Tuesday, May 07, 2013

What's for supper? Inauthentic Chicken Paprikash, but we liked it (recipe included)

Tonight's dinner menu:

Canadian Living's recipe for Chicken Paprikash, adapted to what we had (see below)
Reheated basmati rice
Sweet potatoes
Butterscotch dumplings, because we had a container full of homemade sauce that needed to be used up

Boy, people nitpick a lot.  The Hungarian-born readers (see the comments below the original recipe) certainly didn't care for this version of Paprikas/Paprikash.  I'm sure they wouldn't like what I did to it, either.  But you know what?  Mr. Fixit, whose Schwabian grandma fed him many Hungarian-influenced dishes including Paprikas, thought it was fine.  So don't call Lisa and complain.  (Besides, she can't cook anything except hots-cakes.)

Also, the sodium count as calculated in the sidebar is very high.  Looking at the ingredients, I'm not even sure what's driving it up quite that high.  Probably just the chicken broth (even in a reduced-sodium version) plus the added salt, and then dividing the recipe into only four servings.  A couple of commenters blamed the tomato paste, but the tomato paste we buy, just ordinary store brand, doesn't have salt in it; in fact, we used tomato paste quite a lot when Mr. Fixit was on a severely-reduced-sodium diet, so I think they're wrong.   Possibly the sour cream, although I'd have to check our container to see.

Here's the recipe plus my comments/changes.

Chicken Paprikash to Enjoy (Not to Fight Over)


2 tbsp (30 mL) olive oil

1 lb (454 g) boneless skinless chicken thighs, quartered --  I used a pound of chicken breasts instead, partly thawed and cut in small chunks

1 onion, thinly sliced; 3 cloves garlic, minced; 2-1/2cups (625 mL) sliced trimmed cremini mushrooms --  I used frozen mixed vegetables that contained diced onion, mushrooms, red peppers, and green beans, plus half a teaspoon of garlic powder

2 tbsp (30 mL) sweet paprika --  I used only 1 tbsp. of "regular" supermarket paprika, plus 1/2 tsp. smoked paprika

3 tbsp (45 mL) all-purpose flour

2 tbsp (30 mL) tomato paste

2 cups (500 mL) sodium-reduced chicken broth

1 tsp (5 mL) lemon juice

1/2 tsp (2 mL) salt -- or less

1 pinch pepper

1 pkg (375 g) broad egg noodles --  we had leftover rice so didn't cook noodles

1/2 cup (125 mL) 5% sour cream --  we passed this at the table

2tbsp (30 mL) chopped fresh parsley --  left this out


In large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, 4 to 5 minutes. With slotted spoon, remove chicken to plate. Drain fat from pan.  (I didn't drain anything, because I was using white meat.)

Heat remaining oil in skillet over medium heat; cook onion, garlic, mushrooms and paprika, stirring often, until onion is softened, 1 to 2 minutes.

Add flour and tomato paste; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 1 minute. Return chicken to pan; add lemon juice, salt and pepper.

[Meanwhile, in saucepan of boiling salted water, cook noodles according to package directions.]

Drain noodles and serve topped with chicken mixture. Garnish with sour cream and parsley.

Source : Canadian Living Magazine: February 2012

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