paprika chicken

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A lighter version of chicken paprikash.
Servings:
4 to 8
Preparation Time:
1 hour
Tools
  • measuring spoons & cups
  • small & large bowls
  • knife & cutting boards
  • 4 qt. soup pot w/ lid
  • wooden spoon

Ingredients

  • 1 T. kosher salt
  • 1 t. granulated onion
  • 1 t. granulated garlic
  • 1 t. fresh ground black pepper
  • 1 t. dry thyme leaves
  • 1/2 t. dry dill leaves
  • 4 lbs. chicken pieces
  • 1 lg. onion, chopped
  • 1 green bell pepper, chopped
  • 2 carrots, chopped
  • 1 rib celery, chopped
  • 4 cloves garlic, minced
  • 1 potato, chopped
  • 2 T. olive oil
  • 1 t. brown sugar
  • 6 oz. can tomato paste
  • 1/4 c. paprika
  • 4 c. chicken stock
Cooking Instructions
  1. In the small bowl combine the kosher salt, ganulated onion & garlic, black pepper, thyme & dill leaves.
  2. Cut up the chicken into serving size pieces and remove skin and visible fat. Rub meat with the spice mixture and set aside.
  3. Start heating the soup pot over medium heat while you chop the onion, bell pepper, carrots, and celery. Make two equal piles of these chopped vegetables.
  4. Add the olive oil to the pot and start browning the chicken pieces in two batches. Brown for 7 minutes and place cooked chicken in the large bowl.
  5. Add one half of the onion, bell pepper, carrots, and celery to the pot along with 1/4 c. of chicken stock and scrape brown bits off of the bottom of the pot, then sitr in the potatoes.
  6. Reduce heat to medium-low, cover and cook for 4 minutes.
  7. Add rest of the vegetables along with the garlic, brown sugar, tomato paste, and chicken stock. Stir to combine
  8. Place chicken pieces and any liquid in the chicken bowl back into the pot. Push chicken down so that it is covered by the sauce.
  9. Increase heat to medium and cook partially covered until it starts to boil. Cover and reduce heat to low for 25 minutes.
  10. Serve over egg noodles or rice with a sqeeze of lemon.
Source:
Original recipe from Paul Prudhomme's Seasoned America.
Notes


The original recipe called for sour creame to be stirred in after cooking to thicken the sauce and make it taste richer. I added the potatoes to thicken the sauce with the potato starch and then squeeze lemon over the dish when serving for a bright sour taste. The original recipe also used a whole chicken, with skin, but I like the taste and texture of the dark meat with the spicy sauce so I just use legs & thighs.