So I really liked this dish, it had a good subtle flavor and the chicken was super tender. Alan didn't think it was flavorful enough ("I needed some hot sauce on it") but I think my tastebuds are probably better than his and disagree. It's not a spicy recipe at all, but you could definitely take it in that direction quite easily if you thought it was needed. It seems to have quite a few ingredients but with the exception of the cooking time it's easy and quick to put together. It will help if you prepare the ingredients ahead of time.
Braised Paprika Chicken
3-3 1/2 lb bone-in chicken pieces, skin removed, fat trimmed
3/4 tsp coarse salt (kosher, sea, etc) divided
1/2 tsp freshly ground pepper
2 Tbs canola oil (I think veg or olive will also work just fine if that's all you have)
1 Tbs butter (I use the real stuff myself but obviously you can sub with margarine)
4 Cups finely chopped onion. (Yes, 4 cups. Roughly one large onion, sounds like alot but trust me it's just fine)
Pinch of sugar
1 Cup diced red bell pepper
1/2 Cup diced green bell pepper
2 Tbs tomato paste
2 Tbs paprika (sweet, not smoked)
1 tsp crushed red pepper (here you could add more to up the spice factor a bit, same with the ground black pepper, or adding perhaps a little cumin even)
1 tsp dried marjoram
1 Cup reduced-sodium chicken broth
1/2 Cup reduced fat sour cream
1 Tbs flour
2 Tbs finely minced fresh parsley, dill, and/or chives to garnish (optional)
Pat the chicken dry with paper towels and season with 1/2 tsp salt and the pepper (okay so I just eyeball this whole thing... who really ever measures out their salt and pepper?)
Heat oil and butter in a large casserole or dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown. 10-15 mins.
Stir in bell peppers, tomato paste, paprika, and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot and simmer over medium-low heat until the chicken is very tender. About 50 mins.
Before the chicken is done, whisk sour cream, flour, and remaining salt in a small bowl until smooth.
When chicken is finished, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook. Stir until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and heat through (about a minute or two).
I served mine over some rice I had boiled in the left over chicken broth instead of water and then sprinkled it with some marjoram. This tasty number is about 330 calories per serving.
Pat the chicken dry with paper towels and season with 1/2 tsp salt and the pepper (okay so I just eyeball this whole thing... who really ever measures out their salt and pepper?)
Heat oil and butter in a large casserole or dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown. 10-15 mins.
Stir in bell peppers, tomato paste, paprika, and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot and simmer over medium-low heat until the chicken is very tender. About 50 mins.
Before the chicken is done, whisk sour cream, flour, and remaining salt in a small bowl until smooth.
When chicken is finished, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook. Stir until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and heat through (about a minute or two).
I served mine over some rice I had boiled in the left over chicken broth instead of water and then sprinkled it with some marjoram. This tasty number is about 330 calories per serving.
No comments:
Post a Comment