{"id":1467,"date":"2019-02-18T06:47:33","date_gmt":"2019-02-19T04:46:04","guid":{"rendered":"https:\/\/thecookinprofessor.com\/?p=1467"},"modified":"2019-02-18T23:53:48","modified_gmt":"2019-02-19T04:53:48","slug":"chicken-paprishka","status":"publish","type":"post","link":"https:\/\/thecookinprofessor.com\/?p=1467","title":{"rendered":"Chicken Paprishka"},"content":{"rendered":"<p>Once upon a time, I was a customer of HelloFresh and loved every moment of it. Then life hit us like a ton of bricks and I wasn&#8217;t able to be home as often as I once was and needed to cancel our subscription. It really was a nice service and there are certain recipes that I still love to cook but like always, I have modified in one way or another. It&#8217;s an eastern European dish, Hungarian I believe, that has several different varieties.<\/p>\n<p>The one that Jacque and I have fallen for is a stew of sorts called Skillet Chicken Paprikash. I&#8217;ve renamed it to Chicken Paprishka, a nod back to my old Russian language days. I recommend a nice baguette that can be soaked in the juice or even placing this in a bread bowl. You can&#8217;t go wrong with this one. The original recipe was for two people, but I tend to make it for a large family in a stock pot. Anyhow, enjoy this on a nice cool nite, let it simmer longer to marry the ingredients.<\/p>\n<h1>Ingredients<\/h1>\n<ul>\n<li>3-4 largish chicken breasts<\/li>\n<li>6 potatoes (Yukon gold, more if smaller potatoes)<\/li>\n<li>6 carrots<\/li>\n<li>4 cloves of garlic<\/li>\n<li>5-6 tablespoons of smoked paprika<\/li>\n<li>1 large sweet red onion<\/li>\n<li>28 ounce can of Muir Glen Organic Fire Roasted Crushed Tomatoes<\/li>\n<li>28 ounce can of Muir Glen Organic Fire Roasted San Marzano Style Whole Tomatoes<\/li>\n<li>32 ounces of chicken Stock<\/li>\n<li>1 bunch of fresh parsley<\/li>\n<li>Kosher salt to taste<\/li>\n<li>freshly ground peppercorn<\/li>\n<li>olive oil<\/li>\n<\/ul>\n<h1>Directions<\/h1>\n<ol>\n<li>Cut the potatoes into 1\/2-inch cubes and place them in a pot of water with a several large pinches of salt. I like a rustic look and do not peel the potatoes. Bring to a boil and cook for about 15 minutes, until softened. Drain in a strainer and set aside. (I find that the large metal strainers from Pampered Chef work great for this task!)<\/li>\n<li>Peel and halve the carrot lengthwise, then thinly slice into half moons. Mince the garlic. Halve, peel, and thinly slice the red onion. Coarsely chop the parsley.<\/li>\n<li>Heat a couple tablespoons of olive oil in a pan over medium-high heat. Add the onion and carrot, season with kosher salt and crushed peppercorns. Cook, tossing occasionally, for about 5-8 minutes or until slightly softened. Add garlic and paprika and cook for 30 seconds, until fragrant. I typically add a lot of paprika so that everything has a nice coating over it. Place the cooked carrots and onions in with the drained potatoes in the strainer to reduce the amount of cookware used.<\/li>\n<li>Add olive oil back in the pan you just removed the onions and carrots from. Add the chicken and season with kosher salt, some paprika and parsley. Sear for 4-5 minutes on each side, until golden brown but not fully cooked. Cut the chicken into 1-inch cubes. Set aside.<\/li>\n<li>In a large stock pot, add the crushed tomatoes, whole tomatoes and chicken stock. Season with kosher salt and pepper and bring to a boil. Reduce to a simmer and add the carrots, onions and potatoes. Stir well and finally add in the chicken. Simmer for about 8 minutes until potatoes are tender, sauce has thickened, and chicken is cooked through.<\/li>\n<li>Serve the chicken stew with a sprinkle of chopped parsley and paprika on top and a baguette . A dollop of sour cream adds a freshness to the dish.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Once upon a time, I was a customer of HelloFresh and loved every moment of it. Then life hit us like a ton of bricks and I wasn&#8217;t able to be home as often as I once was and needed to cancel our subscription. It really was a nice service and there are certain recipes [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1469,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,7,20,21,58],"tags":[4,8,70,69,68,71],"class_list":["post-1467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-icook","category-meat-and-vegatables","category-recipes","tag-chicken","tag-food","tag-hungarian","tag-paprika","tag-stew","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=\/wp\/v2\/posts\/1467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1467"}],"version-history":[{"count":3,"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=\/wp\/v2\/posts\/1467\/revisions"}],"predecessor-version":[{"id":1471,"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=\/wp\/v2\/posts\/1467\/revisions\/1471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=\/wp\/v2\/media\/1469"}],"wp:attachment":[{"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecookinprofessor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}