Wednesday, April 04, 2007
4 skinless, boneless chicken thighs, cut into 1/2 inch strips
4 skinless boneless chicken breast halves, cut into 1/2 inch strips
salt and freshly ground black pepper
2tbsp sweet Hungarian paprika
2tbsp olive oil
1 medium size yellow onion, cut into 1/4 inch dice
1tbsp minced fresh garlic
2tbsp tomato paste
2 cups chicken stock
1 cup sour cream
1/4 tsp hot Hungarian paprika (optional)
coarsely chopped flat leaf parsley (optional)
Keeping the thigh and breast meat separate, season the chicken pieces with the salt, pepper, and paprika.
Heat the butter and oil, and add the thigh meat stirring frequently for about 5 minutes. Then add the breast meat and continue stirring frequently till cooked through, 3-5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
Add the onion to the skillet and soften, about 5-8 minutes. Add the garlic and tomato paste and cook, stirring constantly for 1 minute.
Add the stock and increase the heat to bring to a boil then reduce back to low. Add the chicken with any juices, cover and simmer for 5 minutes.
In a bowl whisk together the sour cream and the flour, and add to the chicken stirring to blend. Cook over low heat until the sauce thickens slightly, 3-5 minutes. Do not let the sauce boil or the cream will separate.
Add the hot paprika if using, season to taste and garnish with parsley.
I served this with some wide flat type noodles.
This recipe is all about the quality of your paprika. Without a good one, it's basically going to be just some chicken and onions. I used a really nice smoked sweet paprika and it was really wonderful. I left off the optional hot paprika at the end because of the boys, but I would recommend using it. I think it would make what was a good and super comforting dish, into an amazing and really deeply flavored dish.
This was from a book called Food to Live By, and it was, as with everything I've tried from this book, really exceptional. My youngest loved it so much I had to include a picture of him enjoying it.