For various reasons, I need my husband to outlive me. Hence, I am not cooking with lard or heavy cream regardless of authenticity. Also, he’s oddly against sour cream and yogurt, I can’t manage tomatoes, and neither of us process garlic in any kind of responsible manner. Regardless, I wanted chicken paprikash, and what happened was delicious.
Ingredients
- Boneless, skinless Chicken thighs, package of six
- 1 medium white Onion
- 1/8 cup (2 TBLS) of Paprika
- 4 cups homemade Chicken Broth
- 5 small sweet Red Peppers
- 1/2 cup thawed frozen Mango
- 2 tsp Sour Cherry Juice
Ingredient Notes
Remember to buy chicken with the furthest best by date and use the meat the day of purchase. Regardless, meat is always a gamble with histamine intolerance. Be safe.
Homemade broth is probably non-optional in this recipe as so many of the sauce thickeners (cream, etc) have been omitted. Our broth is always skimmed of fat but it is full of protein and acts as a thickening agent on its own.
Small red, conical peppers are sold locally in bags along with their yellow and orange brethren. The bags aren’t labeled as to type, but the peppers are mild and flavorful, somewhat similar to a small marconi pepper. Hungarian rounds would be terrific, if you can find them. Red bell peppers are probably not the correct flavor for this dish.
Technique
- Heat oil in a heavy pot, then brown the chicken on all sides. Transfer chicken to a plate.
- Add onion to the same oil and fry until golden brown.
- Add mango and fry another few minutes.
- Remove the pot from heat, stir in paprika, and return chicken.
- Pour in chicken broth to cover and boil.
- Reduce heat to medium-low and simmer for 40 minutes.
- If needed, remove chicken and simmer sauce to reduce. Add chicken back to warm.
- Stir in sour cherry juice.
- Serve over brown rice (or gnocchi, if you are a fan).