Chicken Paprika

 

The vibrancy of this sauce is marvellous and as simple as this is, it's succulent and nourishes the hungriest of souls. This dish comes together quite quickly in one pan and is an excellent recipe when you want a satisfying meal in no time. I've served this with roasted potatoes, pictured above, and mashed potatoes, with a side of green beans, not pictured due to my eagerness in wanting to take a photo. However, you may also serve this with rice, pasta or späetzle.  

Chicken Paprika

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serves 6 

4 tablespoon butter

3 tablespoons paprika

1 medium yellow onion, finely chopped

4 chicken breasts, cubed

2 teaspoons salt

1 teaspoon black pepper 

2 cups low sodium chicken broth

3 teaspoons water 

2 teaspoons cornstarch

4 tablespoons sour cream

Heat a sauté pan to medium-high heat, then add the butter to melt. Add the paprika to the pan and stir for 1 minute. Next, add the onion to the pan and cook on medium-low for 10 minutes, or until the onion is tender.

Add the chicken to the pan and season it with salt and pepper. Cook the chicken broth while scraping up any brown bits from the bottom of the pan. Bring this mixture to a quick boil, then turn the heat to low and simmer for 10 minutes, or until the chicken is fully cooked.

Combine the water and cornstarch in a cup and mix to make a smooth slurry, then immediately whisk it into the sauce. Continue to cook the sauce for 2 to 4 minutes, or until it begins to thicken, then stir in the sour cream and remove it from the heat. 

Food Photo of the Day ~ Oven Roasted Crinkle Potatoes

Rather than just do the same quartered oven roasted potatoes, I decided to put a hardly used kitchen gadget to the test; and create these delicious seasoned crinkle cut potatoes. Similar to chips... french fries these have a rugged look about them with lovely seasoned flavour without all the fat and grease of deep frying. I tossed the potato slices in olive oil and added whatever seasonings I had on hand and baked them in a preheated 400ºF oven on a baking tray lined with parchment paper for about 30 minutes or until golden brown and slightly crisp.

Here is the said kitchen gadget I used to slice the potatoes with. This hand held gadget fits nicely in ones palm although it is almost the size of my hand. I can not remember where or when this kitchen gadget was purchased; I do think it was some time ago and didn't cost that much. I guess it is never to late to give it a go and with a bit of muscle one can create crinkle cut potatoes in a matter of minutes. Once you get a rhythm going one wants to crinkle cut everything. Despite not being used that often it was a purchase many years ago that proved positive and will be considered more often now, not just for potatoes but other vegetables too. 

Hope everyone had a nice long weekend. Despite the rain we did! - JD 

Oven Roasted Mini Potatoes

I am going to start the week off with a simple and comforting picture recipe of the oven roasted mini potatoes I made for Sunday roast. This is very simple delicious recipe that even the kids can get in on. These oven roasted potatoes can vary in flavour depending on which herbs, spices and seasonings you choose and possibly what you are serving the potatoes with. I do not stray from the use of olive oil and balsamic vinegar. Together they compliment each other and the balsamic vinegar when baked adds a slight tangy sweetness to the potatoes.  

First, wash or rinse the mini potatoes that is if they do not come already washed regardless it is still a good idea to give them a rinse. Cut each potato in half... even the wee ones. I know it sounds tedious with mini potatoes however trust me you will be surprised at how fast you can cut them in half. Place the cut potatoes into a large bowl. 

Once all the the mini potatoes have been halved drizzle with olive oil and some balsamic vinegar. Using a spoon stir to coat. Then add the herbs, spices and seasonings of your choice. Toss to coat. I added cumin, fresh rosemary, a bit of seasoning salt, crushed garlic, and cracked pepper.  

Place the well seasoned potatoes on a parchment lined baking tray and roast at 400ºF for about 45 mins to 1 hour. 

When the potatoes are nicely browned, crisp on the outside and tender on the inside, remove from oven and serve.

Notes: This recipe may work with regular sized potatoes. The cooking time will vary depending on the size you cut the potatoes to.  

This was our meal for Sunday roast. Meatloaf with steamed carrots and asparagus and of course those lovely oven roasted mini potatoes that everyone could not get enough of. 

Hope everyone had a good weekend. We did. - JD