Saturday, November 21, 2009 East Central Illinois

Tried and True: Jennifer Wilson's Chicken Paprikash

By The News-Gazette
Wednesday, November 4, 2009 9:16 AM CDT

Champaign resident Jennifer Wilson's simple Chicken Paprikash reminds her of her childhood.

"It is the type of dish my mom would make following an afternoon of playing outside on a crisp fall day," Wilson said. "The creaminess with a touch of spice is comforting."

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Plus, it was a dish her entire family enjoyed, Wilson wrote on her blog, Midwest Neurotica. You can find it at www.starxlr8.com.

CHICKEN PAPRIKASH

Serves 6 to 8

8 medium boneless, skinless chicken thighs

1 tablespoon butter and 1 tablespoon olive oil

1 tablespoon onion granules

1 teaspoon garlic granules

1 teaspoon and 1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 teaspoon caraway seeds

5 canned whole tomatoes, chopped fine

2 cups chicken stock

2 tablespoons Wondra flour

1 cup sour cream

salt and pepper

Defrost chicken and cut into two-bite pieces. Season with salt, pepper and 1 teaspoon paprika. Preheat skillet over medium heat. Add butter and olive oil. Brown chicken for four to five minutes in fat with onion and garlic granules. Add remaining sweet paprika, smoked paprika and caraway seeds. Cook for one minute.

Add in tomatoes, cook for another minute. Add in chicken stock. Simmer for five minutes. Mix 2 tablespoons cooking liquid with flour. Add to sauce. Increase heat to boiling, then reduce to low, cooking until thickened three to four minutes.

Taste and adjusting seasoning, adding more salt, pepper, paprika or caraway as needed. Remove from heat and stir in sour cream. Serve immediately with egg noodles.

If you have a recipe you've tried, liked and highly recommend, please send it in to The News-Gazette Features Department, 15 Main St., Champaign, IL 61810, or e-mail features@news-gazette.com. Be sure to include a phone number in case there are questions.

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