This recipe appears in:This Week In Recipes
Lots of healthy, frugal dishes have the ability to wow a crowd. Simply put, they’re Suitable for Company dishes. Or even better: Impress Your Boyfriend's Parents and Make Them Love You Forever Dishes.
However, some cheap, waistline-friendly meals are more appropriate for the everyday. They’re the It’s Wednesday and I Have 20 Minutes to Make Dinner dishes. Or the Crap the Only Things Left in My Fridge Are Chicken, Peppers, and Heavy Cream dishes. Or The Boyfriend Hurt His Back and Only Delicious Food and Perhaps Hardcore Painkillers Will Make it Better dishes.
Chicken paprikash is one of the latter; not necessarily something you’d prepare for Queen Elizabeth but a tasty, comforting, simple dinner you don’t have to spend too many brain cells on. Served with egg noodles and a side vegetable, there are few suppers that can trump its down-hominess or general well-roundedness.
This version of Chicken Paprikash comes from Cooking Light, with a few changes. First, for better flavor, the onion and garlic are both fresh instead of bottled or frozen. Second, for thrift, instead of pre-sliced tenders, the chicken breast is bought whole, and then filleted at home. Third and finally, for kicks, there’s a solid dose of cayenne pepper. Some reviewers mentioned the recipe was a little bland without it, so be as liberal as you can tolerate.
In the end, Chicken Paprikash might not be Something You’d Serve to the Pope On Christmas, but it’ll definitely be a Rotation Worthy. And dangit, that's good enough for me.
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken breast, filleted and cut into 1-inch strips
- 1 cup onion, chopped
- 1 cup thinly sliced red bell pepper (about 1 medium)
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 to 1/4 teaspoon cayenne pepper (if not using hot paprika)
- 1 (14.5-ounce) can diced tomatoes, undrained
- Egg noodles, for serving
Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.
Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick. Serve with egg noodles.