One of my absolute favourite go-to meals during the school week is my mom’s chicken paprikas recipe. My mom made it for me, my grandma made it for her and on and on the list of mama-figures in our family who’ve made this dish goes. Just the smell of it cooking on the stove reminds me of home. Its one of my favourites and the kids love it too.
The recipe has evolved a bit over the years, and because Johannes and Magnus are picky when they see “particles…aka onion” in their food, I started to use a chopper to make sure everything is finely minced so that I don’t hear complaining. My mom even takes this one step further and will strain the sauce so that they don’t see anything at all…but I don’t have that kind of time.
Chicken paprikas is so yummy and I make it quickly during Henrik’s first nap and reheat it for when the boys are back from school. We have an awesome induction stove which heats up the pot almost instantly. Ours is an old one that came with our house, the oven light has burned out and the name stickers have now completely fallen off, so we’re thinking of buying this new Fridgidaire Induction Stove. I knew nothing about induction before we moved into our home, but I quickly realized that induction means quicker cooking time. I can boil water for my pasta in under a minute and when I take the pot off the stove it turns off on its own. The surface of the stove never gets that hot unless a pot is on it so I feel safer with my kids being around. Its honestly so good! And Michael loves how energy efficient it is because our hydro rates seem to go up every other month, so saving on electricity is good for our family budget and the environment. Anyways you can read more about all the amazing benefits of the Fridigidaire Induction Stove here, but I for one am in love!!!! Its the only way to go for our family.
So back to our chicken paprikas recipe, I use a dutch oven to cook almost all my food, and this dish for that matter. I can prepare it quickly on the stove and then pop it in the oven until dinner time. Heat it up in like 2 minutes and serve it with a giant side of mashed potatoes or polenta.
So here’s how to make it:
8 pieces of chicken thighs (skinless, with skin, boneless or with bones doesn't actually matter) 1 medium yellow onion chopped finely (here's where I use the chopper) 1/2 red pepper (chopped finely) 3 tbsp olive oil 1.5 cups of water (+ more if needed) 3 tbsp sweet paprika 1/4 up of whipping cream salt and pepper to taste
Heat up the oil in a large pot on your stove on medium to high heat. Sauté the onion and peppers for about a minute until soft. Add the chicken and paprika and turn repeatedly to just brown the sides of the chicken slightly. Add water, bring to a boil, half cover the pot and bring the heat down to a simmer. Simmer until the chicken is cooked through and you can pierce it easily with a fork. I check the chicken every 10 min or so, the whole cooking time takes about 30ish min depending on your stove. Our induction stove is super quick so it might be a bit more if you don’t have one.
When the chicken is cooked through, add the cream, cover and simmer another 10min. The chicken should be falling off the bone at this point…or shredding easily. Add salt and pepper to taste and serve with lots of yummy stuff as a side…over pasta, mashed potatoes or creamy polenta always works well!
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