Chicken Paprikash over Mashed Garlic Caulifower

January  6, 2018
2 Ratings
Photo by Brian Coppola
  • Makes 6 servings
Author Notes

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.
Brian Coppola

What You'll Need
  • Mashed Garlic Cauliflower
  • 2 medium heads cauliflower, large chop
  • 1 cup sour cream
  • 1 cup grated parmesan cheese
  • 4 tablespoons minced garlic in oil
  • Chicken Paprikash
  • 1.5-2 pounds chicken breasts, cut into thirds
  • 2 large sweet onions, large dice
  • 2 red bell peppers, sliced into ribbons
  • 1.5 cups low sodium chicken broth
  • 1.5 cups sour cream
  • 1/2 cup sweet paprika
  • 1/2 cup tomato paste
  • 2 tablespoons cumin seeds
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 packet (ca 2.5 T) gelatin
  • 1/2 cup EVOO
  1. 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.
  2. Heat EVOO and sauté onions until lightly colored over med-high heat
  3. Add paprika and mix.
  4. Add chicken pieces to coat. Lower heat to medium
  5. Add peppers and carrots, combine
  6. Add tomato paste and spices, and 1 c broth, stir well and cover
  7. 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.
  8. 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.
  9. 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.
  10. Lower the temperature back to medium-low and stir periodically for 10-15 minutes.
  11. 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.
  12. Spoon a serving of the chicken paprikash over a helping of the mashed cauliflower in a bowl.

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