Paprikash Chicken Stroganoff
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I’m pretty much fed up with winter and ready for spring or summer. I would love to live somewhere tropical, where there’s no snow, the temperature never goes below 0 degrees. Somewhere where you can step out of the house and everything is green and there’s no need for a jacket or a coat. Somewhere where I could sit out on the deck and feel the sun beat down on my skin for more than a couple months out of the year. Somewhere where I could go out for a leisurely walk without wearing snow boots and worrying about slipping. But who am I kidding. I live in Calgary where there are only 2 seasons, winter and July. And although Calgary is one of the sunniest cities in Canada where we get way over 300 sunny days a year, it is still cold, sometimes very very cold. So as I snap back to reality here, I would like to share with you this delicious recipe that is the perfect complement to a cold winter day.
This dish combines 2 of my favorite dishes, Paprikash Chicken and Chicken Stroganoff. I served this amazing dish over some yummy mashed potatoes, but it would also go great oversome egg noodles or over rice. The flavor combinations here are wonderful.
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Paprikash Chicken Stroganoff
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
Paprikash Chicken Stroganoff – perfect combination of flavors, and ready in 30 minutes. This dish combines Paprikash Chicken and Chicken stroganoff.
Ingredients
- 1 lb chicken breasts boneless and skinless
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium yellow onion chopped
- 8 oz white button mushrooms sliced and diced
- 3 cloves garlic finely minced
- 1 3/4 cups chicken broth low-sodium
- 2 tbsp tomato paste
- 1 bay leaf
- 1/4 cup plain yogurt creme fraiche, or sour cream
- 2 tbsp parsley chopped, for garnish
Instructions
- In a medium bowl toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
- Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. Don’t worry if the chicken is not cooked through, it will fully cook later on in the sauce. Scrape the chicken onto a plate and set aside.
- Add the butter to the pan, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
- Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. I used sour cream in mine. Let the mixture simmer for 2-3 minutes until thickened. Serve over mashed potatoes, egg noodles or rice and garnish with fresh parsley, if desired.
Nutrition Information:
Calories: 296kcal (15%)Carbohydrates: 13g (4%)Protein: 30g (60%)Fat: 14g (22%)Saturated Fat: 4g (25%)Cholesterol: 82mg (27%)Sodium: 821mg (36%)Potassium: 893mg (26%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1282IU (26%)Vitamin C: 10mg (12%)Calcium: 48mg (5%)Iron: 2mg (11%)
Enjoy!
Judi says
Hi can you freeze this . Its delicious but there are just 2 of us so I batch cook and try to freeze . If not will just cut down on ingrediants. Either way keep telling us more delicious things to make. Thanks
Jo Cooks Team says
Yes this will freeze really well! You can either thaw in the fridge overnight and re-heat on the stovetop, or just pop it in the microwave straight from the freezer.
Kathleen Fillo says
I loved your day dreaming about a snow free environment….that is about where my head is right now. Day in and day out of snow and freezing temps has me wanting to run off screaming into the woods. But back to reality….thanks for this recipe. Will be giving this a whirl this week but serving with popovers….yummy! Think Spring!
Joanna Cismaru says
No kidding, we’re having lots of snow today, so today is one of those days! Hope you like the recipe!
Suzan Vasica says
Are u like Slovak or something? Dad makes paprikash but only ever with Beef and he cooks the potatoes cut in wedges in it. This sounds so good I gotta try it
Omaima says
love all your recipes
i made many for my family and they loved it
thank you
jo says
Thank you so much, I’m so happy you’re enjoying my recipes. 🙂
JuneC says
I made this tonight, very good. Mine did not look like the picture you posted, Mine was just one color (a rather dark brown), yours shows some orange and some brown….what did I miss? Whether orange or brown it was still delicious.
Louella says
I made this for dinner tonight and magic cake for dessert. Sadly, there are no leftovers for lunch tomorrow as my 9 and 12 year olds devoured it!!! They are excited to browse your site for more recipes.
jo says
Louella that’s wonderful, there is no bigger compliment than to hear there are no leftovers, right? 🙂
Connie says
Made this for dinner tonight. It was delicious and easy. I also used sour cream and seved it over noodles. The old version I used to make took hours. This was on the table in 30 minutes. My husband loved it.