Ever have one of those days where you just need some comfort food, stat? I had a really rough week last week, for various reasons, so last Thursday when I was meal-planning for the upcoming week, I ended up with a fairly comfort food-heavy menu rotation. As you know if you have been following this blog, I do my meal-prep work on Sundays, so I have breakfasts and lunches to last me through the week, and I only have to worry about cooking dinners. This recipe became my lunches for the week, and so far so good on the comfort front, because I just ate it and I’m feeling pretty good today. I apologize in advance, though, for how ugly it is. Is there a word that means the opposite of photogenic? Because if so, this recipe is that. But it’s also pretty dang tasty, so you’re just gonna have to deal.
Start by melting 2 tablespoons of butter into a Dutch oven or other large, deep saucepan over medium heat. While the butter melts, chop 3 large chicken breasts (about 1.5 pounds) into bite-sized pieces and sprinkle them with a teaspoon of salt and pepper to taste. This would work great with thighs, too, if that’s what you have. Slice a small onion, French style, yielding about 3/4 cup of onion total. Look at the image below for an example of what the onion slices should look like. Put both the chicken and the onion in the stock pot with the butter and cook, stirring occasionally, until the chicken and onions brown.
Add 2 tablespoons of paprika, a teaspoon of garlic powder, and a cup of chicken stock to the pot and begin to boil. Eventually, the broth will reduce and get thick and slightly syrupy. You’ll want it to reduce by about 1/2, so there will be about a half-cup of red broth in the pan with the chicken. At this point, add a half-cup of sour cream, stir, and reduce the heat to a low simmer. Continue to cook until the sauce is as thick as you’d like it, then taste for seasoning and add more salt and pepper if you’d like.
For a side, I served it over cabbage noodles. These are super easy. Core a head of cabbage and slice it into ribbons that are about a half-inch thick and 3-4 inches long. You’re going for wide egg noodle size. Heat up 2 tablespoons of butter over medium heat in a large pan big enough to fit the entire head of cabbage. Add it in batches by covering the bottom of the pan first, then sprinkling with 1/2 teaspoon of salt and pepper, then adding more cabbage, salt, and pepper until it’s all in there, stirring in between each addition. Mine took 3 layers to get it all in there, but yours may take more depending on the surface area of your pan. Don’t use more than a teaspoon and a half of salt to start. You can always add more, but you can never take it out. Cook the cabbage, stirring frequently to make sure that all the cabbage is on the bottom of the pan at some point in time, until the thickest pieces have softened and some of the cabbage begins to brown, about 15-20 minutes. Serve with the stew on top of the cabbage, and be comforted.
Chicken Paprikash with Buttered Cabbage Noodles
Ingredients
Chicken Paprikash
- 2 tbsp salted butter
- 1.5 lb chicken breast cut into bite-sized pieces
- 1 tsp Kosher salt plus more to taste, if necessary
- black pepper to taste
- 1 small onion French cut (see images)
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 cup chicken stock
- 1/2 cup sour cream
Buttered Cabbage Noodles
- 1 medium head cabbage sliced into ribbons
- 2 tbsp salted butter
- 1.5 tsp Kosher salt plus more to taste, if necessary
- black pepper to taste
Instructions
For the Chicken Paprikash
- Melt the butter in a large pot or Dutch oven over medium heat. Cut the chicken and coat it with salt and pepper. Slice the onion. Add the chicken and onion to the pot and cook, stirring occasionally, until both begin to turn golden brown.
- Add the paprika, garlic powder, and stock to the pan with the chicken, and bring to a low boil. Continue to boil until the sauce has reduced by half and begins to thicken. Add the sour cream, turn the heat to low, and simmer until the sauce thickens to your liking. Add additional salt and pepper if necessary.
For the Buttered Cabbage Noodles
- Melt the butter in a large pot or Dutch oven over medium heat. Add a layer of cabbage to coat the bottom of the pot, then sprinkle with 1/2 teaspoon salt and pepper. Repeat with the rest of the cabbage, salt, and pepper, stirring after every addition. Continue to cook over medium heat, stirring occasionally, until the cabbage wilts and begins to brown. Add more salt and pepper if necessary.
- Macros for the entire meal (both chicken and cabbage): 323 calories, 9 grams net carbs, 35 grams protein, 14 grams fat.
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