Monday, March 7, 2011

Chicken Paprikash

This was based on a NYT "What we're reading" posting, so I won't blame the NYT that it wasn't as good as I thought it might be. The only reason I bother writing it up then, is that I am sure with a few minor tweaks next time, it could be good. Changes that I will make next time are included below, and all reflect an effort to spike the flavor in a few ways -- there was nothing bad about the just seemed a bit bland. Thus, enter more salt, pepper, garlic, and some red pepper.

3 pounds skinless chicken breasts

Salt and pepper(a lot)

2 onions , chopped fine

2 red bell peppers , stemmed, seeded, and sliced thin

3 garlic cloves , minced

2 tablespoons tomato paste

1/4 cup high-quality (could be smoked, sweet, whatever you like) paprika

1/2 tsp cayenne pepper (optional, and to taste...if you want a little heat)

2 tablespoons all-purpose flour

1 cup low-sodium chicken broth

3/4 cup fat free greek yogurt (optional; only if you want a creamy sauce)

1. Pat chicken dry with paper towels and season with salt and pepper. Place in slowcooker.

2. Pile in onions and peppers, stir in garlic, tomato paste, paprika, pepper, broth, and flour and cook 4 hours on high, 6 hours on low.

3. Turn off heat, stir in yogurt (or sour cream) until incorporated and season with salt and pepper. Serve.

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