Once upon a time, I was a customer of HelloFresh and loved every moment of it. Then life hit us like a ton of bricks and I wasn’t able to be home as often as I once was and needed to cancel our subscription. It really was a nice service and there are certain recipes that I still love to cook but like always, I have modified in one way or another. It’s an eastern European dish, Hungarian I believe, that has several different varieties.

The one that Jacque and I have fallen for is a stew of sorts called Skillet Chicken Paprikash. I’ve renamed it to Chicken Paprishka, a nod back to my old Russian language days. I recommend a nice baguette that can be soaked in the juice or even placing this in a bread bowl. You can’t go wrong with this one. The original recipe was for two people, but I tend to make it for a large family in a stock pot. Anyhow, enjoy this on a nice cool nite, let it simmer longer to marry the ingredients.

Ingredients

• 3-4 largish chicken breasts
• 6 potatoes (Yukon gold, more if smaller potatoes)
• 6 carrots
• 4 cloves of garlic
• 5-6 tablespoons of smoked paprika
• 1 large sweet red onion
• 28 ounce can of Muir Glen Organic Fire Roasted Crushed Tomatoes
• 28 ounce can of Muir Glen Organic Fire Roasted San Marzano Style Whole Tomatoes
• 32 ounces of chicken Stock
• 1 bunch of fresh parsley
• Kosher salt to taste
• freshly ground peppercorn
• olive oil

Directions

1. Cut the potatoes into 1/2-inch cubes and place them in a pot of water with a several large pinches of salt. I like a rustic look and do not peel the potatoes. Bring to a boil and cook for about 15 minutes, until softened. Drain in a strainer and set aside. (I find that the large metal strainers from Pampered Chef work great for this task!)
2. Peel and halve the carrot lengthwise, then thinly slice into half moons. Mince the garlic. Halve, peel, and thinly slice the red onion. Coarsely chop the parsley.
3. Heat a couple tablespoons of olive oil in a pan over medium-high heat. Add the onion and carrot, season with kosher salt and crushed peppercorns. Cook, tossing occasionally, for about 5-8 minutes or until slightly softened. Add garlic and paprika and cook for 30 seconds, until fragrant. I typically add a lot of paprika so that everything has a nice coating over it. Place the cooked carrots and onions in with the drained potatoes in the strainer to reduce the amount of cookware used.
4. Add olive oil back in the pan you just removed the onions and carrots from. Add the chicken and season with kosher salt, some paprika and parsley. Sear for 4-5 minutes on each side, until golden brown but not fully cooked. Cut the chicken into 1-inch cubes. Set aside.
5. In a large stock pot, add the crushed tomatoes, whole tomatoes and chicken stock. Season with kosher salt and pepper and bring to a boil. Reduce to a simmer and add the carrots, onions and potatoes. Stir well and finally add in the chicken. Simmer for about 8 minutes until potatoes are tender, sauce has thickened, and chicken is cooked through.
6. Serve the chicken stew with a sprinkle of chopped parsley and paprika on top and a baguette . A dollop of sour cream adds a freshness to the dish.