Chicken Paprikash

Serves 4

INGREDIENTS:

• 4 boneless chicken breasts cut into 2 inch pieces or larger per preference
• 2 tbsp. canola oil
• 1 cup of chopped onions
•  1/2 cup of jarred sweet cherry peppers seeded and chopped
• 3 large cloves of garlic diced
• 3 large Anaheim chilies seeded and roughly chopped
• 1/4 cup of sweet Hungarian paprika
• 1 1/2 tsp. caraway seeds
• 1 1/2 tsp. of dried thyme
• 2 bay leaves
• 6 cups of low sodium chicken broth/stock
• 1/2 to 1 cup sour cream, fat free or light
• salt and pepper to taste
• 6 oz of wide egg noodles or spaetzle

DIRECTIONS:

1.  In a large plastic food storage bag combine the flour, 3 tbsp. of the paprika, salt. pepper, 1/2 tsp. caraway seeds, 1/2 tsp. thyme. Add the chicken and shake to coat the chicken with the flour mixture
2. In a large skillet, cast iron pan or Dutch Oven heat the oil over medium heat. Add the chicken and cook for about ten minutes turning as needed to brown. Remove when done an set aside keeping warm.
3. Add the onions, garlic and Anaheim chilies and saute until soft about 10 minutes. Add the broth, bay leaves remaining caraway seeds, thyme and paprika and bring to a boil. Reduce heat and simmer for 10 minutes. Return chicken to pot and simmer another 10 minutes
4. Cook noodles while Paprikash mixture is simmering.
5. Ladle sauce into serving bowl and add 1/4 or more sour cream to each of the four bowls and mix well. Ladle noodles and pieces of chicken into bowls and mix these as well. Serve

NOTES:

The wonderful flavors of the sweet paprika make this a special dish. Who doesn't like sour cream in anything? My grandmother made this for me when I was a child. It is a comfort major food the evokes wonderful memories of staying warm inside during cold Canadian winter nights. I recommend you use spaetzle if you can find them. Delis will carry them and some grocery store have specialty pasta.