Chicken PaprikashFrom the Recipe Archivess

I started my blog in April 2005 not even knowing what a food blog was. Previously I had a group of friends that I used to send recipes to by e-mail. My brother suggested starting a blog so the recipes would be stored online, and Kalyn's Kitchen was born. I didn't get a digital camera until September of 2005, so I have a lot of recipes that don't have photos, and I've been slowly updating my recipe archives and adding those photos.

When I made this dish so I could photograph it, I realized I hadn't made it since the time I first posted it on the blog. It tasted incredible, rich with paprika, and slightly creamy from the sour cream. The recipe is adapted from one I found on Epicurious.com.

Chicken Paprikash
(4-6 servings)

4 boneless, skinless chicken breasts, cut crosswide into strips about 1/2 inch wide
2 T (or less) sweet paprika (Hungarian, I use Penzeys)
2 tsp. (or less) sharp paprika (Hungarian, I use Penzeys)
1 tsp. crushed caraway seed (optional)
2 tsp. each butter and olive oil (or maybe a bit more, depending on your pan)
1 onion, chopped (don't chop too small)
1 can diced tomatoes, drained very well
(I use Muir Glen organic canned tomatoes)
2 cups homemade chicken stock or 2 cans chicken broth reduced to 2 cups
1 cup bottled roasted red pepper, diced same size as onions
1/2 cup or more low fat sour cream (do not use fat free)

I like to pound the chicken breasts slightly before I cut it into strips so the pieces are all the same thickness. Season chicken with 1 tsp. sweet paprika, salt and pepper. Heat nonstick pan and add half the butter and half the olive oil. Saute chicken until cooked through and barely browned. Use slotted spoon and transfer chicken to plate. Add rest of butter and olive oil to pan and add onion. Saute until just starting to soften, about 4 minutes. Add all the rest of paprika and caraway seed if using, saute 30 seconds. Add red pepper and tomatoes and cook about 2 minutes. Add chicken broth and turn up heat to high and boil until sauce coats spoon, about 5 minutes. Mix in chicken and any juice from plate. Reduce heat to low again and stir in sour cream. Simmer until just heated through (do not boil).

I serve this in a wide bowl because it's quite liquidy, but delicious. Personally I love paprika, but if you're not sure how much you like it, you might want to use slightly less than the recipe calls for. If you can't get sharp paprika, you could use a very small amount of cayenne pepper and all sweet paprika.

By itself, this recipe is a great dish for the South Beach Diet, phase one. For phase two or three, serve over Dreamfields Macaroni. This would be great with Cucumbers Caesar, Arugula and Sweet Mini-Pepper Salad, Cauliflower Fried in Butter, or Roasted Broccoli with Garlic, all are suitable for any phase.

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