{"id":2209,"date":"2019-02-18T16:54:36","date_gmt":"2019-02-19T04:46:04","guid":{"rendered":"https:\/\/shawnmbrown.com\/?p=2209"},"modified":"2019-02-18T23:53:11","modified_gmt":"2019-02-19T04:53:11","slug":"chicken-paprishka","status":"publish","type":"post","link":"https:\/\/shawnmbrown.com\/index.php\/2019\/02\/18\/chicken-paprishka\/","title":{"rendered":"Chicken Paprishka"},"content":{"rendered":"<p>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&#8217;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&#8217;s an eastern European dish, Hungarian I believe, that has several different varieties.<\/p>\n<p>The one that Jacque and I have fallen for is a stew of sorts called Skillet Chicken Paprikash. I&#8217;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&#8217;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.<\/p>\n<h1>Ingredients<\/h1>\n<ul>\n<li>3-4 largish chicken breasts<\/li>\n<li>6 potatoes (Yukon gold, more if smaller potatoes)<\/li>\n<li>6 carrots<\/li>\n<li>4 cloves of garlic<\/li>\n<li>5-6 tablespoons of smoked paprika<\/li>\n<li>1 large sweet red onion<\/li>\n<li>28 ounce can of Muir Glen Organic Fire Roasted Crushed Tomatoes<\/li>\n<li>28 ounce can of Muir Glen Organic Fire Roasted San Marzano Style Whole Tomatoes<\/li>\n<li>32 ounces of chicken Stock<\/li>\n<li>1 bunch of fresh parsley<\/li>\n<li>Kosher salt to taste<\/li>\n<li>freshly ground peppercorn<\/li>\n<li>olive oil<\/li>\n<\/ul>\n<h1>Directions<\/h1>\n<ol>\n<li>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!)<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2211,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[53,56,236,320,312],"tags":[52,57,323,322,321,324],"class_list":["post-2209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-icook","category-meat-and-vegatables","category-recipes","tag-chicken","tag-food","tag-hungarian","tag-paprika","tag-stew","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/posts\/2209","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/comments?post=2209"}],"version-history":[{"count":3,"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/posts\/2209\/revisions"}],"predecessor-version":[{"id":2214,"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/posts\/2209\/revisions\/2214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/media\/2211"}],"wp:attachment":[{"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/media?parent=2209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/categories?post=2209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shawnmbrown.com\/index.php\/wp-json\/wp\/v2\/tags?post=2209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}