This is my second time to make this dish, and I have modified the original recipe (from Clean Eating) quite a lot. I am not sure what Chicken Paprikash is supposed to taste like, but I do like whatever it is that I created. =)
3-4 red potatoes (1 lb)
1 can tomato sauce
1/2 sweet onion, thinly sliced
1 chicken breast, trimmed and cut into chunks
3 cloves of garlic, minced
1 Tlbs paprika
1 tsp sugar*
1 cup plain nonfat Greek yogurt
fresh ground black pepper
Heat the oven to 425. Slice the potatoes into 8 wedges. Place them on a cookie sheet that has been covered with a sheet of tin foil** and sprayed thoroughly with olive oil. Bake the potato wedges for 12 minutes, then spray the top side with olive oil, flip each wedge over and bake another 12-13 minutes. Meanwhile, saute the garlic and onion over medium heat for 5 minutes or so, then add the tomato sauce, chicken, paprika, and sugar. Turn the heat down to medium low and simmer for 10-15 minutes, until chicken is cooked thoroughly and the sauce is thickened slightly. Take the pan off the heat, then stir in the yogurt and add black pepper to taste. Serve over the potatoes.
* the recipe called for sweet paprika, which I couldn't find. When I made it the first time I used plain paprika and it just wasn't right. I looked online and found that you can simulate sweet paprika by adding a little sugar so that's what I did here. If you have sweet paprika, leave out the sugar.
** the recipe said to use parchment paper, but I don't have any of that, so I used tin foil instead. If you use tinfoil, it is really important to oil it really well, because the potatoes stick to the tinfoil.
I made several important changes to this recipe; the original recipe called for sun-dried tomatoes soaked in hot water, there was 1/4 cup of water in the tomato mixture, and the potatoes were supposed to bake for 40 minutes. I have tried several recipes with sun-dried tomatoes and simply do not like them, although it might be where I get them from, and had to add over of a cup of water to the tomato mixture to get something that vaguely resembled sauce. I used a can of tomato soup, but I think that a can or 1.5 cups of chopped tomatoes would also work well, especially if you let it simmer for 30 minutes or so. In addition, at least in my oven, 40 minutes burned the potatoes to a black crisp, so I shortened it to 25 minutes and they turned out perfectly.
Why? This is a really good recipe and I definitely licked the bowl clean.