Chicken Paprikash

Made this earlier in 2013 and only now am getting around to printing and publishing the recipe. Feedback is welcome, because I can't remember anything but that the dish turned out well.

Chicken  Paprikash

Serves 4

8 small chicken thighs (2 ¼ pounds total), rinsed and patted dry

1 tablespoon olive oil

2 medium onions, finely chopped

½ teaspoon salt plus more to taste

2 tablespoons sweet Hungarian paprika

1 14-ounce can diced tomatoes in juice, drained

½ cup low-sodium chicken stock or water

1 ½ teaspoons all-purpose flour

1 tablespoon water

3 tablespoons sour cream

2 tablespoons chopped flat-leaf parsley

1. Remove chicken skin and reserve.
2. Heat olive oil in 5-quart heavy pot over moderate heat until hot. Add skin and cook until it renders about ¼ cup fat. Remove skin with a slotted spoon and discard.
3. Add onions and salt to pot, increase heat to moderately high, cover, and cook, stirring occasionally and reducing heat if necessary, until onions are tender but not browned, about 5 minutes.
4. Add paprika and cook, stirring, for 1 minute.
5. Stir in tomatoes and chicken stock. Add chicken. Cover and simmer, stirring occasionally, for 15 to 20 minutes.
6. Uncover and simmer, stirring occasionally, until chicken is just cooked through, 5 to 10 minutes more.
7. Stir flour into 1 tablespoon water. Then stir this mixture into pot.
8. Simmer, stirring until sauce is slightly thickened, about 2 minutes. Remove from heat and stir in sour cream. Season with salt to taste. Sprinkle servings with parsley.

NOTE:  Serve over egg noodles or rice with additional sour cream on     side.

Five boneless chicken thighs weigh about 1 pound.

Cinnamon Roll Custard Oats

You probably know I regularly participate in a couple monthly blog events.  Both of these events expose me to new food blogs, and who doesn't enjoy perusing new blogs?  ;-)

Taste & Create is a fun one, (created by my friend Nicole who passed the torch to me when she opened her own bakery/cafe in Germany), in which participants are randomly partnered up and tasked with creating a recipe from each other's blog.  (click the link above and email me at cowgirlmin07[at]gmail[dot]com if you'd like to join us!)


The Secret Recipe Club is interesting too, participants are assigned blogs and make recipes, but there are no partners, everyone is in sort of a daisy-chain of food.  (click on the logo at the bottom of this post to get on the list for this one)

This month, the blog I was assigned for Secret Recipe Club was:

Fit Mama Real Food

One look at Heather's blog was all it took for me to realize I really wanted to try one of her "custard oats" recipes.  But which one??  Well, I decided to try her Cinnamon Roll Custard Oats out on my boys, who LOVE the oatmeal that I make for them.  I love custard, I love oats, I love cinnamon rolls!

I'm sorry to say the boys did not love this oatmeal. I didn't have any cream cheese, and since they usually don't have toppings, I didn't add any.  I don't know whether that would have made a difference.  It was plenty sweet, they usually like a bit of brown sugar on top of oatmeal but they didn't ask for any of that either.  I guess when you have a winner for before-school breakfast, you just need to stick with it!

As for me, I really enjoyed the flavor, but there was a texture issue.  (this is no one's fault, I have trouble eating an entire container of yogurt b/c of the texture!)  Number One isn't an oatmeal fan from the start, so he didn't try it.  I may play with this recipe more and see what happens, or try one of Heather's other variations.  I am still intrigued by the whole idea!!  If you try it, let me know what you think!

*Incidentally, I doubled the recipe below and had more than enough oatmeal for the three of us, so just keep that in mind.*

Cinnamon Roll Custard Oats
from Fit Mama Real Food
Serves 1

1/2 cup oats
1/4 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp maple syrup
1/4 cup unsweetened applesauce
1 cup milk or water *(I was running low on milk, so I used half & half and water in equal measure)
1 egg
heaping 1/16th tsp sea salt

Toppings: 1 tbsp cream cheese mixed with 1/2 tsp maple syrup, walnuts and raisins

In a small pot over medium heat add all ingredients except the toppings. Whisk together and continue to whisk every 2 or so minutes as the oats cook. (lower heat and whisk more if the oats start bubbling and splattering)  Once thickened up, about 5 minutes or so, remove and top with cream cheese frosting, walnuts and raisins if desired.