This easy chicken paprikash recipe post is sponsored by CollectiveBias and its client, Pick ‘n Save. All thoughts are my own.
I’m not exactly sure why, but I’ve had a massive craving for rice lately. Sort of sad news for Brian, since he’s a steak and potatoes kind of guy. I do the cooking, so I get to make big decisions like what sides we’ll be eating. It’s a cook’s privilege… be sure to jot this down for future reference. 🙂
The thing is, I can’t seem to exhibit any sort of self control around rice, so I end up eating way more of it than I should. Side dishes like Jasmine Rice Pilaf, fruited Jasmine rice salad and BBQ sticky rice are just irresistible to me.
OK, truth is, I’ve been eating way too much of everything starchy and unhealthy lately. It started around Halloween and hasn’t let up since.
I’ve started going to the YMCA 3 times a week, and I’ve filled the house with healthier snacks like kale chips and ranch roasted nuts. I’m making nutritious dinners for Brian and I, too. Pick ‘n Save’s health key™ system has been a big help in that area.
Everything at the store is color coded into one of eighteen different categories, depending on what nutritional component you may be needing. In this case, I was seeking organic (green tags) and whole grains (purple tags). If you look here, you’ll find an article I wrote about the health key™ system last year. It’s a fantastic way to shop smart without scrambling through ingredient lists on the product label.
Notes about this easy chicken paprikash recipe
Like any good comfort food, authentic Hungarian paprikash is made with chicken thighs. They’re dark meat, so they’re higher in fat and calories. To make this dish healthier, I used boneless skinless chicken breast instead. Same goes for my substituting whole grain rice for the high carb spaetzle or egg noodles that are traditionally used.
If you want to be a high quality healthy eating hero (a name I made up to make myself feel good about eating well), get yourself a digital kitchen scale and use it to portion out 4 ounces (1/2 cup) of cooked rice and 6 ounces of the chicken paprikash.
I use my scale every time I’m in the kitchen and absolutely love it. It’s thin, so it doesn’t take up much space in my kitchen and it holds anything up to 12 pounds in weight (helpful if you want to weigh a small turkey…or your newborn baby).
After you Pin and print out this easy chicken paprikash recipe, please leave me a comment below.
I’d love to hear what sorts of things you do to eat healthy, and if your grocery store has anything in the store like the health key™ system to help you out!
Hungarian Chicken Paprikash
- 2 tablespoons avocado oil, or grapeseed oil (or other neutral flavored oil)
- 1 medium yellow onion, diced
- 2 tablespoons Hungarian sweet paprika
- 1.5 pounds boneless skinless chicken breast, cut into bite sized pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour , or 1/4 teaspoon xanthan gum for low carb option
- 1 bell pepper, orange, red, or yellow, diced
- 14.5 ounces canned diced tomatoes, (I used organic)
- 1/2 cup chicken bone broth, or chicken stock
- 1/2 cup sour cream, (I used light)
- 1/8 cup flat leaf parsley, finely chopped
- 2 cups cooked whole grain rice, (1 cup uncooked = 2 cups cooked)
- Heat oil over medium heat in a large, deep skillet. Add onion and cook for 2-3 minutes.
- Add paprika, stir, and cook 2 more minutes, stirring often to assure that the paprika doesn't burn.
- Sprinkle salt and pepper over chicken and add to pan; cook, stirring occasionally, chicken is lightly browned on all sides. Stir in flour and cook for 1 minute.
- Slowly whisk in chicken stock. Don't pour it in at once or your sauce won't thicken! After stock is incorporated, add in tomatoes and peppers. Reduce heat to medium-low and lightly simmer (covered) for 15 minutes, stirring occasionally.
- In the last minute, stir in sour cream. Once thoroughly heated through, serve hot paprikash over rice and garnish with chopped parsley.
More delicious healthy chicken recipes (click on the photo to get the recipe)