In April 2005 I started this blog, not really even knowing what a food blog was. Previously I had a group of friends that I would send recipes to by e-mail. My brother Rand suggested starting a blog so the recipes would be stored online, and Kalyn's Kitchen was born. I didn't get a digital camera until September of 2005, so I have a lot of recipes that don't have photos, and I've been slowly updating my recipe archives and adding those photos.
When I made this dish so I could photograph it, I realized I hadn't made it since the time I first posted it on the blog. The taste was incredible, rich with paprika, and slightly creamy from the sour cream.
Chicken Paprikash
(Makes 4-6 servings, recipe is adapted from one found on Epicurious.com.
Ingredients:
4 boneless, skinless chicken breasts, cut crosswise into strips about 1/2 inch wide
2 T (or less) sweet paprika (Hungarian paprika is best)
2 tsp. (or less) sharp paprika (Hungarian paprika is best)
1 tsp. crushed caraway seed (optional)
2 tsp. each butter and olive oil (or maybe a bit more, depending on your pan, use all olive oil if you prefer)
1 onion, chopped (don't chop too small)
1 can (14.5 oz.) diced tomatoes, drained very well (I like Muir Glen organic canned tomatoes)
2 cups homemade chicken stock or 2 cans (15 oz.) chicken broth reduced to 2 cups
1 cup bottled roasted red bell pepper, diced same size as onions (or more, if it's a 12 oz. jar I would use the whole jar)
1/2 cup or more low fat sour cream (do not use fat free)
Instructions:
I like to pound the chicken breasts slightly before I cut it into strips so the pieces are all the same thickness. Season chicken with 1 tsp. sweet paprika, salt and pepper.
Heat nonstick pan and add half the butter and half the olive oil. When oil is hot, saute chicken until cooked through and barely browned. Use slotted spoon and transfer chicken to plate.
Add rest of butter and olive oil to pan and add onion. Saute onion until just starting to soften, about 4 minutes. Add all the rest of paprika and caraway seed if using, saute 30 seconds. Add red pepper and tomatoes and cook about 2 minutes.
Add chicken broth and turn up heat to high and cook until sauce coats spoon, about 5 minutes. Mix in chicken and any juice from plate. Reduce heat to low again and stir in sour cream. Simmer until just heated through (do not boil once you've added the sour cream.)
Heat nonstick pan and add half the butter and half the olive oil. When oil is hot, saute chicken until cooked through and barely browned. Use slotted spoon and transfer chicken to plate.
Add rest of butter and olive oil to pan and add onion. Saute onion until just starting to soften, about 4 minutes. Add all the rest of paprika and caraway seed if using, saute 30 seconds. Add red pepper and tomatoes and cook about 2 minutes.
Add chicken broth and turn up heat to high and cook until sauce coats spoon, about 5 minutes. Mix in chicken and any juice from plate. Reduce heat to low again and stir in sour cream. Simmer until just heated through (do not boil once you've added the sour cream.)
I serve this in a wide bowl because it has a lot of liquid. Personally I love paprika, but if you're not sure how much you like it, you might want to use slightly less than the recipe calls for. If you can't get sharp paprika, you could use a very small amount of cayenne pepper and all sweet paprika.
South Beach Suggestions
By itself, this recipe is a great dish for the South Beach Diet, phase one, although if you're just starting South Beach I might use all olive oil and skip the butter. For phase two or three, serve over Dreamfields Macaroni. or whole wheat noodles. This would be great with Cucumbers Caesar, Arugula and Sweet Mini-Pepper Salad, or Roasted Broccoli with Garlic, all are suitable for any phase.
17 comments:
Kalyn - anything paprikash is bound to be good, and your recipe sounds delicious! (just for the record, my favourites are chicken paprikash and mushroom paprikash)
Well, give your brother my thanks for getting you to start this blog! :):) The paprikash looks great.
You know I've always been looking for a reliable recipe for this dish. Now I have one. Thanks, Kalyn!
I've been looking and looking for a good Chicken Paprikas recipe. This I will serve to my houseguests this weekend. Thanks for bringing it forward from your archives!
Thank you for sharing! My first attempt at Paprikash several months ago was so disappointing. I'm looking forward to giving your a try.
Paprikash! You're such a master! There is a Czech beer garden close to my place and the best thing on their menu is the Chicken Paprikash-- that is when the grill isn't fired up with $3 burgers and kielbasa!
Kalyn, this is delicious (even without the peppers and caraway seeds - I'm all out). My husband, who is German and makes wonderful German meals, even approved of this dish. He forgave me of course for using boneless skinless chicken instead of a whole cut up chicken. I even used Penzey's sweet hungarian and sharp paprika. It's wonderful and the flavors build as you eat the dish. This is a very satisfying phase one dish!
Searching through recipes I notice that a few of them say not to use fat free sour cream. Can you please tell me the reason for not using fat free sour cream? Unfortunately it's all I have in the house right now. Thanks so much.
Jan I avoid fat free sour cream because it usually has added sugar.
Fat free sour cream curdles easier from the heat than full fat. If you want to use reduce/fat free sour cream, try serving it on the side to be stirred in after the dish has cooled a bit.
Anonymous, I said in the recipe not to use fat free sour cream. I haven't had any problem with low fat sour cream.
This was delicious!!! I didn't have any peppers on hand so I added some mushrooms instead - this was a big hit, thanks for such a great recipe!
- Katie C.
Katie, so glad you liked it. This is a recipe that's been on my "needs new photos" list for years, but it's a great recipe.
what size can of tomatoes do you use?
It's a regular 14.5 oz. can of tomatoes; will edit to clarify that. Thanks.
Where is this delicious-sounding Czech beer garden you speak of?
Matthew, since that comment was in 2006, I doubt Stacey will come back and let you know, but it sounds good!
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