Chicken Paprikash

This easy recipe for traditional chicken paprikash is a lovely comfort food supper with just a little spice.

I promise I am going to discuss the deliciousness that is a comfort food bowl full of chicken paprikash, but first…

WE MADE IT. We waited and waited and waited…

…and sure enough, the clock struck midnight, and 2020 took its bad old self into the past. Some of us were better than others at waiting for the specific moment.

But it happened anyway.

I usually don’t stay up until midnight, but this year it seemed extra important to make sure I was there for the Actual Second when we crossed over into 2021.

I usually DO make a laundry list of resolutions that are full of things like less wine and more vegetables and less cheese and more exercise, but my list looks a little different this year.

I am going to go outside at least once every day, sometimes with that sleepy girl up there.

I am going to try and take a picture each day of something that is not on a plate.

I am going to write down three things each day that I’m grateful for (and if you are looking for a simple online journal, I’m liking Penzu. It’s easy to use and it’s free.)

I’m going to be kinder, both to myself and to others.

And I’m still going to try for drinking more water every day and taking my vitamins every day and getting up and moving around every day, but the promises I’m going to hang no matter what are the gratitude and the kindness.

Because as completely awful as the past year was, it was the kindness and the gratitude that got me through.

The kindness of friends who helped us move during a pandemic, and the ones down here who welcomed us in so many ways.

The gratitude for the folks who helped my sweet Dixie leave this earth peacefully, and the ones who put our sweet Winnie into our care.

The kindness of my dear friends up North who keep calling and texting and emailing to remind me that they are still there.

The gratitude that they are still there. I am so lucky.

The bravery and kindness of my family up North who are keeping up the crazy group text messages and FaceTime chats and pictures even though we are mostly apart from each other in ways we have never known, and my overwhelming gratitude that they are all taking care of each other, and me.

And the overwhelming gratitude for our kids, who not only jumped into the deep end of moving in with us, but who have reminded us every single day that no matter what happens, we are going to come out the other side of it.

What on EARTH does this have to do with chicken paprikash?

Pretty much nothing, and I’m about to tell you how to make it, but also on list of things to be grateful for is this little blog, and you guys who have inspired with your sweet comments and emails me this year more than any other to keep on cooking. So let’s cook!

Here’s how you make chicken paprikash!

I’m not sure what took me so long to get this up on the blog, because it’s an easy one pot supper that is a snap to make and pretty good for you when it comes to creamy comfort food.

Paprikash is a Hungarian dish that gets its personality from a sour cream and tomato sauce that has a sassy dose of paprika in it.

I am a big old baby when it comes to spiciness, so trust me when I say the paprika adds just the right amount of flavor without being too jazzy for us spice wimps.

The creaminess comes from the sour cream – no heavy cream involved here – and since I tend to use the low-fat kind, this totally qualifies for my January eat-a-little-lighter plan.

So here we go!

Sprinkle a pound and a half of boneless chicken with salt and pepper.

Add a couple tablespoons of olive oil to a large skillet and heat over medium.  Add a peeled, chopped sweet onion and cook until the onion starts to soften, about 3 minutes.  

Add 4 cloves of minced garlic, stir for 1 minute and then add two tablespoons each of flour and paprika – the paprika is going to give it that glorious cheery color and a little bit of sass.  Stir until blended, then pour in a cup of chicken broth and a can of chopped tomatoes.

Bring to a simmer, give it all a good stir, cover the pot and let it all simmer up for 15 minutes.

Add the chicken breasts and cook until they are done, about 10 minutes, turning the chicken once or twice.

Scoop out the chicken and shred it into bite sized pieces.  

Whisk in a half cup of sour cream and stir in the chicken.  Cover and let the chicken mixture sit while you cook the noodles.

Cook about 6 ounces of egg noodles according to package directions and drain.

Divide the noodles among plates, top with the chicken and a generous amount of sauce, sprinkle with chopped fresh parsley and serve it up.

And with that, I’m going to go wake up Winnie and take her outside for a walk.

Grateful for you, and happy, healthy 2021,

Kate xo

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