Hungarian Style Chicken Paprikash - Low Carb & Gluten Free

This evening we are having Hungarian Style Chicken Paprikash for dinner and I don't have to cook because I actually made it for dinner last night when both of my sons came to eat with us. We are having the leftovers for dinner this evening. I added cooked sliced mushrooms to it this time, even though it isn't traditional to add them. I really liked the addition of them (hubby just picked them out...lol). I also added a little extra chicken. It turned out great. I enjoyed mine over yellow squash ribbon "noodles" made simply with a regular vegetable peeler, then sauteed in butter for a few minutes. The rest of the family ate theirs over regular buttered  noodles. I snapped a few photos below and included a couple photos of serving suggestions near the bottom from previous times that I've made it. I also included the recipe. Enjoy!

Ready for the oven

Fresh out of the oven...ready for sour cream to be stirred in

Ready to eat

Serving Suggestions

(one over yellow squash noodles and the other on zoodles)

 

Hungarian Style Chicken Paprikash

INGREDIENTS:

2 pound boneless, skinless chicken breast or chicken thighs

1 cup chicken stock or broth

1 (14.5 oz) can diced fire roasted tomatoes with juice (or regular tomatoes)

1 medium onion, sliced or diced

1 large clove garlic, minced

2 tablespoons olive oil, plus 1 tablespoon more, as necessary

1/2 - 1 teaspoon sea salt, or to taste

1/2 teaspoon freshly ground black pepper

3 tablespoons sweet Hungarian paprika (I used Szeged)

1/8 teaspoon cayenne pepper

2 tablespoons tomato paste

1 cup sour cream (sit out while casserole bakes so it isn't cold when stirred in)

Zucchini or squash noodles (or substitute wide egg noodles if not wheat/grain free)

DIRECTIONS:

Preheat oven to 400 degrees F. Cut chicken into approximate 1-inch sized chunks; pat dry with paper towels and season with salt and pepper. Heat oil in dutch oven over medium-high heat until hot. Add chicken and cook until lightly browned on all sides. Remove chicken to bowl and set aside.

Add 1 tablespoon olive oil to the pot chicken was cooked in and heat over medium-high heat; add onions to pan. Cook until soft and translucent, about 5 minutes. Add tomato paste and stir constantly for 1 to 2 minutes. Add garlic and cook another minute or so. Add chicken broth to de-glaze pan, stirring frequently and scraping bottom with a wooden spoon to loosen any browned bits. Add tomatoes with juice, paprika and cayenne; stir and bring just to a simmer. Season with salt and pepper, to taste.

Return chicken back to dutch oven and stir in, along with any juices that accumulated in bowl. Bake uncovered for about 35-45 minutes or until chicken is tender and sauce has reduced by about 1/3. Remove from oven and let sit about 5-7 minutes, uncovered.  Stir sour cream thoroughly into the mixture.  Serve over zucchini or yellow squash noodles, or noodles of your choice.

*Note: I sometimes like to add about 1 cup of cooked sliced mushrooms to my paprikash