sprinkle with chopped parsley and serve.