When it’s cold outside, you don’t crave a salad, you crave something that will warm you from the inside out. Chicken Paprikash is the perfect meal for just that. Mildly spicy, perfectly flavorful, and filling, Chicken Paprikash will warm you up and rid you of the February blues. This recipe comes from The Mom 100.
4 LBS Chicken Thighs, skin on
1+1/4 TBSP Canola oil
2 Large Onions, halved, thinly sliced as half moons
2 Garlic Cloves, minced
2 TBSP Flour
2 TBSP Paprika
2 Bay Leaves
1 14oz can Crushed Tomatoes
2 Cups Chicken Broth
3/4 Cup Sour Cream
1 12oz Bag Egg Noodles
Let’s Get Cooking
Heat the oil in a large, deep heavy skillet over med-high heat. Season the chicken with salt + pepper
Add the chicken into the pan of hot oil, skin side down. Cook for 8 minutes and then flip for another 8 minutes [the chicken won’t be fully cooked yet]. Once done, remove to a separate plate.
Remove about 1 TBSP of any fat that is collected in the pan [my chicken did not have a lot of fat so I skipped this]. Add the onion to the pan, on med heat. Saute the onions for about 5 minutes until they begin to soften and brown. Add in garlic and saute for another minute. Add in flour + paprika and stir to incorporate. Add in the bay leaves + tomatoes + chicken broth, stir and bring up to a simmer. Add in the chicken, skin side up, and cook for about 20 minutes.
Cook the egg noodles according to the package.
Following the 20 minutes, remove the chicken and bay leaves and slowly stir in the sour cream.
Plate the chicken over the egg noodles and pour the sauce over top.
I freaking love hibachi, the food just tastes better when it’s made on a flat grill I guess. I have not been able to go to hibachi since this whole COVID thing so I figured I would try and tackle the challenge of making it at home. This is for a single serving, since I cook for one so if you need it for more people just bump up those numbers. It’s a super easy recipe and a lot less stressful than trying to catch broccoli in your mouth in front of all your friends and strangers.
1 Chicken Breast, cubed.
2 Garlic Cloves, diced
1/2 TSP Butter
Black Garlic Salt (optional)
1 egg, scrambled
1 Onion, cut into thick slices
Carrots, cut into match sticks
Sushi Rice, cooked by package instructions
Toppings: Yum Yum Sauce, Edamame
Let’s Get Cooking
I am not very good with measuring shit when I am free-handing it in the kitchen, I gotta get better at that. I apologize. Moving forward, start with cooking the sushi rice and let it cool.
While the rice is cooking, prep your veggies and cut the chicken. Heat a large pan and add the butter and about 3 TBSP of soy sauce. Once the butter is melted add in the chicken. Sprinkle with a little bit of the black garlic salt (if around) and add in the diced garlic + hot sauce. Cook until done and place into a separate bowl.
Place the chopped vegetables into the same pan you cooked the chicken in and cook until soft, feel free to add in a little more soy sauce and pepper. Once the veggies are done, add in the chicken and cooked rice. Make a well in the middle of the rice and add in the scrambled egg. Cook until done and then mix in with the rest of the rice.
Serve in a bowl with your fav toppings like, yum yum sauce, edamame, or whatever you’d like!
This is my dad’s recipe, [hey dad!] he made it the other night for dinner and I could not stop eating it. I am not that big of a squash person, but I think this recipe might have converted me. Squash is so in now, (right?) so grab your butternut squash and let’s get roastin. Remember, this is a home cook recipe so we don’t get all exact with the measurements.
1 Butternut Squash, skin peeled, sliced and diced into bite-sized pieces
Salt + Pepper
Let’s get Roastin’
Preheat your oven to 375F.
Take your diced squash and place it in a zip-lock bag. Or if you prefer, place it on a pan lined with aluminum foil.
Drizzle over, or pour into the bag, some olive oil, enough to coat the squash.
Then sprinkle about a TBSP of both cinnamon + allspice + ginger.
If you’re using the bag method, or just on the lined pan, mix everything together well until it is all coated. Then finish off with salt + pepper.
Place in the oven for about 40 min or until soft to the bite.
Now you have the perfect roasted butternut squash that you just cannot stop eating!