Today we are trying a recipe out of Rachael Ray's Look + Cook Cookbook. This is the perfect cookbook for those of us who like to see a picture of what we are going to be making.
Paprika Chicken with Egg Noodles
Salt and Pepper
1/2lb. extra-wide egg noodles
2T olive oil
2lbs. boneless, skinless chicken, cut into 1-inch cubes
2 tsp. minced garlic
2 red bell peppers, seeded and thinly sliced
1 onion, thinly sliced
2 T paprika
1/2tsp. ground allspice
2 cups chicken stock
1 cup sour cream
Cook noodles. While noodles are cooking, place a skillet over medium heat with olive oil. Season chicken with salt and pepper to taste. Cook in skillet until done. When chicken is done, transfer to a plate or bowl. Add garlic, bell peppers, and onion to the pan. (Note: You may want to just cook the peppers in a large pot as you will be adding the chicken and creating a sauce all at once.) Cook to soften. Add chicken back to the pan and stir in the paprika, allspice, and chicken stock. When the stock comes to a bubble, reduce the heat and simmer for 5 minutes. Turn off the heat and stir in sour cream. Ladle chicken over the egg noodles and serve. Makes four servings.
Time to prep and cook: 45 minutes.
How does it taste? I was short on a few ingredients, but overall it's pretty good. It's simple, but has flavor. A little spice from the pepper and paprika and a savory flavor from the sauce created with the sour cream. And just the right crunch from the peppers and onions. I think this recipe will be a keeper. Next time I think I'll make the sauce a little thicker, but that's all I would change.
By the way, I tried to get a picture, but I couldn't find the camera. :(