Can you fix this recipe?

[JulieM]

This recipe was linked from an Eating Well email I received this morning. It looks so good, but the reviews said it was bland and needed spices or something to give it depth. What would you do?

Sofia’s Chicken Paprikash
http://www.eatingwell.com/recipes/img/recipe_images/MP5799.JPG
Makes 4 servings, about 1 1/4 cups each

Ingredients

1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
¼ Tsp. kosher salt
¼ Tsp. freshly ground pepper
1 Tbsp. canola oil
2 large green bell peppers, thinly sliced
1 large onion, halved and thinly sliced
2 Tsp.s hot or sweet paprika
½ C dry white wine
1 ½ C canned crushed tomatoes
½ C reduced-sodium chicken broth
1 Tbsp. lemon juice
¼ C reduced-fat sour cream
2 Tbsp.s chopped fresh parsley


Sofia’s Chicken Paprikash

Ingredients Cont.



Sofia’s Chicken Paprikash
Instructions

1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
3. Remove from the heat and stir in sour cream. Serve sprinkled with parsley.

[Hammster]

Paprika is such a mild spice I think I'd use 3 tsp, divided. I'd sprinkle 1 tsp onto the chicken pieces along with the s/p. I'd use 1 tsp during the cooking and then stir 1 tsp into the sour cream before adding the sour cream to the dish at the end.

A fun "tweaK' could be to use anaheim chili instead of bell pepper. I think they have a stronger flavor than the bells.

[sneezles]

Where's the garlic?!?!?! ;) And I do agree with Mike...up the paprika to start with and if you have Penzey's half-sharp then use that. Grocery store paprika is boring.

This recipe is from the Jan/Feb issue of '07 and while it's a beef dish the seasonings are what's important! As for the bell pepper...hate green...would probably sub yellow or orange or at least roast the green first (they are just too bitter for me). Anyway, I offer this as a go-by:

Beef Goulash
From Cooking Light

Hungary's national dish is a meat stew flavored with paprika and caraway seeds. Browning the meat first yields the most flavorful result. You can also serve over egg noodles.

1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 cup all-purpose flour (about 1 ounce)
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
2 tablespoons paprika
1 tablespoon red wine vinegar
1 cup chopped plum tomato (about 3)
1/2 teaspoon caraway seeds, crushed
2 bay leaves
1/2 cup water
1 (14-ounce) can fat-free, less-sodium beef broth
2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
1 tablespoon fresh lemon juice

Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.

Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.


Yield: 8 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 47mg; CALCIUM 31mg; SODIUM 517mg; FIBER 2.5g; IRON 2.8mg; CARBOHYDRATE 22.4g

Micol Negrin

[potato_moose]

This is my "go to" recipe for chicken paprikash. You might note that it calls for a full 2 tablespoons of paprika rather than teaspoons:

Chicken Paprikash

Courtesy of Diabetes Forecast Magazine

2 tsp vegetable oil
4 boneless skinless chicken breasts, cut into bite-sized cubes or strips
All-purpose flour (for dredging)
1 medium onion, diced
2 ½ C chicken broth (canned or made from bouillon is fine)
2 Tbs paprika
1 C fat-free sour cream (about ½ of a 16 oz container)
Black pepper and salt to taste

Heat the vegetable oil in a large skillet over medium-high heat. Dredge the chicken breast pieces in flour. Cook the chicken in small batches in the skillet until it has browned on both sides, and a “fond” has developed in the bottom of the pan. Remove the last batch of chicken. Add the onion and sauté for 5 minutes. Deglaze pan with the chicken broth. Add the paprika to the broth and bring to a boil. Lower the heat and cover for 10 minutes. Return chicken to the pan. Mix in the sour cream and salt and pepper to taste. Cook over low heat for 2 minutes. Serve over cooked egg noodles, pasta or steamed rice.

[JulieM]

Thanks for the replies. I agree about the garlic and will up the paprika as recommended!

[penguin]

Chiming in a bit late, but when I made this recipe a few weeks ago, I used 1-1/2 t. smoked spanish paprika and 1/2 t. hot paprika as well as a few cloves of garlic that I had minced. I also subbed 8 oz. fresh mushrooms for 1 green pepper. I think those were my only changes. While it's nothing fancy, we like the recipe a lot.

[JulieM]

Hmmmm, I like the idea of mushrooms! This recipe keeps getting better and better. Thanks!

[avariell]

i always think of chicken paprikash as a bland-in-a-good-way dish :) i really like the subtle onion flavors and the paprika...

haha it is all about subtle vs. bland and semantics ;)

[JackieO]

Chiming in a bit late, but when I made this recipe a few weeks ago, I used 1-1/2 t. smoked spanish paprika and 1/2 t. hot paprika as well as a few cloves of garlic that I had minced. I also subbed 8 oz. fresh mushrooms for 1 green pepper. I think those were my only changes. While it's nothing fancy, we like the recipe a lot.

I made this about a month ago and used Penzey's smoked paprika (generous measure), and I added cremini mushrooms. That being said, I thought it was still a little bland. A few generous shakes of Penzey's "Mural of Flavor" salt-free seasoning did the trick. I know I sound like a shill for Penzey's, but I really like that mural blend.

