Friday, April 29, 2016

Chicken Paprikash

We eat a lot of chicken. Because of this, I'm always on the look out for something different to do with it. The other day I saw this recipe featured in the New York Times and decided to give it a try. Usually paprikash recipes feature beef so this intrigued me. It was very easy and quite tasty. I also decided to serve it over "zoodles" (zucchini noodles!) since I hadn't used my handy gadget, The Spiralizer, for some time.

4 chicken thighs
4 chicken drumsticks
1 T vegetable oil
1 T butter
salt and pepper
1 large onion, diced
3 garlic cloves, minced
3 T flour
3 T Hungarian Hot Paprika (or you could use sweet)
1 can Fire Roasted diced tomatoes
1 cup chicken broth
3/4 cup Greek yogurt or sour cream

preheat oven 400

Salt and pepper the chicken well. Heat the oil and butter in Dutch oven. On high heat, brown the chicken pieces about 4 to 5 minutes per side. Set chicken aside and turn heat to medium and throw in the chopped onion and cook for another 5 minutes-then the garlic for about 3 minutes. Add the flour and the paprika and stir well. Stir in the broth and the tomatoes. Return the chicken pieces to the pan and then stick the whole thing in the oven for 30 minutes. To serve, remove the chicken from the pan and stir in the yogurt or sour cream. Put the chicken over noodles or "zoodles" and then spoon that yummy sauce over the chicken. Yum!

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