Chicken Paprikash

This was my first time, not only making this dish, but ever hearing about it.  I’m always on the lookout for recipes that my kids will like just as much as my husband and I.  The first thing that caught my eye was the inviting colour.  Kinda reminded me of a rosé sauce, which my kids like. Ding ding!  Then I noticed how saucy it was.  I love sauce so much.  Doesn’t really matter what it is, I will add extra sauce over top.  Don’t even get me started on Chinese Dumplings and Sweet ‘n Sour sauce.  I could drink that sauce.  It’s my vice!  I digress…  Anyway, this seemed like a recipe I had to try, if not for those two reasons alone!

The original recipe serves homemade spaetzle on the side.  I imagine it’s super yummy, but I didn’t have the time to make it.  I was debating between serving this with egg noodles or rice.  I think either would be fine, but I’m glad I chose rice.  The sauce has an earthiness to it because of the paprika that lends itself better to rice, in my opinion.  I also warmed up some naan for my husband and kids to help sop up all the deliciousness.  It all worked well together. 

I did use less onion than the original recipe suggested because I was worried my kids would detect them and be turned off.  But, after making it, this dish can handle the amount of onion suggested because you are almost caramelizing them, so they break down quite a bit and almost dissolve into the sauce.  Plus, the sweetness from the onions really lends itself to the great flavours in this dish. 

The chicken in this dish is cooked entirely in the sauce, so the meat is so tender and moist.  It almost melts in your mouth. I served this with roasted broccoli, only because I had some to use up in the fridge and it was so perfect with this dish!!  My daughter referred to the broccoli as ‘broccoli chips’, but that’s for another post…

I used 8 boneless and skinless chicken thighs. I love them so much.  I didn’t want to be chintzy.  I actually think I’ll use more next time.  We didn’t have leftovers!  Did you know that chicken thighs contain a vitamin that chicken breasts don’t that can help fight off cancer?  My brother did so much research when my mom was sick, trying to find anything to help her beat this horrible disease and chicken thighs were among the suggestions.  Interesting!  Bring on the chicken thighs!

Give this recipe a try!  It may become one of your go-tos!  It will be one of mine!

 Enjoy!

Chicken Paprikash

Sarah Nolan

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Ingredients

  

• 4 tablespoons butter The original recipe calls for unsalted. I only had salted. Either work.
• 2 medium onions
• kosher salt and pepper to taste
• 4 cloves garlic, minced
• 2 tablespoons paprika The original recipe calls for sweet Hungarian paprika. I just used good ol' regular paprika!
• 1/4 teaspoon cayenne Optional. I did not add this because of my kids.
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/8 teaspoon sugar
• 1 pound skinless boneless chicken thighs cut into small chunks I used 8 thighs and could have added even more to the amount of sauce made.
• 1/4 cup heavy (35%) cream
• 1 tablespoon white wine vinegar

Instructions

 

• Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
• Add the garlic, paprika, cayenne (if using) and cook, stirring, until dark red in color, about 2 minutes.
• Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 more minutes.
• Stir in the broth and sugar and cook until the sauce has thickened slightly.
• Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes.
• Stir in the heavy cream and vinegar. Taste and season with salt and pepper.