Paprika Chicken (Great for Stroganoff)

paprika-chicken

Prep Time: 10 minutes | Cook Time: 15 minutes

Serving Size: 2

Podcast Recommendation: The Ezra Klein Show: Interview w/ Deborah Tannen on gendered speech and this election. The best piece of this interview is towards the end where Tannen talks about the general differences in the way men and women communicate as a result of our socialization as children (women trade on closeness and men trade on hierarchy) and how the different communication styles play out in the workplace. For example, in the companies Tannen looked at, women were just as effective as men in getting things done but because women are more indirect in their way of asking for things to be done due to the communication philosophy of communicating with subordinates as equals, the women were judged as less competent.

Ingredients:

  • 2 pieces chicken thigh, about 8 oz, cut into 1 inch chunks
  • 2 tablespoons butter
  • garlic salt
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 cup chicken broth (or 1/3 bouillon cube + 1/2 cup water)
  • 1/2 onion, diced
  • 1 piece of bacon, chopped small like pancetta
  • 2 tablespoons dry white wine
  • 1 tablespoon worcestershire sauce
  • 1/3 cup sour cream
  • Optional: cooked rice or egg noodles

Instructions:

  1. Melt butter in pan over medium-high heat, then add diced onions and bacon and cook until translucent, about 2-3 minutes, stirring often so the onion doesn’t burn.
  2. Push onion out to edge of pan, lower heat, and add chicken, spreading so there’s only one layer of chicken and each piece is touching the bottom of the pan.
  3. Season chicken with garlic salt, smoked paprika, and garlic powder. Cook chicken for about 3 minutes or until it not longer sticks to the bottom of the plan, then flip the chicken pieces so the original raw up side is touching the pan and cook for another 3 minutes.
  4. Add chicken broth or bouillon water mixture to the pan, along with the white wine and worcestershire sauce and continue to cook on low (medium low if it’s taking forever to reduce) until reduced by half, at least 6 minutes for me.
  5. Add sour cream and stir to incorporate well into chicken mixture and turn heat up to medium low if it wasn’t already at medium low. Cook for another minute.
  6. Serve over rice or egg noodles!

Recipe was adapted from this chicken stroganoff recipe. I upped the paprika for the extra smoky flavor but cut paprika to 1 teaspoon and it’d be great with egg noodles for a traditional stroganoff or keep the recipe as is and serve over rice!

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