Note: this is NOT the traditional chicken Paprikash as taught to me by my German Grandmother but is instead, something I concocted tonight that SIMULATES it, in a sort of vague twisted way out of the meager ingredients I had on hand. That said, this didn't turn out half bad and I quite enjoyed it once I stopped comparing it to the real deal ;) On it's own this was quite good and I will likely make it again. It was quite satisfying for the calories and while not exactly good for you it isn't exactly bad for you either ;)
Ingredients
300 g Chicken Breast Raw (about 1.5 large or 2 small breasts)
1 medium Onion, Sweet
1 tbsp Paprika (I used Hungarian paprika, end dish had a mild bit of heat to it but not too much)
2 Garlic Clove
1 1/2 cups No Salt Added Chicken Broth (I used my own homemade stock with no added salt)
170 g Trad. German Egg Noodles - Spaetzle
1 tsp Olive Oil
3 tbsp Sour Cream
1 tsp Chicken Base-Better Than Bouillon (Optional)
Salt to taste
Directions
Saute onion in oil until it begins to turn golden, add garlic and cook additional 30 seconds. Add in chicken meat and cook until almost done then add paprika, salt and chicken stock. Simmer until sauce is reduced and is thick and rich (maybe 30 minutes or so). Taste and if it needs flavour add a little chicken demiglace. I usually add a little "Better Than Bouillon" chicken demiglace made with real chicken but if you don't have that, a little chicken bovril or oxo would do. Just before serving stir in sour cream.
Precook spaetzle according to package directions, drain and toss with sauce and cook a minute or two to infuse the noodles with the sauce flavour before serving.
Nutrition Facts Serving Size: 1 serving
Calories 595
Total Fat 20.23g
Saturated Fat 1.32g
Cholesterol 150.24mg
Sodium 614.03mg
Total Carbohydrate 70.7g
Dietary Fiber 4.03g
Sugars 2.39g
Protein 47.2g
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