Most people are not very familiar with paprika. They have one sad little jar that has probably been back in the spice cabinet for who knows how long and only gets broken into to add a little color to deviled eggs and others items. It has no flavor or aroma left. Well, for shame! I love paprika. It is amazingly complex and delicious, ranging in flavors from earthy to smoky to sweet. So, it is time to buy a fresh jar of good quality Hungarian paprika and make this gluten free Chicken Paprikash.
|Source||Adapted from Saveur|
1 hour, 35 minutes
**I prefer to start with a whole chicken and break it down myself. This allows me to create the pieces I want as well as use the carcass for homemade stock. If you don't have the time, inclination or you just prefer to use a single cut of chicken like thighs, adapt this recipe to suit your taste.
Preheat oven to 350 degrees.
Season the chicken pieces with salt and pepper. Put 1⁄2 cup Cheatin' Wheat Gluten Free Flour on a plate and dredge chicken on all sides. Shake off excess.
Heat the oil in a 6-qt. Dutch oven over medium-high heat. Sear chicken, turning as needed, until well browned on all sides, about 10-15 minutes. Remove chicken from pan and set aside.
Turn the heat to medium-low; add the sliced peppers and onions and stir to release the browned bits from the bottom of the pot. Season with a little salt and cook until the onions are soft and translucent; about 8-10 minutes.
Add the tomato paste and continue to cook, stirring occasionaly, until it caramelizes slightly. This brings out the sweetness in the tomato product and reduces the harsh acidity. Add the paprika, stir, and cook until fragrant; about 3 minutes.
Add the chicken broth and stir to combine. Add the diced potatoes and return the browned chicken pieces back to the pot. Bring to a boil. Cover, leaving the lid slightly ajar, and immediately put in the preheated oven. Braise until the chicken is fully cooked. This will take about 35-50 minutes.
Meanwhile, whisk together the sour cream and 2 T Cheatin' Wheat Gluten Free Flour to form a thick paste. This will act like a slurry and thicken the braising liquid.
Once the chicken is cooked, take the pot from the oven and place on the stove-top. Using a slotted spoon, remove the chicken pieces, potatoes and vegetables to a large bowl so that you are left with just the braising liquid in the pot. Taste and adjust seasoning using salt and pepper.
Add 3/4 c. of the braising liquid to the sour cream mixture and whisk thoroughly. Whisk this mixture into the pot, turn the stove to medium and bring the mixture to a simmer, whisking constantly. Once the liquid has thickened, return the chicken and vegetables back to the pot. Stir to coat everything evenly.
Serve the chicken garnished with chopped, fresh parsley.