Tuesday, February 22, 2011

Tasty Tuesdays: Chicken Paprikash Topped Potatoes

Chicken Paprikash Topped Potatoes

I love finding recipes on Cooking Light's recipe portal myrecipes.com, but sometimes I get overwhelmed by the number of options, number of ingredients, number of steps involved.  Know what I mean?  When I'm searching for tasty and delicious recipes that are quick and easy to make, I go immediately to their "Dinner Tonight" section.  It has a great selection of meal options that can be prepared with just a few common ingredients in no time at all.
Just because a recipe is quick and simple, doesn't mean it has to be low in flavor.  I have made chicken paprikash several times, but I've never served it over a baked potato before!  I thought this looked like such a great way to change up my old version paired with egg noodles.  
Paprika not only adds a lovely color to this dish, but it also adds a great flavor.  There are many varieties of this delicious spice.  There is a sweet variety which is often found in deviled eggs or goulash.  There is a smoked variety prepared by drying the peppers over an oak burning fire...mmmm!!!  You can also find a spicy smoked paprika.  You can use whatever you have around in this recipe, but I like to mix it up with the spicy variety.
Yield: 4 servings (serving size: 1 potato and 1/2 cup chicken mixture)

Ingredients

  • 4  baking potatoes (about 1 1/2 pounds)
  • 4  skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
  • 2  tablespoons  all-purpose flour
  • 2  teaspoons  paprika
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 1  tablespoon  butter
  • 1/2  cup  coarsely chopped onion
  • 1  (8-ounce) package presliced mushrooms
  • 2  garlic cloves, minced
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 1/4  cup  reduced-fat sour cream
  • 2  tablespoons  chopped fresh parsley

Preparation

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

What's your favorite spice to cook with?

7 comments:

  1. That looks yummy! i want to come to New Orleans so bad! xoxo

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  2. I might try this tomorrow! thanks!

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  3. this looks delicious!! always great posts!

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  4. Looks so mouth watery cant wait to try thanks for sharing

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  5. Oh em GEE these look so good! I can't believe the recipe is from Cooking Light. It doesn't look light, it looks delish! Ha ha. Thanks for sharing, this one is going in the TO MAKE IMMEDIATELY file.

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  6. ooooh, yummmm, i haven't had lunch yet, this is definitely making me hungry. ;) my favorite spice is cumin - it makes everything delicious. :D

    <3, Mimi
    http://whatmimiwrites.blogspot.com/

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  7. These sound delicious!!!! Hope you had a great day. I'm having a fun giveaway to celebrate my blog makeover! Make sure to enter before Friday if you haven't already! Kori xoxo

    http://www.blondeepisodes.com/2011/02/makeover-blog-giveaway.html

    ReplyDelete

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