Sunday, August 7, 2011
Chicken Paprikash Topped Potatoes
A culinary journey in Hungary from http://www.theworldwidegourmet.com/ :
At the root of the country's gastronomy is French cooking, imported by way of Austria to Hungary, where it melded with ancient peasant traditions, many originating in Asia. The country's unique cuisine has influences also from the Central Asian Magyar founders of the nation, Turks, Germans, Czechs, Slovaks, Serbians, and Croatians. The simple agrarian and shepherd lifestyles of the Hungarian Plain and mountains have also helped shape the country's unique dishes.
It is uncommon for a Hungarian dish not to have a little dash of paprika. This spice first appeared in Magyar cooking in the 19th century. Today the best varieties of sweet peppers used in making paprika come from Szeged and Kalocsa in southern Hungary where flame-colored fields extend across the plains as far as the eye can see.
This recipe is based on a Hungarian flavors of chicken and onion in a creamy paprika sauce that turns baked potatoes into a balanced meal. Dark meat chicken complements the bold flavors. I hope this recipe brings happiness to your home.
Here is how:
1. Pierce 4 Russet potatoes with a fork and bake in the oven for 1 hour at 350 degrees.
2. Combine in a zip-loc bag:
- 4 skinless, boneless chicken thighs (cut into bite-size pieces)
- 2 Tbs. gluten free all purpose flour (I prefer Bob's Red Mill brand)
- 2 tsp. Hungarian paprika
- 3/4 tsp salt
- 1/4 tsp. ground red pepper
3. Seal the bag and coat and shake to coat the chicken.
4. Melt 2 Tbs. of butter in a large nonstick skillet over medium-high heat.
- The chicken mixture
- 1/2 cup onion (chopped)
- 1 (8 oz.) package of presliced mushrooms
- 2 garlic cloves (minced)
6. Saute for 5 minutes and add 1/2 cup of gluten free chicken broth (Pacific brand is gluten free) and bring to a boil. Cook for 6 minutes or until the chicken is done and sauce thickens; stirring frequently. Remove from heat; stir in 1/4 cup reduced fat sour cream.
6. Open the potatoes and fluff the pulp. Divide the chicken mixture evenly over potatoes; sprinkle with fresh parsley.
Here is to healthy meals with flavor! xo