MiMi definitely rose to Josh's challenge when she made the Hungarian Chimney Cakes. But if she was going to have us over for a Hungarian inspired dessert, she needed to have dinner too. She likes to make some of her favorite recipes for the blog and has been fun writing posts for the blog as well. I have been trying to get a new series of Mondays with MiMi posts going. Of course I have had to break in for a few fun posts that I worked on with some other bloggers and were meant to go live on specific days. So the Valetine's Day Ideas and the 50 Ideas for the Big Game posts interrupted the flow. Hopefully we can get this going as a weekly post and hopefully MiMi can keep up!! Anway, I will turn it back over to MiMi now.
Okay, so we are having a Hungarian dessert. It just seemed that we should try a new Hungarian entree also. I loved researched recipes and had a tough time deciding what to make. I've made Hungarian Goulash before and enjoyed it, but I wanted to try something new. I decided on Chicken Paprikash. Food 52 calls it "Hungarian comfort food." That sounded perfect to me. Every college student should get a little comfort food when they are on break.
3 pounds boneless, skinless chicken breast
2 tsp kosher salt
1 tsp ground black pepper
2 T olive oil (more if needed)
1/4 cup tomato paste
One large onion sliced into thin wedges
2 tsp minced garlic
2 14.5 oz cans diced tomatoes with juice
1/4 cup Hungarian paprika
1/2 tsp hot pepper flakes
1 1/2 cups chicken broth
1 1/2 cups sour cream, at room temperature
1 pound package wide egg noodles (cooked while the chicken is in the oven)
- Preheat oven to 400 F.
- Cut chicken into inch square pieces. Pat dry and season with salt and pepper.
- Heat oil in a dutch oven over medium heat until almost smoking.
- Add the chicken and cook until golden brown on each side and remove to a bowl.
- Add tomato paste to a nonstick frying pan over medium to high heat, stirring constantly until the paste becomes fragrant, brown and concentrated. Remove form heat.
- In the dutch oven that the chicken was cooked in add a small amount of olive oil if needed to cook the onions. Once the onions are soft and slightly brown, add the tomato paste reduction and stir continuously for about one minute.
- Stir in the garlic and cook for another minute.
- Stir in the chicken broth scraping the bottom of the pan with a wooden spoon. Add the tomatoes and paprika, bring to a simmer.
- Add the chicken with the liquid that is in the bowl to the dutch oven and transfer, uncovered, to your preheated oven.
- Bake for 45 minutes until the chicken is tender and the sauce is reduced by about a third.
- Remove from oven and let sit for several minutes uncovered. Push the chicken, tomato and onions to the side leaving the majority of sauce separated.
- Stir in the sour cream into the exposed sauce, then mix it all together.
- Serve over warm egg noodles.