My recipe for chicken paprikash

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
12 boneless chicken thighs
olive oil
1 box chicken broth (32 ounces)
1 onion, chopped
2 T paprika
1 red pepper, chopped
1/2 green pepper chopped
1 small can chopped tomatoes
2 garlic cloves, minced
4 T sour cream

Directions
Brown chicken in olive oil. Remove and place on paper toweling. In a large pot, sauté onion until translucent. Add peppers and cook until soft. Add paprika and cook for a minute or two. Then add tomatoes and broth, bring until boil, reduce to a simmer, add chicken and cook for an hour or two. Turn off heat, add sour cream and serve over noodles. Or Hungarian nokadle--recipe to come.

[LiberalEsto]

1. Here's my recipe

Low Fat Chicken Paprikash

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1 can chicken broth
1 can-full of water
½ cup white cooking wine
1 clove of garlic, peeled and minced
1 teaspoon dried onion flakes OR 1 small onion, chopped
1 tablespoon paprika (or more to taste)
½ cup reduced fat sour cream
2 tablespoons cornstarch
2 tablespoons water

Directions:
Heat oil in large deep pot and brown chicken lightly on all sides.
Add garlic and onion and stir. (If using fresh onion, let it cook for 1 or 2 minutes)
Add wine, broth and a can of water.
Stir in paprika.
Simmer on medium heat for 45 minutes. Stir occasionally.

Meanwhile combine sour cream, cornstarch and water in a cup and stir thoroughly until there are no lumps and all cornstarch is blended in. Add a bit more water if needed.

When chicken is finished simmering, gently stir in the sour cream mixture and keep stirring until sauce thickens. Add salt and pepper to taste and serve over cooked noodles.

Optional: Pull out the chicken pieces halfway through the cooking and cut into bite size chunks. Put back and continue simmering.

Optional: Add a bag of frozen whole green beans after the paprika, and a bit more water if needed.

Optional: Slice up a fresh green pepper and add after the paprika.

[rdharma]

2. I'm going to try your recipe tomorrow.

I've got 3 half chicken breasts (still a bit crunchy when squeezed) in the frig thawing right now. I will use two of them in this and the other to make my a peach salsa chicken salad.

Your recipe is perfectly timed for the ingredients I have on hand. I'll give you an after action review.