Paprika Chicken Stroganoff

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Hey!

Hope you had a great weekend! It was a pretty busy weekend just catching up on tons of stuff that needed to be done. My house is all ready for fall.

Yesterday I had my family ove to celebrate my youngest brothers birthday. We had so much fun just talking and laughing! It was nice for all of us to get together since we don’t get to do that as often as we used to.

I have a great chicken recipe for you.

This was sooooooo good!

Paprika Chicken Stroganoff

Ingredients

1 pound boneless, skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces
1 tablespoon sweet paprika or regular paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced (about 1/2 cup)
8 ounces white button mushrooms or baby bella mushrooms, sliced
2 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 bay leaf
1/4 cup plain yogurt, creme fraiche, or sour cream
Hot, cooked egg noodles, for serving (about 12 ounces to 1 pound) (I used macaroni)
Fresh, chopped parsley for garnish

Directions

In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.

Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Scrape the chicken onto a plate and set aside.

Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.

Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.

Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

This is a great meal for a  nice cool evening.OK…got to go have hair dye on and I might end up with purple hair if I don’t rinse now…I might really like purple hair!

Besos,

Flor

Recipe from http://www.melskitchencafe.com

 

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