Paprika Chicken Stroganoff

Chicken Paprika Stroganoff

Chicken and mushrooms, my favorites, in thick sauce, sounds really good, serve over hot pasta of your choice.
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, OR thighs or a combination of both
  • 1 tablespoon sweet paprika, OR regular paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all purpose flour
  • 2 tablespoons olive oil, and more as needed
  • 1 medium onion, finely diced
  • 300 grams mushrooms, sliced, King Oyster or Shiitake would be good
  • 2 cloves garlic, finely minced
  • 1 3/4 cup chicken stock, fresh or from the powder
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/4 cup plain yogurt, OR sour cream
  • 500 grams pasta, cooked, your choice
  • fresh parsley, chopped, for garnish

Instructions
 

  • Cut the chicken into bite size pieces, feel free to use boneless skinless breasts or boneless skinless thighs or a combination of both. In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, flour, salt and pepper. Toss to coat.
  • Heat the olive oil in a large skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Put the chicken on a plate and set aside.
  • Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
  • Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
  • Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or sour cream) and cook for about 2-3 minutes longer.
  • If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine.
  • Let the mixture simmer for 2-3 minutes until thickened.
  • Serve over hot pasta and garnish with fresh parsley, if desired.

Notes

Chicken will cost about 38 Baht/500 grams, everything else is either on hand or minimal cost, for 4 servings, this is well under $1 per meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

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