I don’t cook with paprika nearly enough. I’ve got regular and smoked in my cupboard, but they rarely make it into my meals. Smoked paprika which is delightfully reminiscent of bacon adds a deep, smoked flavor to dishes…um, why aren’t I using this??
In the most recent Rachael Ray Magazine, she had a recipe for Chicken Paprikash and it was just the inspiration I needed to get the paprkia collecting dust in my cupboard into a meal.
Chicken Paprikash 2 + servings – inspired by Rachael Ray
- 1 Tbsp olive oil + 1 Tbsp
- 1 Tbsp smoked paprika
- 1 tsp paprika
- 2 Tbsp red wine
- 1 red pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 lb chicken breast, sliced into 1″ wide pieces
- 2 Tbsp half & half (if desired)
Combine olive oil, paprikas and red wine in small dish. Whisk together and set aside.
Heat large pan over medium heat. Add olive oil, onion and garlic. Cook for about 3 minutes. Add chicken pieces. Cook for another 3 minutes, stirring occasionally. Add paprika mix and peppers. Cook for 3-5 minutes, until chicken is cooked through.
Season with salt and pepper to taste, adding more paprika if desired.
If you would like it a bit creamy, add half & half and stir.