Chicken Paprikash – a simple, easy, weeknight meal
Thursday, March 4th, 2010Chicken paprikash is an old time Hungarian stew – rich in flavor, beautiful in color, and easy to make. It’s a great weeknight meal, and if you make enough, you can have leftovers for another meal. I like to serve it over rice, but the traditional way is to serve it over egg noodles. Enjoy!!
INGREDIENTS
1 cut up chicken
1 sliced onion
1 cup chicken broth
1 tablespoon paprika
1 1/4 teaspoons kosher salt
1 tablespoon olive oil
1 thinly sliced red bell pepper
1 can of diced tomatoes (14.5 ounce) with juices
DIRECTIONS
1. Heat the oven to 400 degrees. Season the chicken with salt and pepper.
2. Heat the olive oil in a Dutch oven over medium high heat. Brown the chicken skin side down about 4-5 minutes. Turn over for another 3 minutes. Transfer to a plate.
3. Drain most of the fat from the Dutch oven. Cook the onion and bell pepper for 2 minutes. Add the broth and stir, cook for 1 minute. Add the tomatoes and paprika. Bring to a simmer.
4. Put the chicken back in the pot and put in the oven for 30 minutes.
5. Serve over rice, noodles, or polenta.
Looking for a quick, budget-friendly and tasty dinner recipe? Look no further. Using a combination of items from your pantry plus a couple of perishables from the grocery you can whip a healthy meal in just minutes. The main ingredients are chicken thighs and potatoes (you could substitute rice) which are very budget friendly.
