Chicken Paprikash

Alright people, I'm back again. I know I can't seem to make up my mind on whether or not I should post on this blog! Well, I have decided it might be a good idea to post weekly recipes we enjoy along with what ever photography I am working on at the time. All recipes will most likely be gluten free, but don't be scared... a lot of food is naturally gluten free and I will only post things that taste good because let me say it is hard to find gluten free substitutes that are actually good. And I am not good at food photography but would like the practice, so bare with me! If you try any of the food I make please comment and let me know what you think.

Today I was trying to figure out what to make for dinner and for a while now I have been eyeing a recipe I saved a while back. Chicken Paprikash. I had never heard of it, it is a Hungarian dish. The first thing I noticed about it was that it was simple! I had everything on hand except the chicken. It turns out to be good! I don't typically use paprika in my food, but I am going to start. I do think it would have been better if I would have used a more fresh Hungarian Paprika, but not sure where to find it, so I used what I had. You can add cayenne pepper to make it as spicy as you like. I served this over rice, and once it mixes with the sauce you will see what I am talking about.

Enjoy!

Chicken Paprikash

Chicken, onions, butter, stock, paprika, salt, sour cream. That's about it, and all you need for one pretty simple yet awesome dish, chicken paprikash. It is so tasty you might decide to drink the sauce. Serve it with noodles, Hungarian dumplings, rice or potatoes.

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).

2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.

3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.

4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)