{"id":6825,"date":"2018-11-11T23:15:21","date_gmt":"2018-11-11T23:15:21","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6825"},"modified":"2018-11-11T23:21:07","modified_gmt":"2018-11-11T23:21:07","slug":"chicken-paprikash-with-friends","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/11\/chicken-paprikash-with-friends\/","title":{"rendered":"Chicken Paprikash With Friends"},"content":{"rendered":"

The Hills have poker night tonight so they’re having dinner with us.\u00a0 Amanda likes chicken that has no bones.\u00a0 I know, I’m working on it.\u00a0 In the meantime, I’m making chicken paprikash.\u00a0 It’s an old timey favorite that Hubs loves and I can easily swap in that boneless, skinless, chicken breast I loathe so much.\u00a0 But I know I won’t loathe it when it’s swimming in that luscious sour cream sauce.\u00a0 So it’s fine!<\/p>\n

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I have three different paprikas.\u00a0 A long time friend of mine, Demitri, sent me a sweet one and a hot one that I’m almost out of because I use it all the time, and I have a smoked paprika.\u00a0 I love my friends!\u00a0 I often get little spice surprises from them.\u00a0 To know me is to spice me.\u00a0 Corny.\u00a0 Anyway….<\/p>\n

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I served it over egg noodles and some green beans sauteed with oven dried tomatoes, roasted garlic, and olive oil sauce I made in the mixer.\u00a0 Delish!<\/p>\n

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Chicken Paprikash<\/h2>\n
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Ingredients<\/h3>
  • 4<\/span> boneless skinless chicken breasts<\/span><\/li>
  • 1 16<\/span> oz<\/span> conatiner sour cream<\/span><\/li>
  • 4<\/span> cups<\/span> chicken broth<\/span><\/li>
  • 1\/3<\/span> cup<\/span> smoked paprika<\/span><\/li>
  • 1\/3<\/span> cup<\/span> sweet paprika<\/span><\/li>
  • 1\/3<\/span> cup<\/span> spicy paprika<\/span><\/li>
  • 1\/2<\/span> cup<\/span> all purpose flour<\/span><\/li>
  • 1<\/span> med onion sliced in thin wedges<\/span><\/li>
  • 1<\/span> stick butter<\/span><\/li>
  • 1<\/span> clove<\/span> roasted elephant garlic<\/span><\/li>
  • Kosher salt to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Sprinkle the chicken breasts lightly with spicy paprika and fry in a dutch oven (I used my enamled cast iron pot) over medium high heat until just starting to cook in half of the butter, turning once, for about 10 minutes.\u00a0 Remove chicken to a plate while still raw inside and set aside.<\/div><\/li>
    • Add the other half of the butter and the onions to the same pot and cook stirring frequently until the onions get soft, about 10 minutes.\u00a0 Sprinkle in some hefty pinches of the paprikas and the roasted garlic, continuously stirring.\u00a0 Add the flour, stirring to coat everything and cook for about another 10 minutes, stirring a couple of times.<\/div><\/li>
    • Whisk in the chicken broth and cook this mixture down for about 20 minutes.\u00a0 Remove from the heat and whisk in the sour cream until all the lumps are gone.<\/div><\/li>
    • Return pot to the heat and on medium, whisk in the rest of the paprika.\u00a0 Turn it down to low and simmer for about 30 minutes, putting the chicken back into the pot in the last 15 minutes of cooking.\u00a0 Turn the heat off and let everything rest togther for about ten minutes.<\/div><\/li>
    • Remove the chicken to a cutting board and slice across the grain and place atop a plate of egg noodles and sauce.\u00a0 Top with more sauce and serve.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      The Hills have poker night tonight so they’re having dinner with us.\u00a0 Amanda likes chicken that has no bones.\u00a0 I know, I’m working on it.\u00a0 In the meantime, I’m making chicken paprikash.\u00a0 It’s an old timey favorite that Hubs loves and I can easily swap…<\/p>\n","protected":false},"author":1,"featured_media":6842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181110_182645.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1M5","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6825"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6825"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6825\/revisions"}],"predecessor-version":[{"id":6848,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6825\/revisions\/6848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6842"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}