Poultry

Chicken Paprikash Draft

Name: Chicken Paprikash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 boneless skinless chicken thighs (about 1 lb); 2½ tsp paprika; ½ tsp salt; ⅛ tsp black pepper; 1 tbsp olive oil; 1 medium onion, chopped; 1 can diced tomatoes; ⅓ cup light cream (not kosher in a meat dish); ⅓ cup pareve non-dairy cream

My chicken paprikash, thighs in a tomato and paprika sauce finished with a little cream. A quick half-hour dinner I serve over rice or pasta.

Prep10 min
Cook30 min
Total40 min
KashrutMeat

What you need

Amount:×1

5 boneless skinless chicken thighs, about 1 lb
2½ tsp paprika
½ tsp salt
⅛ tsp black pepper
1 tbsp olive oil
1 medium onion, chopped
1 can diced tomatoes
not kosher⅓ cup light cream, not kosher in a meat dish (optional)
kosher option⅓ cup pareve non-dairy cream (optional)

How I make it

Season the chicken with the salt, pepper and 1/2 tsp of the paprika.
Heat the oil in a large skillet and brown the chicken for about 3 minutes per side.
Remove the chicken, add the onion and cook for about 3 minutes.
Add the tomatoes and the remaining 2 tsp paprika and bring to a boil.
Return the chicken, lower the heat, cover and simmer for 10-15 minutes, until the chicken is cooked through.
Stir in the cream (or non-dairy cream) until the sauce is smooth.
Serve over rice or pasta.

What I've learned

When I make more chicken, I double the cooking time too.

Source: ChefEf (chefef.com)