[JulieM]

I made this tonight and DH and I both liked it a lot. I would definitely make it again. I used 1 Tbsp. sweet paprika and 1 Tbsp. of the only other kind of paprika they had at Whole Foods and it was labeled "hungarian hot paprika." I also added mushrooms (mini portabellos) which were great in it. We loved the flavor of the paprika with all those onions and peppers and mushrooms. It was definitely hot, but not too hot. This would be good to eat if you had a cold--comfort food with the heat of the hot paprika. Which was good tonight for DH as he has been fighting a sore throat for days.

My only complaint is that it didn't thicken much. Maybe I didn't let it cook down enough, but I didn't want the veggies to turn into complete mush. I think I would cut back a little on the chicken broth next time.

It made a lot so we're looking forward to leftovers tomorrow night!

[millerd66]

I use Muir Glen fire roasted tomatoes, in most cases as it does add a little smokiness.

How about a garnish of chives or scallions? I agree on the Paprika. Please keep in mind, that many people keep spices around too long. 6 months tops and they are toast.

[JulieM]

I had a bunch of Muir Glen fire roasted tomatoes to use up, and never thought about using them in this dish! Good idea though.

[sneezles]

Please keep in mind, that many people keep spices around too long. 6 months tops and they are toast.

That is not an absolute just a rule of thumb! Just as in dried chiles, spices can be used beyond 6 months. In some instances you may need to use more of a dried but if kept in cool, dark places most will keep longer than 6 months.


Julie,
You could try adding a bit of flour to the chicken broth as a way too thicken the sauce or even a bit or arrowroot.

[Robyn1007]

That is not an absolute just a rule of thumb! Just as in dried chiles, spices can be used beyond 6 months. In some instances you may need to use more of a dried but if kept in cool, dark places most will keep longer than 6 months.


Julie,
You could try adding a bit of flour to the chicken broth as a way too thicken the sauce or even a bit or arrowroot.

Sneezles, it might have been you (it was someone on the BB) who introduced me to using arrowroot as a thickener and I absolutely love it. Next time I'm at Penzey's I'll definitely be buying a big bag. Thanks for the tip!

[sneezles]

Sneezles, it might have been you (it was someone on the BB) who introduced me to using arrowroot as a thickener and I absolutely love it. Next time I'm at Penzey's I'll definitely be buying a big bag. Thanks for the tip!

Hmmm, I'm thinkin' it wasn't me 'cause I think I learned about it here!:p

[Robyn1007]

Hmmm, I'm thinkin' it wasn't me 'cause I think I learned about it here!:p

Oh, well, so thanks to whoever it was! :o :D

[sneezles]

Oh, well, so thanks to whoever it was! :o :D


I just had a brain f@rt as the boys call it! I did learn that arrowroot was a thickener from my MIL way back when my FIL was on dialysis and his potassium was restricted!

[JulieM]

Thanks for the tip! I've put arrowroot on my grocery list for next week. The broth was so yummy, DH asked for a spoon.

[Hammster]

Another good thickener is corn starch. I always seem to have that in my cupboard.

[JulieM]

Paprika knowledge from wikipedia:

The hottest paprikas are not the bright red ones, but rather the palest red and light brown coloured ones.

Special Quality (Különleges): The mildest and brightest red of all Hungarian paprikas, with excellent aroma.
Delicate (Édes csemege): Ranging from light to dark red, a mild paprika with a rich flavour.
Exquisite Delicate (Csemegepaprika): Similar to Delicate, but more pungent.
Pungent Exquisite Delicate (Csípős Csemege, Pikáns): A yet more pungent Delicate.
Rose (Rózsa): Pale Red in colour with strong aroma and mild pungency.
Noble Sweet (Édesnemes): The most commonly exported paprika; bright red and slightly pungent.
Half-Sweet (Félédes): A blend of mild and pungent paprikas; medium pungency.
Hot (Erős): Light brown in colour, this is the hottest of all the paprikas.

[sneezles]

Another good thickener is corn starch. I always seem to have that in my cupboard.

It is but I personally avoid any corn by-products. It also doesn't do well with reheating or standing as it tends to break down after awhile.

[Goin' Coastal]

We had this for dinner last night and used half Hungarian sweet paprika and half Hungarian hot. It was very flavorful - far from bland! A repeater!

[JulieM]

We had this for dinner last night and used half Hungarian sweet paprika and half Hungarian hot. It was very flavorful - far from bland! A repeater!
Did you have a lot of thin broth? I don't know if it was supposed to be that way or if I did something wrong.

[funnybone]

http://www.eatingwell.com/recipes/img/recipe_images/MP5799.JPG




The picture looks like there are wide, twisted noodles in it (around the edge of the plate). What is that in there, as I don't see noodles listed? :o :confused:

[HealthyinMN]

The picture looks like there are wide, twisted noodles in it (around the edge of the plate). What is that in there, as I don't see noodles listed? :o :confused:

They suggest serving it over whole-wheat egg noodles which I assume is what's shown in the picture

[funnybone]

They suggest serving it over whole-wheat egg noodles which I assume is what's shown in the picture

Thanks. I knew I wasn't hullucinating. :)