Weirdly, perhaps, I got curious about Chicken Paprikash while I was rewatching the Marvel Studios movie “Captain America: Civil War” (maybe not as much as people went out to figure out shawarma after the first Avengers movie, though). This is a hybrid that is mainly inspired by the youtube “Cooking with Oma” making her version of the dish.
Cauliflower: Start roasting the cauliflower first, then get the chicken going. Spread the large pieces of cauliflower onto a shallow baking pan lined with parchment. Spray the cauliflower liberally with EVOO. Roast at 400F for 20-30 minutes, until golden brown.
Heat EVOO and sauté onions until lightly colored over med-high heat
Add paprika and mix.
Add chicken pieces to coat. Lower heat to medium
Add peppers and carrots, combine
Add tomato paste and spices, and 1 c broth, stir well and cover
Heat at medium-low (mild bubbling) for one hour, stirring every 5 minutes for the first 20 minutes, then every 10 minutes thereafter. Finish the cauliflower while heating the chicken.
Cauliflower: Remove cauliflower from the oven and place the pieces into a food processor. Process the roasted cauliflower. Add the sour cream, cheese, and garlic, process to smooth. Spread into a glass baking dish and bake for 20-30 minutes at 350, stirring 2-3 times.
Back to the chicken: After an hour, raise the temperature to medium-high, add the gelatin mixed with the remaining half cup of broth. Stir to thicken.
Lower the temperature back to medium-low and stir periodically for 10-15 minutes.
Place the 1.5 c sour cream in a bowl. Spoon in about ¼ cup of the red sauce from the pan and mix well. Then add to the chicken mixture and stir well.
Spoon a serving of the chicken paprikash over a helping of the mashed cauliflower in a bowl.