Thursday, March 19, 2009

Creamy Chicken Paprikash

So the photo doesn't really do this dish justice. I picked a recipe out of Carol Fenster's cookbook, "1,000 Gluten-free Recipes" and fiddled around with it, and it turned into this beautiful creamy tomato dish that was bursting with flavor. The thyme and paprika work wonders in this dish and transform it from what would have been an ordinary stew to something you won't want to stop eating.

Creamy Chicken Paprikash


2/3 large onion, diced or thinly sliced
1 tbsp. Earth Balance "Buttery Spread"
3-4 chicken breasts, cut into slivers
1 tsp. salt
1/2 - 1 tsp. ground black pepper
1 1/2 tbsp. Hungarian sweet paprika
1/2 - 3/4 tsp. dried thyme
1/4 - 1/2 tsp. cayenne pepper
3 bay leaves
2 garlic cloves, minced; or 2 tsp. crushed/minced garlic
1 1/2 cups sliced mushrooms
1 whole red bell pepper, cut into thin slices
1 can diced tomatoes (with juice)
1 3/4 cups gluten free, low-sodium chicken or vegetable broth
2 - 4 tsp. cornstarch, dissolved in 1 tbsp. water (if needed)
1/2 cup Tofutti "Sour Cream"

About 20 minutes before you want to serve the meal, cook the pasta according to the directions on the package. If you are not yet ready to use the pasta, drain the hot water and add cold water to the noodles to keep them from sticking to each other.

Put the "Buttery Spread" and onions in a large pot and saute until they are translucent. Add the strips of chicken, salt, and pepper, and continue to cook until the chicken is browned. Add the paprika, thyme, cayenne pepper, bay leaves, and garlic, and saute for another 2 minutes. Add the mushrooms, red bell pepper, can of tomatoes, and chicken broth, stir thoroughly, and bring to a boil. Once boiling, reduce heat and cover at a simmer for 30 - 45 minutes, or until the chicken is completely cooked and you are happy with the flavor. Adjust spices as desired.

Take 2 tsp. cornstarch and dissolve it in 1 tbsp. water, and add it to the pot. Stir well. If it needs to be thickened more, add 2 more tsp. cornstarch dissolved in water. Add 1/2 cup Tofutti "Sour Cream" and stir into the dish. Adjust spices as desired. Serve over pasta, or add the pasta to the pot to toss it with the sauce. Delicious!

4 comments:

Grace said...

yumyumyum
try sticking some black beans in there. my mom has been making this cracker barrel recipe that's a chicken and tomatoes base, but it also has black beans. it's delicious.

Claire Berman said...

Oooh, black beans. What a fantastic idea! I will have to try that :)

Carrie said...

that looks and sounds REALLY delicious!! I love anything with paprika!! GREAT picture!!

Claire Berman said...

Thank you, Carrie! I hope you enjoy it, if you decide to try it :)