Saturday, May 14, 2011

Chicken Paprikash

     "Waiter, there is too much pepper in my Paprikash!"  You just can't help but remember Billy Crystal's famous line from the movie, 'When Harry Met Sally' when you make this warm, comforting dish.  There are many versions of Chicken Paprikash, I was drawn to this straightforward recipe from ConAgra Foods because it looked fairly simple to assemble.  With just a few ingredients it makes a mildly spicy, velvety sauce that goes perfectly with rice, noodles or even canned biscuits cut up and simmered as dumplings.  You could make it even easier by using chicken tenders.  I placed my 10 inch oven over a full compliment of coals then once I covered it, placed about 14 more on the lid.  In 15-20 minutes the sauce was bubbling and the chicken was tender.  Be sure to mix a little of the hot sauce in with the sour cream before adding it back into the pot, use the low fat version if you want to cut the calories.

Chicken Paprikash 
2 tablespoons Pure Wesson® Canola Oil or olive oil
1 pound boneless skinless chicken breast halves, ( about 3 chicken breast halves) each cut into bitesized pieces
1 tablespoon paprika
1/2 cup chopped onion
1-1/2 tablespoons all-purpose flour
1/2 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 cup sour cream

     Heat oil in 10 or 12 inch dutch over a full spread of hot coals.  Add chicken and onions, sprinkle with paprika.  Cook 3 to 5 minutes or until chicken is lightly browned and onions are soft and transluscent. 
     Sprinkle with flour, salt and pepper.  Stir in undrained tomatoes.  Cover and simmer for 15 to 20 minutes or until chicken is tender.
     Remove dutch oven from heat.  Mix several tablespoons of hot cooking liquid into sour cream before pouring back into dutch oven.  Stir well.  Serve over rice or noodles.  Serves 4.

Brown chicken and onions, add paprika

Stir in sour cream, sauce thickens the longer it sits

Serve over rice or noodles

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