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Best Paprikash Is Made With Imported Paprika

Marian Burros New York Times

To make a success of chicken paprikash, it helps to have the very best quality paprika. What is available in typical spice racks will do, but the imported Hungarian paprika found in specialty stores and some supermarkets (usually in a tin, not a jar) is much better.

What makes this chicken paprikash different from the traditional version is the use of lower-fat sour cream and yogurt in place of full-fat sour cream.

Another old standby - green beans and mushrooms - is offered in a slightly new version here with raw mushrooms and cooked green beans.

Chicken Paprikash on Noodles

8 ounces whole onion or 7 ounces chopped ready-cut onion (1-2/3 cups)

2 teaspoons olive oil

6 ounces skinless, boneless chicken breasts

12 ounces whole red and green pepper or 11 ounces chopped, ready-cut red and green peppers (2-1/2 to 3 cups)

8 ounces ripe tomato

3 tablespoons no-salt-added tomato paste

2 teaspoons sweet paprika

8 ounces noodles

1/2 cup plus 2 tablespoons nonfat plain yogurt

2 tablespoons light sour cream

1 tablespoon cornstarch

2 pinches salt

Freshly ground black pepper, to taste

Bring water to boil for noodles in covered pot.

Chop whole onion.

Heat nonstick skillet large enough to hold all the ingredients until it is very hot. Reduce heat to medium high and add oil. Saute onion until it softens, a few minutes.

Wash and dry chicken and cut into strips; add to the onions and saute until golden.

Meanwhile wash, trim and seed whole peppers and chop; add to pan and continue cooking until vegetables have softened.

Wash, trim and coarsely chop tomato add to pan with tomato paste and paprika and cook over low heat.

Cook noodles according to package directions.

Mix the cornstarch with a little of the yogurt to make a smooth paste. Stir into the yogurt and stir in the sour cream. When vegetables and chicken are cooked, stir in yogurt mixture over low heat and continue stirring until mixture thickens. Season with salt and pepper.

Drain noodles and top with chicken-vegetable mixture.

Yield: 2 servings.

Nutrition information per serving: 765 calories, 13 grams fat (15 percent fat calories), 165 milligrams cholesterol, 280 milligrams sodium, 45 gram protein, 115 grams carbohydrate.

Warm Green Bean and Mushroom Salad

8 ounces green beans

8 ounces mushrooms

1 teaspoon olive oil

2 tablespoons chicken stock

2 tablespoons balsamic vinegar

1/8 teaspoon salt

Freshly ground black pepper to taste

Wash, trim and steam green beans over hot water, 5 to 7 minutes.

Wash, trim and slice mushrooms.

Whisk oil, stock and vinegar in serving bowl; add mushrooms.

When green beans are cooked, drain stir into bowl and season with salt and pepper.

Yield: 2 servings.

Nutrition information per serving: 110 calories, 5 grams fat (41 percent fat calories), no cholesterol, 150 milligrams sodium, 6 gram protein, 15 grams carbohydrate.