15 January 2009

Chicken Paprikas

It's time for a change. I've been posting sweet recipe after sweet recipe and I guess I now feel the need to showcase my cooking chops.

Chicken Paprikas is so much more than a meal to me. It is full of memories and makes me feel at home. My gram makes the best chicken paprikas I have ever tasted and, one day, I will get the recipe. I have so many memories of the entire family getting together at Gram's to eat heaping plates of this chicken, served over her homemade spaetzel, and visit with one another. Unfortunately, we've all gotten busier and this tradition has fallen to the wayside but it is one that I have never forgotten.

One day I was hit with an undeniable craving for this comforting, hearty meal and was quickly on a mission to make some for dinner. Bryce gladly offered up his kitchen, knowing he'd benefit from my kitchen excursion. I turned to allrecipes.com and sifted through each recipe until I found one that I felt would be a keeper. Boy, was I right. While it wasn't quite Gram's [maybe my memory is a bit biased...], it was exactly what I wanted - rich, creamy, flavorful, and comforting. I served our meal over noodles but I would definitely recommend using spaetzel if possible.

Chicken Paprikas
adapted from allrecipes.com - Chicken Paprikas II

2 tablespoons olive oil
1 large onion, diced

3 cloves garlic, diced
3/4 teaspoon salt
1 teaspoon hot sauce
3 heaping tablespoons paprika
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup reduced sodium chicken broth
1 14.5 ounce can diced tomatoes
2 tablespoons flour

1 8 ounce container sour cream

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, salt, hot sauce, and paprika. Stir together and saute until the onions are translucent. Add the chicken and cover with the broth [add some water if chicken is not completely covered]. Stir together and cook over medium heat for 30 minutes.
Stir in tomatoes [if desired - I left them out], reserving the liquid. Stir about half of the liquid from the tomatoes with flour and sour cream in a medium bowl and mix until well blended. Slowly add mixture to the chicken, stirring constantly. Cook until thickened. Serve over noodles, rice, or spaetzel.

The dish is simple and delicious, and I highly recommend it!




3 comments:

Amy said...

That looks fantastic!!! Yummmmm!

Alice H. said...

Please! Stolen paprikas recipes from the internet?! Lies. Go to the source, my father.
And you should know that whole pieces of chicken with bones in them tase so much better than crap chicken breast.
Oh gingey, why did it take me forever to find your funny blog about food?

Erin said...

Oh Gingey, I know. I would much prefer bone-in chicken but I didn't have the time to cook it for hours. And I have my gram's recipe but it's at home! Tragic. Very, very tragic.
I'm glad you found my silly food blog! It can't come as a surprise to you, haha.