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)
- 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
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?