Ingredient list: chicken thighs, onion, olive oil, green bell pepper, garlic, paprika, salt, pepper, cayenne, chicken broth, parsley, and sour cream.
Most of my life I have heard of Chicken Paprikash for one reason or another but have never made or even eaten it, so when I saw this recipe in the book, I figured now was my chance to make a version of it. Not only was it easy to make, with ingredients we most always have on hand, it was delicious. And it used chicken thighs, which are Mark's preference in chicken parts.
For some reason I thought the paprika would make it more red in color but it was just a nice deep color with a lovely flavor of paprika (which I really like) and went well with the onion. The bell peppers were a nice touch, I might put them in at the last minute next time for a little additional texture and crunch as these were pretty soft by the time it got to serving the meal. The cayenne pepper gave it all a great spicy kick. The book suggested serving the dish with wide egg noodles but the best I had on hand was bow tie pasta and I have to say, it went very nicely with bow tie pasta. I am going to use the leftovers to make stuffed green peppers as I know that would be a welcome use for it all.
Would I make this again? Certainly, delicious, easy, and nutritious, what's not to love?
If you wonder how the others did this week, click here to follow their post links. You can also find the recipe schedule for the coming weeks there. Next week's recipe was chosen by Margaret, is Parmesan Crusted Chicken Breasts, and is found on page 134 of Weeknight Wonders. Please come and join us at any time, just leave the link to your post that week so we know where to find you. :-)