Paprikash is comfort food. Paprika colored, creamy gravy over chicken and noodles; how can you go wrong with this? This is not the most calorie conscious dish, but the indulgence is so worth the taste. Using a good quality paprika is key in this dish. Consider picking up a quality Hungarian sweet or medium paprika for the 2-3 tablespoons called for. This serves 3 adults. If you want this recipe done in a more calorie conscious way, read the second version.
6 chicken thighs, bone in and skin on (trimmed) or a mix of cut up chicken
2 onions, sliced
2/3 C chicken broth
1 C half and half
2-3 Tbsp paprika
To cook the paprikash start with a deep skillet or dutch oven type dish (one that has a cover) over medium heat, put your chicken in (skin side down) and allow the chicken pieces to partially cook and get some browning started. Pull the chicken from the pan and set aside. Toss the onions in the fat and allow them to cook slowly for 10 minutes, until golden and very soft. Add the chicken broth, half and half, paprika. Mix well and allow this sauce to come together and simmer. Taste, add salt and pepper if needed. Put the chicken back in the sauce, cover. Allow chicken to complete cooking over low heat until it just about falls off the bone…about 20 minutes.
Serve paprikash over thick egg noodles, dumplings or spaetzle with more sour cream for topping.
You could lighten up this meal calorie wise considerably by using these ideas:
Use a butter substitute instead of chicken fat to brown the onions
Use boneless, skinless chicken breast portions.
Use plain yogurt instead of the half and half and/or the sour cream.
Or use fat free sour cream instead of more plain yogurt to top before serving.
The instructions would include adding a couple of Tbsp of butter substitute to get the onions to the required golden brown. Up the chicken broth to a full cup measure. Add the paprika to the broth and pour over onion mix. Place chicken breasts in to cook, covered for 20 minutes over medium heat. Turn down the heat and mix the yogurt. Taste to adjust seasonings. Dollop a bit more yogurt or no-fat sour cream over each breast portion at serving.