73: Chicken Paprikash

Back in April, we went on vacation to Prague, Vienna, Salzburg and Budapest.  In each country we tried some of the local cuisine, but we really loved the food most in Hungary.  Once I got back, got over the jet-lag and started planning dinners again I decided to try to find one of the popular Hungarian dishes that we had tried.  I found this recipe for Chicken Paprikash that I decided to try out.

Ingredients:

2 skinless, boneless chicken breasts - cubed
S&P
Olive oil
2 tbsp tomato paste
1/2 white onion, diced
1 large garlic clove minced
1 (14.5 oz) can diced tomatoes (no salt added)
2 1/2 tbsp paprika
1/2 tbsp hot paprika (to taste)
1 cup low sodium chicken broth
1 cup no fat sour cream brought to room temp
2 cups pasta (I used bowtie)

The How To:
Preheat oven to 400
Season cubed chicken with S&P
Heat oil in a dutch oven and add chicken
Cook until golden brown on both sides and place aside
In dutch oven, add onions and stir frequently until onion becomes opaque ~5 minutes
While onions are cooking, grab a small frying pan and add tomato paste -- stir often and cook until paste becomes fragrant
Add tomato paste to the onions and continue to cook for about a minute
Add garlic and cook another minute or so
Add chicken broth, tomatoes, and paprika to the mixture and stir until simmering
Season with S&P
Add chicken and transfer to oven
Bake for 40 minutes 
Remove from oven and let it cool for about 3 minutes
Stir in sour cream
Serve over pasta

This dish was a little more trouble than I typically like to do on a weeknight, but the end result was well-worth it.  This tasted much like I remember a dish I had our first night in Budapest at a local place called, Ételek.  Will and I both really enjoyed it and it was fun to remember our trip.  This dish was Will approved! 

And for fun, here are a few pics from Budapest...