This recipe was shared on Plating Up yesterday. If you own At Home, At Sea you may recognize it. If you plan to freeze or refrigerate this dish to serve later, leave out the sour cream. When you reheat it, add the sour cream just before serving. It won’t curdle if you freeze it and it will keep longer if you refrigerate it.
Chicken Paprika
2 tablespoons olive oil
3 pounds of boneless, skinless chicken (thighs or breasts)
1 teaspoon salt
¼ teaspoon pepper
2 large onions, chopped
1 large green pepper, seeded and diced
3 cloves garlic, minced
2 tablespoons paprika
¼ cup tomato paste
2 14-ounce cans diced tomatoes
½ cup red wine
Several dashes of Worcestershire
8 ounces mushrooms, quartered
1 cup sour cream
Heat the oil in a large, wide stockpot over medium-high heat. Place the chicken, salt and pepper in the heated pot and cook until browned on all sides. Add the onions, peppers, garlic and paprika; cook for another 10-15 minutes until the onions are translucent. Add the tomato paste and cook, stirring, for about a minute. Add the wine, tomatoes and Worcestershire; cover and cook until the chicken is tender (about 45 minutes). Add water if needed. Add the mushrooms and cook another 5 minutes. Stir in the sour cream and serve with noodles, potatoes or polenta.
Serves 6-8
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