For awhile, I've been slightly (err, really) obsessed with paprika--and I've been putting it on just about every meal of my day. Eggs, check. Sandwich, check. Pasta, check. It's become a wee-bit-of-an-obsession. So tonight I decided to whip up a modified version of a favorite Hungarian dish--chicken paprikash.
The traditional dish is bit creamy (and delightful really) but Mike's opposed to the whole creamy thing. (I don't think he knows what he's missing.) I decided to make the dish w/o and with...which ended up surprisingly fantastic.
This dish is super easy to make and is under thirty minutes.
Kitchen, I love you!
Chicken Paprikash w/ Pappardelle
Ingredients:
1 package bone-in, skin-on chicken drumsticks
4 Tbs olive oil
1 28 oz can whole tomatoes
1 Tbs paprika
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
1/4 tsp. dill
1 Tbs. sour cream
8 oz. pappardelle noodles or egg noodles, cooked as directed.
1/2 tsp salt
1/4 tsp black pepper
Instructions:
In a large skillet, bring 2 Tbs olive oil to heat. Season both sides of chicken with salt and pepper. Brown on each side of the chicken, about 5 minutes on each side. Remove and set aside. Add remaining 2 Tbs. olive oil to pan, with pepper, garlic and onion. Saute until tender, about 4 minutes. Add entire can of tomatoes--breaking them apart as you add them in and with spoon. Add paprika, salt and pepper. Bring to boil. Reduce heat and add chicken back to pan. Slightly cover and let simmer until chicken is cooked through--about 20 minutes. While not necessary, you can turn the chicken occasionally to ensure full flavor.
Drain pasta and serve under chicken--ladle with sauce. Serve as-is for a non-creamy version. For a creamier (and better!) version, add 1 Tbs sour cream atop the chicken and sprinkle with dill.
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