Here’s an example of a recipe that I ended up modifying and really liked the result much more than the original. Instead of using dumplings or pasta, I used some riced cauliflower.. but I’m getting head of myself. I use bone in chicken thighs for this. It makes all the difference in the world. I usually pull the bones out right before serving using a pair of tongs. As with all of my recipes the amounts are approximate. Sometimes I use a little more, sometimes a little less of something. In this case I liberally cover the meat with paprika so I will make an educated guess that I use a bit more than a teaspoon. If you have that odd jar of paprika that you don’t know what to do with.. this is a great place to start.
This is a really good one for winter. Nice and hearty and it’s one of those things that after sitting in the fridge overnight gets even better.
- 4 chicken thighs – bone in and leave the skin
- 2 medium onions julienned
- 1 tsp garlic
- ground pepper
- 1 12oz can tomato sauce
- vegetable oil
- 1 package portabello mushrooms, sliced
- 1 whole head of cauliflower, leaves removed
- sour cream to garnish
In a heavy pan (I use a dutch oven) add enough oil to cover the bottom. Heat to medium. Add garlic and oil and begin to sautee. When the onions are about half one, add the ground pepper and the paprika and allow to bloom. Push the onions to the side and add the chicken skin side down until you get a good sear on the skin. Do not move the chicken during this part. Once the skin has seared, flip the chicken and continue to brown, then cover with the onion. Add tomato sauce and a half can of water. Mix, cover, and set to low. Cook for an hour to an hour and a half. Cooking it over an hour causes the meat to start to fall off of the bone. In the last 15 minutes add the mushrooms on top and cover again.
In the meantime, boil the cauliflower whole until al dente. After draining thoroughly, put the whole thing (in pieces) through the grater attachment on a food processor. You’ll end up with what looks like mushy rice. Press and drain any excess water out of the cauliflower and use as a base. Ladle the paprikash over the cauliflower and top with a dollop of sour cream.