Sunday, October 12, 2014

Chicken Paprika

I don't pretend to know anything about Eastern European cooking. So, please don't yell at me because this isn't authentic Chicken Paprikash. I just made this up for dinner tonight and served it over egg noodles. My son, Phillip, loved it.

Serves 3

Olive oil
3 chicken thighs, boned, skinned and diced
1/2 large onion, diced
1 red or green pepper, diced
1 banana pepper, chopped
2 cloves garlice, minced
2 Roma tomatoes, diced 
1-2 tbls sweet Hungarian paprika
1/4 cup white wine
1/4 cup chicken stock
1/4 cup sour cream mixed with 1 tsp corn starch
Salt, pepper, garlic powder
1-2 tbl vinegar

Season chicken with salt, pepper, and garlic powder and saute on medium high heat til browned on all sides. Add onion and peppers and saute til onions are translucent. Add garlic and saute a minute. Add tomatoes and paprika and saute. Add the white wine, stock, lower heat, cover, and simmer for 15 minutes, stirring occasionally.  Taste and correct seasonings. Add sour cream, corn starch, and bring to a boil til thickened. Add vinegar and let cook another minute or 2. Serve over egg noodles

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