Recipes and Links

Chicken Paprikash

This is not very authentic, as it has tomatoes, celery, and cubed chicken. All those sins aside, it’s loaded with veggies and flavor and the Neapolitan Balsamic adds some nice zip. Barb L.

Serves: 4

Ingredients:

1 Tbsp Flying Olive Cilantro and Roasted Onion, Garlic, or a mild-medium Flying Olive Single Varietal of Choice Extra Virgin Olive Oil

1 medium onion, roughly chopped

2 garlic cloves, minced

1 lb. boneless, skinless chicken breast, cut into about 1” chunks

2 Tbsp. paprika, divided

1/4 cup Flying Olive Neapolitan Balsamic Vinegar

1 can (14.5 oz) diced tomatoes

2 celery stalks, chopped OR 1 bell pepper

2 tsp. brown sugar or a drizzle of Flying Olive Aged Traditional Balsamic, more to taste

1/2 cup sour cream (I’ve used plain soy yogurt and that’s good as well—allergy issues)

2 Tbsp. fresh cilantro or parsley chopped (for garnish)

Cooked rice or noodles for serving

Directions:

In a large skillet over medium heat, add about ½ Tbsp of Flying Olive EVOO of Choice and heat until the oil shimmers. Add the chopped onions and sauté for about 2-3 minutes until they are transluscent. Add the garlic and cook for another 30 secs. Remove the onions and garlic from the pan and set aside.  If needed, add the remaining ½ Tbsp of Flying Olive EVOO to the pan and let it heat. Add the chicken and sauté for about 6-8 minutes until it is browned on all sides. Add 1 ½ Tbsp of paprika and coat the chicken, cooking for about 1 minutes. Be sure the paprika doesn’t burn, stir constantly. Add the onion/garlic mixture back into the chicken.

Deglaze the pan with the Flying Olive Neapolitan Balsamic Vinegar scraping up all the browned bits on the bottom of the pan. Add the tomatoes, celery and sugar or the Flying Olive Aged Traditional Balsamic Vinegar. Reduce the heat to low, and simmer for about 15 minutes, stirring occasionally. Remove from the heat.

In a small bowl, mix the remaining ½ Tbsp of paprika with the sour cream. Just before serving,stir half of the sour cream mixture into the chicken mixture. Serve the paprikash over rice or noodles adding a dollop of the remaining sour cream/paprika mixture. Sprinkle with chopped cilantro or parsley.

Submitted by Barb L.