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Week of 10/19/20

Hungarian Chicken Paprikash with Mushrooms
and braised cabbage / green beans

Active: 1 hr Total: 1 hr
Original GF Paleo Vegetarian
Hungarian Chicken Paprikash with Mushrooms
When we first featured this meal in 2019, so many community members included mushrooms in the sauce that we wanted to bring it back with that delicious update. We also heard that many people liked this with some spice, so feel free to add a pinch of cayenne or red pepper flakes.
Smarts: The amount of flavor you get from your paprika will vary depending on how long the spice has been sitting in your pantry. Increase the amount a bit if you know your paprika is on the older side.
Proteins
Chicken, non-ground
Cuisines
European - Northern
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47

Ingredients

Metric
Servings:
4
Roasted Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 1 tsp
  • Mustard, Dijon - 1 tsp
Hungarian Chicken Paprikash:
  • Cabbage, any green - 8 oz , thinly sliced
  • Onions, medium and red - 1/2 , diced
  • Bell peppers, red - 1 , diced
  • Garlic - 4 cloves , chopped
  • Chicken thighs, boneless and skinless - 4
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Chives - 1 Tbsp , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Vinegar, apple cider - 2 tsp
  • Butter - 2 Tbsp
  • Paprika - 1 Tbsp (use Hungarian sweet paprika if you have it, but regular paprika will work fine)
  • Tomato paste - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Water - 1 cup
  • Lemon juice - 2 tsp

Prep

  1. Green beans / Cabbage / Onions / Bell peppers / Garlic - Prep as directed. Combine onions and bell peppers in one container. Store green beans, cabbage, and garlic in their own containers. (Can be done up to 5 days ahead)
  2. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  3. Mushrooms / Chives - Prep as directed.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. While oven is warming up, heat a Dutch oven with first part of cooking oil over medium-high heat. Add cabbage and apple cider vinegar with a pinch of salt. Saute until cabbage is tender, 8 to 10 minutes. Set cabbage aside, covered, to keep warm.
  3. Return to Dutch oven and add second part of cooking oil. Add chicken thighs. Cook on both sides until golden brown, 6 to 8 minutes total. Set chicken aside.
  4. To Dutch oven, add third part of cooking oil and then mushrooms. Saute until mushrooms are tender, 6 to 8 minutes (adding some water if the pan starts to look dry). Season mushrooms with some salt.
  5. Add butter to pan and then onions and bell peppers. Saute until soft, 2 to 3 minutes.
  6. Add garlic and paprika and stir for 1 minute.
  7. Add tomato paste, tomatoes (including liquid), and water over aromatics. Bring to a simmer, scraping up any brown bits on the bottom of the pan.
  8. Add chicken back to pan and nestle into sauce. Reduce temperature to a low simmer. Cover and simmer until chicken is cooked through, 10 to 15 minutes (depending on size of chicken thighs).
  9. While chicken cooks, whisk together olive oil, wine vinegar, and mustard. Toss with green beans.
  10. Spread green beans out on a sheet pan. Season with some salt and pepper. Roast until green beans are tender and brown in spots, shaking the pan halfway through cooking, ~15 minutes.
  11. When chicken is done, move pan off heat. Stir in lemon juice and season with some salt and pepper. Top with chives.
  12. Serve chicken and sauce over cabbage with green beans on the side. Enjoy!

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