Chicken Paprikash with Rhubarb, Cherry, and Red Pepper

By • June 25, 2010 • 5 Comments

10 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Well this is a twist of the traditional chicken paprikash. I loved my grandmother's traditional version. You might think it heresy to pair the beloved sweet red pepper with some cherries and rhubarb, but it makes a surprising combination! If fresh cherries are not available then cherry tomatoes are an alternative. This is best served with homemade spaetzle (flour, eggs, salt and water). It is worth buying a spaetzle maker (which will include a good basic recipe for them) to cut these into a pot of boiling water. When they float to the top, they are done. Note: The first set of uploaded photos do not show the addition of the red peppers. Sagegreen

Serves 4

  • 4 free range airchilled small chicken breasts, bone in and skin on
  • 4 tablespoons flour mixed with 1 tbl of sweet smoked paprika for dredging chicken
  • 1/4 teaspoon freshly ground black pepper
  • oil for browning chicken (grapeseed or olive)
  • 1 tablespoon Hungarian sweet smoked paprika (or plain sweet paprika is ok)
  • 1/3 cup Rainier cherries, pitted, if available, black cherry tomatoes are an alternative
  • 1 stalk of rhubarb chopped, with some of their stringiness removed
  • 1/2 cup red bell pepper, sliced lengths, @ 1/4" wide
  • 1 cup red onion loosely chopped
  • 1 cup dry white wine
  • 1 cup sour cream (or Greek yogurt)
  • 3 tablespoons chopped flat leaf parsely
  • kosher salt to taste
  • additional paprika for garnish
  1. Dredge your prepared chicken breasts with flour seasoned with paprika and pepper (and a little salt).
  2. Heat a heavy pan with a small amount of oil. Stir in 1/2 tbl. paprika.
  3. Add the floured chicken and brown thoroughly.
  4. Add the onions, red peppers, and rhubarb. Simmer for @ 5 minutes.
  5. Next add the cherries.
  6. Add the wine so the pan sizzles. Reduce. Add half the chopped parsley.
  7. Reduce to a simmer, cover and let cook until chicken is done (@30-40 minutes depending upon the size).
  8. Remove the chicken and stir in the sour cream. Stir in 1/2 tbl. paprika. Return the chicken to the pan. Add a pinch of salt now. Make sure the sour cream has heated through (but don't boil it).
  9. Plate the chicken over spaetzle. Smother it with the sauce. Garnish with chopped parsley and paprika.
Jump to Comments (5)

Comments (5) Questions (0)

Default-small
Default-small
Prairie

5 months ago Wendy Lewis

Made this tonight. Split the sour cream with yogurt, added hot peppers and some real maple syrup. Hot & sweet. Really tasty. :)

Stringio

6 months ago Meg Simpson Cohen

Just made this recipe for dinner, and it was excellent! Such an interesting combination of flavors: bright and smoky at the same time. So filling too. I found that I didn't need nearly as much smoked paprika as the recipe called for; I browned the chicken in 1 tsp instead of 1 tbsp and didn't add any more after the greek yogurt I used instead of sour cream. This is a great way to use rhubarb in an entree instead of for dessert.

Bike2

6 months ago Sagegreen

Thanks for you feedback! We are big Hungarian paprika fans; I use a lot when the paprika is good enough to eat on its own. I'm so glad you liked the flavors in this recipe!

Bike2

over 4 years ago Sagegreen

I actually just wanted to edit this recipe.

Bike2

over 4 years ago Sagegreen

You can see the stage of adding the wine in the middle photo, if you are interested. This tastes pretty amazing, and not at all weird. It ranks as a bonafide paprikash in my book.