Chicken Paprikash (or Paprikas), my inspiration for this recipe, is a traditional Hungarian dish with chicken and onions browned in bacon drippings, then cooked with chicken stock, paprika and other seasonings. And, just before serving, sour cream is stirred into this mixture. Yum!
I've lightened up this recipe by omitting the bacon drippings and sour cream. To replace flavor lost by not using bacon, I've added canned fire roasted tomatoes and smoked paprika for a wonderfully smoky flavor with just a little bit of heat. And, it turned so well, I don't even miss the sour cream. It's really even yummier now!
Don't you think this dish is pretty enough for a Valentine's dinner? All you need to finish the menu is some crusty bread, a green salad and a glass of your favorite wine.
Chicken Paprika
Prep Time: 45 minutes
Start to Finish: 454 minutes
8 oz uncooked wide egg noodles
4 skinless boneless chicken breasts cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons vegetable oil
1 medium onion, finely chopped
1 sweet red bell pepper finely chopped
1 cup Progresso®chicken broth (from a 32-oz box)
1 can (28 oz) Muir Glen® fire roasted diced tomatoes
1 can (8 oz) tomato sauce
1 teaspoon paprika
1 teaspoon Spanish smoked hot paprika
Chopped fresh dill weed, if desired
Cook noodles according to package directions; drain. Cover; keep warm.
Meanwhile, in medium bowl stir together chicken, salt and pepper.
In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir 6 to 8 minutes, or until chicken is no longer pink in center. Remove chicken from skillet; cover with foil to keep warm.
In same skillet, add remaining 1 teaspoon oil. Add onion and red pepper to skillet; cook, stirring occasionally, about 5 minutes or until onion is tender. Stir in chicken broth, tomatoes, tomato sauce and paprikas. Cook and stir about 8 to 10 minutes or until sauce is slightly thickened. Return chicken to skillet; cook 3 to 4 minutes or until thoroughly heated.
Serve chicken with sauce over cooked noodles. Garnish with dill, if desired.
6 Servings
Tips:
Spanish smoked hot paprika, or Pimenton, is a special Spanish paprika made form pepper that have been slowly smoked and dried over oak fires. The process gives the pepper a rich, smoky quality. There are three versions of Pimenton: mild, medium and hot.
For the garnish, chopped parsley can be substituted for the dill weed.