About This Recipe:
As an NYU student, Veselka was the place to go to after a late night of youthful revelry. Vesekla is a 24 hour Ukranian restaurant in the East Village that is known for its amazing pierogies and other Eastern European grub. The cheese and potato pierogies are dream worthy, but I wanted to try recreating one of my other favorite dishes from Vesekla- the chicken paprikash. I am definitely not claiming that this is traditional chicken paprikash, but this recipe tastes and looks pretty darn close to the one at Veselka’s. You can serve this with bread, mashed potatoes, or my favorite- egg noodles. I am dreaming of the day that I can taste authentic chicken paprikash in Hungary, but until then, this will have to do!
Ingredients (4 servings)
-1.5 lbs boneless chicken thighs, cut into 1 inch pieces
-1 small onion, diced
-1 red bell pepper, diced
-4 garlic cloves, minced
-2 tbls paprika
-3 plum tomatoes, deseeded and finely diced
-3 cups chicken stock
-2 tbls flour
-8 oz sour cream
-1/4 cup parsley, chopped
–Optional side: egg noodles
-Salt and pepper
Instructions (1 hour)
1. In a deep skillet or dutch oven over medium high heat, pour in 1-2 tbls of olive oil and brown the chicken for 3 minutes per side. Season with salt and pepper and transfer the chicken to a bowl.
2. Sauté the onions and peppers for 5 minutes until tender. Then add in the garlic and paprika, and stir for 1 minute until fragrant.
3. Add in the tomatoes and cook down for 2-3 minutes. Pour in the chicken stock, and bring the mixture to a boil. Then add the chicken back in and simmer on low heat for 15 minutes covered.
4. Remove the chicken and vegetables to a bowl. Then in the skillet, whisk in the flour until it is fully combined with the sauce. Whisk in the sour cream and simmer for 5 minutes to let the sauce thicken.
5. Add the chicken and vegetables back into the skillet and stir in the parsley. Serve over the egg noodles.