Recipe: Chicken Paprikash
Avera McKennan Hospital & University Health Center Food Service Director Amanda Viau, ACE, CEC liked a recipe she saw online, so she revised it to make it full of flavor yet free of gluten and lower in fat.
“This is a great fall dish, one that captures so many sensory aspects that go with this time of year,” she said. “It’s also a good way to explore your adventurous side and try some experiments with spices. I tweaked the recipe, so it has less fat than the original, along with no gluten. But it’s full-flavored, that’s for sure.”
Chef Amanda suggests getting some fresh paprika at the market, and you can use either sweet or hot Hungarian paprika, or a combination. Just make sure not to use a jar that is months old if you want the flavors to pop.
- 4 whole chicken legs (thigh and drumsticks together, but you can use thighs or drumsticks separately if you prefer)
- Kosher salt and freshly ground black pepper to taste (use at least 1 tablespoon of each to get the meat thoroughly seasoned)
- 1 tablespoon avocado oil
- 3 tablespoons butter
- 1 large yellow, Spanish or white onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 3 tablespoons Hungarian paprika, sweet or hot, or a combination
- 3 tablespoons almond flour
- 1 cup canned crushed tomatoes or 1 large ripe tomato, chopped (use your garden tomatoes, such as Roma tomatoes, if you have them)
- 1 cup low-sodium vegetable stock
- 1 pound gluten-free spaghetti
- ¾ cup plain Greek yogurt
- Heat oven to 400. Season the chicken with salt and pepper, using a great plenty.
- Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan, such as a cast-iron skillet or Dutch oven. Cook over high flame, until the butter is foaming, and then sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes.
- Turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. It’s better to make it nice and brown – cooked well – than to under-do it. Then remove chicken to a plate to rest.
- Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. You’ll be building a fond in the pan – and it’ll add to the flavor.
- Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes. Be careful! Fragrant and burned are two different smells – and it’s easy to go too far. Pay attention to the pan and pull it off heat when it’s ready.
- Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
- Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter. This is a critical part of the dish. Toss again to coat.
- Place the chicken on top of the noodles, then add the yogurt to the sauce, stir to combine.
- Ladle sauce over meat and noodles.
Source: Chef Amanda adapted this recipe from one she found on the New York Times website.