Today's baci's baking recipe is a seriously tasty one, originally found on Giant Eagle's Recipes site. Enjoy!!
Sofia's Chicken Paprikash
Prep time: 00:40
Cook time: 00:40
This light version of chicken paprikash was passed along to our recipe developer Carolyn by her Aunt Sofia. Brilliant red paprika is the main seasoning in Hungarian cooking and this dish highlights its nuanced character. Vary the heat by using hot, sweet or a combination of paprikas. Make it a meal: Serve over whole-wheat egg noodles or spaetzle with a side of steamed broccoli and a cool fruit salad for dessert.
Ingredients:
1 lb. boneless, skinless chicken breasts , trimmed, cut into 2-inch pieces
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 Tbsp. canola oil
2 each large green bell peppers , thinly sliced
1 each large onion , halved and thinly sliced
2 tsp. hot or sweet paprika
1/2 cup dry white wine
1 1/2 cup canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 Tbsp. lemon juice
1/4 cup reduced-fat sour cream
2 Tbsp. chopped fresh parsley
Directions:
1) Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
2) Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
3) Remove from the heat and stir in sour cream. Serve sprinkled with parsley.
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