This Healthy Chicken Paprikash has flavorful and tender black pepper and herb dumplings and is basically a big bowl of Hungarian comfort. 21 Day Fix approved!
Hey guys! How’s it hangin’? I know, I haven’t posted since around Valentine’s day, I’m really slacking! In my defense, the hubs had been gone for a week and half and I was single momin’ it (and single momin’ ain’t easy). ALL the love and respect to the mamas who do it all, because seriously:
Also we got more snow (we’re up to a good 6 – 6 1/2 feet or so now!), so I was spending a relatively significant amount of time shoveling.
Boy did I miss the hubs.
(To husband: I swear it’s not just because you shovel. 😉 )
Speaking of my husband… have I ever mentioned that he’s Hungarian? True story. Well, half Hungarian on his father’s side, giving us all a surname no one can pronounce 😉 It’s so much fun at the doctor’s office when we play “what crazy pronunciation will it be today!” (Since we’re often moving and doctors are often changing, this game never really get old).
But I digress. Back to the recipe. Chicken paprikash is a dish that his grandmother often made and it basically gives him all those good, homey feels. Due to extenuating circumstances, I don’t have his grandma’s actual recipe, but when we got married, my grandmother actually gave me an old Hungarian church recipe book and there were several versions of it in there, so I started making it for him sometimes. The girls and I like it too, it’s definitely old world comfort food with that creamy sauce and the tender dumplings (though really, don’t all of those old world dishes seem to be comfort food?).
Aside from a couple of changes to make it 21 Day Fix approved (like Greek yogurt instead of sour cream, whole wheat pastry flour instead of white), I have taken a liberty or two with the original dish, but I really think they make this dish that much better. Don’t hate on me, Hungarians, I can’t help myself! If you’re a paprikash purist, feel free to leave out my additions, but I really, really, really hope you try my version, I think you’ll like it.
Here’s how it’s made, we’ll start with the dumplings:
Mix together all of the dumpling ingredients except for the flour.
Slowly add the flour until you get a soft, sticky dough.
Drop by small spoonfuls into boiling water, when they rise to the top, they’re done! Give ’em a quick rinse under cold water and set aside.
On to the paprikash!
Cook peppers and onions with a little s & p until onions are translucent.
Add some gahlic.
Add the chicken to the pan, along with the paprika and a little s & p for the chicken. Cook for a few so the seasoning sticks.
Add water, cover and cook about 10 minutes or until chicken is fully cooked.
Remove the chicken and veggies from the pan. Whisk the yogurt/cornstarch mixture into the liquid left in the pan. Heat to a bubble until thickened.
Afterwards, put the chicken and veggies back into the skillet and heat through. Serve with the dumplings ⇓
Hope this one fills you with warm, comfort-y goodness.
If you make this Healthy Chicken Paprikash be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 2 eggs
- 1/2 tsp salt
- 3/4 cup of water
- 1/2 tsp freshly cracked black pepper
- 1 Tbs fresh thyme leaves
- 1 Tbs fresh flat leaf parsley, chopped
- 2 cups whole wheat pastry flour
- 1 tsp extra virgin olive oil
- 1 large onion, chopped
- 2-3 cloves of garlic, minced
- 1 red bell pepper, thinly sliced
- 2 lbs boneless, skinless chicken breasts, cubed into bite-sized pieces
- 1 Tbs Hungarian paprika
- 1 1/2 cups of water
- 1 cup Greek Yogurt (1%, 2% or nonfat)
- 2 Tbs cornstarch
- salt and pepper
- Fill a large pot or deep skillet with water and bring to a boil.
- Meanwhile, in a large bowl, whisk together the eggs, salt, 3/4 cup of water, black pepper, thyme and parsley. Slowly whisk in the flour, by half cupfuls until it just comes together in a soft, sticky dough.
- Once the water is boiling, you can drop the dough by small spoonfuls into the boiling water (dipping the spoon into the water will help release them). They may stick a bit to the bottom of the pan, just use a spoon or spatula to pull them up. They've finished cooking once they float to the top.
- Remove from the skillet and rinse with cold water to stop the cooking process.
- Repeat until all of the dough has been used. Set aside to serve with the paprikash.
- In a large skillet, heat the olive oil over medium heat, then add the chopped onion and red bell pepper, lightly season with salt and pepper and cook until onions have softened and are translucent. Add the garlic and cook for a minute or two more.
- Add the diced chicken to the pan, lightly season this also with salt and pepper and all of the paprika. Cook, stirring occasionally for about 5 minutes (just long enough to get the seasonings to stick to the chicken.
- Next, add the 1 1/2 cups of water to the skillet and cover. Cook for about 10 minutes or until chicken is cooked through and no longer pink on the inside.
- Once chicken has finished cooking, remove it and the veggies (if there is chopped onion left behind, that's completely fine) and keep them warm.
- In a small bowl, whisk together the Greek yogurt and the cornstarch, then whisk that mixture into the liquid that has been left in the pan. Continue whisking occasionally until the mixture comes to a gentle bubble and thickens.
- Add the chicken and veggies back into the pot and heat through. Serve with the dumplings and some extra chopped parsley if you'd like.
21 Day Fix Container Counts per Serving: 1 1/4 Red, 1/2 Green, 1 Yellow
Weight Watchers Freestyle Points: 4
Nutrition Information:Yield: 7 Serving Size: 1 cup chicken paprikash and 1/2 cup dumplings
Amount Per Serving: Calories: 317 Total Fat: 4g
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