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Saturday, May 28, 2011

Chicken Paprikash

Seasonal Recipe of the Week
Chicken Paprikash is simple to make, very flavorful and quite rich in flavor. It's great served over buttered noodles. Though the recipe calls for chicken breast meat, I am currently switching all my chicken recipes to boneless chicken thighs, which are really tasty and moist and cheap — just like me.

Ingredients
1/4 cup canola oil
1 large onion, thinly sliced
3 large garlic cloves, crushed
1/4 cup sweet Hungarian paprika, plus more for sprinkling
1 1/2 teaspoons caraway seeds, ground
3 tablespoons all-purpose flour
6 cups chicken stock
2 bay leaves
2 thyme sprigs
Salt and freshly ground pepper
2 pounds skinless, boneless chicken breasts cut into 1-inch pieces
1/2 cup sour cream

Procedure
In a large enameled cast-iron casserole or Dutch oven, heat the oil until hot. Add the onion and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the onions are very tender and the sauce is thickened, about 1 hour.
Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.