Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Chicken Paprikash with Vegetables
This is a surprisingly simple one pot chicken dish that comes out creamy and super satisfying. Packed with whatever vegetables you have on hand cut into large chunks and then cooked until they just start to fall apart in the sauce. This can be served with anything from the traditional nokedli [the Hungarian version of spätzle] to rice, bread, or even with just a salad or other greens to complete the meal.
Chicken Paprikash with Vegetables
AuthorMabCategoryDifficultyBeginner
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
2tbspvegetable oil
3large potatoes, cut into medium sized pieces
1onion, sliced roughly
2carrots, roughly chopped
1pepper, roughly chopped
1zucchini, cut into medium sized pieces
4chicken thighs (boneless, skinless)
1tbspsweet paprika
1tspsmoked paprika
1tbspflour
300mlchicken stock
60gsour cream
parsley, thyme, salt, pepper, garlic powder
Directions
1
Heat oil in a large skillet. Add chicken to the pan, salt and pepper one side while it cooks for 4-5 minutes then flip, season the other side and cook for another 3-4 minutes until brown. Remove to a plate and set aside.
2
Reduce the heat to medium, add the vegetables and saute for 6-7 minutes, moving them around so they do not stick until they start to color.
3
Add the chicken back into the skillet, stir in the flour, garlic powder, and both sweet and smoked paprika, and let cook for 60 seconds then add the chicken stock and turn the heat down to low. Let simmer for 15-20 minutes until the vegetables are fork tender and the liquid has reduced somewhat.
4
Turn the heat off and stir in the sour cream and either cook for 2-3 minutes more or add a little water to adjust to the consistency you prefer then taste and adjust seasoning, top with herbs, and serve hot over rice, bread, or noodles.
Heat oil in a large skillet. Add chicken to the pan, salt and pepper one side while it cooks for 4-5 minutes then flip, season the other side and cook for another 3-4 minutes until brown. Remove to a plate and set aside.
2
Reduce the heat to medium, add the vegetables and saute for 6-7 minutes, moving them around so they do not stick until they start to color.
3
Add the chicken back into the skillet, stir in the flour, garlic powder, and both sweet and smoked paprika, and let cook for 60 seconds then add the chicken stock and turn the heat down to low. Let simmer for 15-20 minutes until the vegetables are fork tender and the liquid has reduced somewhat.
4
Turn the heat off and stir in the sour cream and either cook for 2-3 minutes more or add a little water to adjust to the consistency you prefer then taste and adjust seasoning, top with herbs, and serve hot over rice, bread, or noodles.
