Chicken Paprikash Medley
The chopped red bell pepper usually found in broccoli stir-fry mix gives this dish an unexpected flavor; however, if you don't like the crunch added by the water chestnuts, you can substitute a 1-pound bag of broccoli florets or broccoli and cauliflower mix.
INGREDIENTS | SERVES 8
- 4 cups cooked egg noodles or spaetzle
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced
- 1 ½ pounds boneless, skinless chicken breasts
- 4 cloves garlic, minced
- Salt and freshly ground pepper to taste
- 4 tablespoons Hungarian paprika
- 4 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 1-pound frozen broccoli stir-fry mix, thawed
- 16 ounces sour cream
In a Dutch oven, cook the noodles or spaetzle according to the package directions; drain. Transfer to a serving platter, cover, and keep warm.
Wipe out the Dutch oven, then add the butter and oil; bring to temperature over medium-high heat. Add the onion and sauté for 3 minutes.
Cut the chicken breasts into bite-sized pieces. Add the chicken to the Dutch oven and stir-fry for 5 minutes.
Stir in the garlic, salt, pepper, 3 tablespoons of the paprika, and 3 ½ cups of the chicken broth; cover the pan. While the chicken broth comes to a boil, mix the remaining ½ cup of chicken broth with the flour.
Strain out any lumps, and then whisk the broth mixture into the boiling broth. Boil for 3 minutes. Stir in the broccoli stir-fry mix; lower the temperature, cover, and simmer for 5 minutes.
Remove the pan from the burner and stir in the sour cream. Pour the chicken and vegetable mixture over the noodles or spaetzle. Sprinkle the remaining tablespoon of paprika over the top. Serve immediately.
Thickening or Thinning
The temperature at which you simmer the paprikash will affect how thick or thin the sauce gets. The sour cream added at the end of the cooking time will also thicken the sauce. If the sauce is too thin, add more sour cream. If it's too thick, slowly whisk in some additional chicken broth, milk, or water.
