I was introduced to chicken paprikash last October, and am excited to be sharing it with the you all. Like the Tomato Product Wellness Council, I am also a big advocate for cooking with canned tomatoes, and rightfully so. Cooked tomatoes, compared to fresh, contain more of the cancer-preventing antioxidant lycopene. More specifically, the lycopene in cooked tomato products is more bio-available to the body than is the lycopene from fresh tomatoes. Fresh and raw aren’t always better! Additionally, canned tomatoes often times have a higher nutrient value because they are picked at their peak of freshness and stored as such to prevent the loss of nutrients from farm to plate.
I always keep a couple cans of crushed and diced tomatoes, as well as tomato paste on hand. They are so versatile, inexpensive and convenient. I use them in pasta dishes, as bases for sauces, and in soups. Canned tomato products are a necessity for any cook to have in their arsenal.
Served hot, this Hungarian dish is a sure fire way to stay warm while fall introduces us to cooler weather. Who could turn down comforting, tomatoey goodness? Not this gal. Especially when it’s smothered all over egg noodles. I feel like egg noodles don’t get much recognition for how awesome they are. A personal opinion, yes, but don’t you agree? I just love their wide, ribbon-like shapes and the soft chewy texture they impart to any dish. Plus, they pack a hearty protein punch of 8-9 grams per serving, similar to that of whole wheat pasta. October is national pasta month so be unique and celebrate with chicken paprikash over egg noodles!
Chicken Paprikash over Egg Noodles
1 bag egg noodles, boiled and drained
1-28oz can crushed tomatoes
1-6oz can tomato paste
1 large onion, sliced
2 large red bell peppers, sliced
3 large cloves garlic, minced
1 TBSP oil (I used coconut, but olive, canola or vegetable would also work well)
1 cup chicken stock
1-2 TBSP Hungarian paprika* (or sweet paprika)
4 large chicken breasts, cooked and shredded
Salt and pepper to taste
-Preheat oven to 350.
-Saute the onion, peppers and garlic in oil until soft; season lightly with salt and pepper.
-Add the chicken stock to deglaze the pan and scrape up those cooked bits. Remove from heat and transfer to a deep baking dish.
-Add both cans of tomato products, paprika and chicken to the onions and peppers, and stir to combine. Add one more hearty dash of salt and pepper and let cook in the oven for 20-30 minutes.
-When done, serve over egg noodles.
*If you don’t have Hungarian or sweet paprika you can always use regular paprika. However, there is a huge taste difference so I encourage you to at least try this dish once using the Hungarian paprika. Some stores like Whole Foods sell spices in bulk so you can buy just the amount you need without having to commit to a full container.
- Feeling spicy? Add a squirt of sriracha sauce or a pinch of cayenne.
- This is my quick-serve version of chicken paprikash for the busy family, but it can be done in several other ways. Consider slow cooking chicken pieces (leg, thy, breast) in the sauce; bone-in meats add more flavor.
- Don’t skip out on the garlic! Just don’t.