For my 37th country, I decided to take a healthier approach to a classic dish that can easily become a heavy meal. But first, indulge me this quick diversion. This is horribly overplayed but I’m going to say it anyway, as it’s from one of my favorite movies.
Too much pepper??? Never. And that’s something I definitely read in my research into recipes. Don’t skimp on the Hungarian Paprika, and try to get it as fresh as you can. Since I needed some more obscure spices for another recipe, I decided to order the paprika from the same place: https://www.worldspice.com/. Not that it’s hard to find paprika nearby (and I’m a big fan of Penzey’s which is conveniently located only 10 minutes away) but I figured I’d give a few other spices a try from this place.
Since so may of the chicken recipes I’ve made lately have called for bone-in chicken parts, I wanted to lighten it up a bit for this weeknight meal. While I do agree that bone-in chicken is probably one of the best ways to cook so many of these dishes, after reviewing some recipes online, I figured this would be a simple adjustment. And I was right.
For this dish, I decided to use boneless, skinless chicken breast and a light sour cream. I followed the instructions for the recipe fairly closely and merely skipped the step of browning the chicken before cooking the onions. But overall it was a simple and relatively healthy weeknight meal which I served along with brown rice and haricot verts.
Here’s the recipe I used: https://eatingeuropean.com/hungarian-chicken-paprikash/
Overall Level of Effort: 1
Skill Level: Beginner
Would Make Again?: No
Additional Notes: One quick note on my logic when I choose “no” for making something again. Often, I’ll indicate “no” when it’s just too much work for the end result to the point when I deem it not worth it. Or if the end result doesn’t taste good. In this case, I thought it was easy and flavorful but not something I was overly excited about in the end. Though Matt was and turned them into sliders for lunch the next day. 🙂