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Chicken Paprikash

2/26/2018

Due to the fact that I have to be in a bathingsuit soon, I served this chicken paprikash with cauliflower rice. Although (I'm pretty sure) traditional chicken paprikash is served with dumplings or spaetzle. Spaetzle are little bite sized dumplings, basically tiny pieces of chewy dough, kind of like gnocchi but smaller with more texture.

Chicken paprikash is super easy to make, the key to the recipe is using authentic Hungarian paprika seasoning. If you're trying to keep things light, you don't have to use heavy cream...you can sub something else, or omit the cream part completely - things will just be less soupy and more like seasoned chicken with rice or dumplings. This recipe makes enough for two people!

Ingredients:

3 boneless/skinless chicken breasts
2 tbsp butter + a splash of olive oil
1/4 of a white onion, diced
3 garlic cloves, minced
3 tbsp Hungarian paprika
1 cup heavy cream
1 1/2 cup cauliflower rice (or spaetzle)

What to do:

Stick the chicken breasts into the freezer for 10 minutes while you get out the rest of the ingredients. This makes them easier to slice up.
Slice the chicken breasts into 1/2 inch cube sized pieces.
Cook the onion, garlic and chicken in a skillet on medium heat with the olive oil and butter.
Add in the paprika seasoning + a couple pinches of salt and pepper. Mix and let the chicken cook most of the way through.
Pour the heavy cream into the skillet, mix, and let simmer for 10 minutes on low. (Turn the heat up a bit if you want it to thicken faster.)
I used frozen cauliflower rice. So at this point, I heated it in another skillet and then added the finished chicken paprikash ontop of it once it was done.

3 Comments

Carbonara

2/13/2018

19 Comments

I LOVE carbonara!! It's so simple with minimal ingredients and I feel like that always makes for the best pasta dishes. The following recipe makes enough for two really hungry people or three friends who feel like having a smaller portion!

What You Need

1/2 box of pasta - I prefer bucatini
3-4 egg yolks, more if you want to top the pasta nests with egg yolks
1 cup shredded pecorino romano cheese
1 teaspoon freshly crushed black pepper
1 cup of guanciale (pork cheek) (pancetta or 4-6 slices of thick cut bacon work too if you're in a pinch)

What To Do

Bring a large pot of salted water to boil and cook the pasta according to package instructions.
Separate the egg yolks and whites - discard the whites and keep the yolks.
Mix the cheese with the egg yolks in a large bowl until it forms a paste, season with a pinch of black pepper and set aside.
Dice the guanciale into 1/4 inch cubes and cook in a skillet until done (about 10 minutes.) If you're using chopped pancetta, just cook it as is until crispy. If you're using bacon, slice the pieces into 1/4" cubes and cook in a skillet until crispy.
Put the freshly cooked pasta straight out of the boiling water into the large bowl with the egg yolk and cheese mixture and toss it around quickly, this movement will melt the cheese evenly and stop the eggs from curdling in the heat. Mix in the pork - I usually save a little handful of it for dressing up my pasta pile at the end.
Swirl the pasta into little nests and top each serving with more cheese, bacon and an egg yolk. (Add and break an extra egg yolk on top of the hot pasta for an extra luscious sauce.)

19 Comments

Chicken Paprikash

Carbonara

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