Once upon a time, I was a customer of HelloFresh and loved every moment of it. Then life hit us like a ton of bricks and I wasn’t able to be home as often as I once was and needed to cancel our subscription. It really was a nice service and there are certain recipes that I still love to cook but like always, I have modified in one way or another. It’s an eastern European dish, Hungarian I believe, that has several different varieties.
The one that Jacque and I have fallen for is a stew of sorts called Skillet Chicken Paprikash. I’ve renamed it to Chicken Paprishka, a nod back to my old Russian language days. I recommend a nice baguette that can be soaked in the juice or even placing this in a bread bowl. You can’t go wrong with this one. The original recipe was for two people, but I tend to make it for a large family in a stock pot. Anyhow, enjoy this on a nice cool nite, let it simmer longer to marry the ingredients.
Ingredients
- 3-4 largish chicken breasts
- 6 potatoes (Yukon gold, more if smaller potatoes)
- 6 carrots
- 4 cloves of garlic
- 5-6 tablespoons of smoked paprika
- 1 large sweet red onion
- 28 ounce can of Muir Glen Organic Fire Roasted Crushed Tomatoes
- 28 ounce can of Muir Glen Organic Fire Roasted San Marzano Style Whole Tomatoes
- 32 ounces of chicken Stock
- 1 bunch of fresh parsley
- Kosher salt to taste
- freshly ground peppercorn
- olive oil
Directions
- Cut the potatoes into 1/2-inch cubes and place them in a pot of water with a several large pinches of salt. I like a rustic look and do not peel the potatoes. Bring to a boil and cook for about 15 minutes, until softened. Drain in a strainer and set aside. (I find that the large metal strainers from Pampered Chef work great for this task!)
- Peel and halve the carrot lengthwise, then thinly slice into half moons. Mince the garlic. Halve, peel, and thinly slice the red onion. Coarsely chop the parsley.
- Heat a couple tablespoons of olive oil in a pan over medium-high heat. Add the onion and carrot, season with kosher salt and crushed peppercorns. Cook, tossing occasionally, for about 5-8 minutes or until slightly softened. Add garlic and paprika and cook for 30 seconds, until fragrant. I typically add a lot of paprika so that everything has a nice coating over it. Place the cooked carrots and onions in with the drained potatoes in the strainer to reduce the amount of cookware used.
- Add olive oil back in the pan you just removed the onions and carrots from. Add the chicken and season with kosher salt, some paprika and parsley. Sear for 4-5 minutes on each side, until golden brown but not fully cooked. Cut the chicken into 1-inch cubes. Set aside.
- In a large stock pot, add the crushed tomatoes, whole tomatoes and chicken stock. Season with kosher salt and pepper and bring to a boil. Reduce to a simmer and add the carrots, onions and potatoes. Stir well and finally add in the chicken. Simmer for about 8 minutes until potatoes are tender, sauce has thickened, and chicken is cooked through.
- Serve the chicken stew with a sprinkle of chopped parsley and paprika on top and a baguette . A dollop of sour cream adds a freshness to the dish.
