Chicken Paprikash

Active Time: 30 minutes

Total Time: 30 minutes

Gluten Free
Low Carb/Paleo

Why we love it:

Paprikash is a Hungarian stew that’s quick to pull together because the chicken cooks quickly and the paprika spruces up the tomato base in one step! Folding in some sour cream at the end transforms the dish - giving it a tangy, creamy, and addictive taste.

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Ingredients

1 pound Chicken Thighs, Boneless/Skinless
1 Tablespoon Vegetable Oil (for cooking)
¹⁄₄ teaspoon Black Pepper
1 teaspoon Kosher Salt (divided)
1 Onion
1 Red Bell Pepper
3 Tablespoons Unsalted Butter
4 cloves Garlic
1 Tablespoon Paprika
1 Tablespoon Tomato Paste
1 cup Stock (any type - or water)
1 15-ounce can Diced Tomatoes
¹⁄₂ pound Fusilli Pasta (or pasta of your choice)
1 pound Green Beans
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Red Wine Vinegar
1 teaspoon Dijon Mustard
¹⁄₂ cup Sour Cream
1 Lemon (juice)

Cooking Instructions

1. PREHEAT THE OVEN TO 400 DEGREES

And bring a pasta pot full of water to a boil.
2. CHICKEN

You can either slice chicken into bite size pieces which will cook faster or leave the pieces whole which will be a nice presentation at the end, but takes a bit longer to cook. Both are great options!

Heat a Dutch oven over medium-high heat. Add the vegetable oil and chicken; season with black pepper and most of the salt (reserve a pinch for green beans). Cook on both sides until golden brown, 6 to 8 minutes total. Set chicken aside.
3. VEGGIES

Meanwhile slice the onions into thin half-moon rings and slice the pepper into thin strips (or small dice if you prefer that shape). Add 1 Tablespoon of butter to pan, then add the onions and peppers. Sauté until soft, 2 to 3 minutes.

Mince the garlic and add it along with the paprika and tomato paste; stir for 60 seconds.

Add the stock and can of tomatoes; bring to a simmer, scraping up any brown bits on the bottom of the pan.

Add chicken back to pan and reduce the temperature to a low simmer. Partially cover and simmer until chicken is cooked through, 20 to 25 minutes.
4. GREEN BEANS

While chicken cooks, whisk together the olive oil, vinegar, and mustard. Toss with green beans.
Spread green beans out on a sheet pan. Add the pinch of salt. Roast until green beans are tender and brown in spots, stirring the pan halfway through cooking, about 10 - 12 minutes.
5. PASTA

Cook the pasta according to package directions until al dente. Drain and return to the pot (or a serving bowl) with 2 Tablespoons of butter. Cover and set aside.
6. SOUR CREAM

When chicken is done, turn off heat. Remove 1 cup of sauce into a small bowl and whisk in the sour cream. Pour sauce/sour cream mixture back into the chicken and stir everything together to combine. Add the lemon juice.
7. SERVING

Serve chicken and sauce over pasta with green beans on the side.

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Substitutions

GLUTEN FREE:

use GF pasta or serve over rice or potatoes
DAIRY FREE:

instead of sour cream, use coconut yogurt (which changes the flavor but I like it!) or use almond based or soy based DF yogurt
CHICKEN THIGHS:

chicken breast is ok to use, just be careful not to over cook
BELL PEPPER:

optional, this isn’t always in paprikash recipes
KIDS CORNER:

if your kids won’t accept a red sauce, remove a few pieces of chicken for them, slice some of the bell pepper for the side. Serve the pasta and green beans with just butter. Give them a little bit of sauce-covered chicken to taste!

Prep Ahead & Use It Up

Make the entire dish ahead but don’t stir in the sour cream. To serve, reheat in a pot, then do the final step with the sour cream
If you do cook it all ahead, or have leftovers, it will look better to reheat low and slow on the stovetop rather than microwave. The cream can separate out a bit if you heat it too quickly – still ok to eat – but doesn’t look as nice
Trim the green beans and store for up to 5 days before cooking