Chicken Paprikash
- Gluten Free
- Low Carb/Paleo
Why we love it:
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
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1. PREHEAT THE OVEN TO 400 DEGREES
And bring a pasta pot full of water to a boil.
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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.
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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.
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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.
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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.
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7. SERVING
Serve chicken and sauce over pasta with green beans on the side.