Parprikash is an Eastern European comfort, hearty stew.
Wholesome flavourful and hot, this chicken stew is great for the cold weather.
Sometimes when guests or family are arriving home, they tell me that they can smell the aromas from outside!
It's so easy that you prepare, simmer on low and you have a tasty weekend meal.
|6||Maple Leaf Prime Chicken Thighs|
|1 Pkg||JMS Spicy Jalapeno Chicken Sausages, cut in half|
|1/2||red pepper, sliced, seeded|
|1||leek or onion, peeled, sliced|
|2||cloves, garlic, sliced|
|1||carrot, peeled, cut into coins|
|1 cup||cremini or button mushrooms|
|2 tbsp||smoked paprika|
|1 tsp||each salt and pepper|
|1 tsp||hot pepper flakes|
|1 tsp||oregano or thyme|
|1 cup||white wine|
|1 cup||tomato puree|
|1 tbsp||chopped parsley for garnish|
Pour the EVOO into a preheated pan. Swirl
Add the chicken skin side down and the sausages.
Sear on all sides until golden.
Add the carrots and leeks, move around to colour, cook for 3-5 min.
Add the peppers, mushrooms, salt & pepper. Continue to cook.
When the liquids starts to evaporate and you begin to hear a sizzle...
Allow to cook on med high for 5 min to evaporate some of the alcohol and bring to a rolling simmer.
Add the tomato puree, herbs and pepper flakes, stir.
Bring to a boil on med. high heat
Using tongs move the ingredients around so they do not stick as they bubble around.
Turning the meat when needed.
Lower the heat to a simmer and cover leaving the lid slightly ajar to allow steam to escape.
Check for liquids every 10 min. If liquids evaporate too quickly add 1/4cup water/wine.
Cook for approx. 1 hr in total or
until meat easily tears away with a fork.
Garnish with parsley.
Serve over a whole grain.
I have used quinoa and asparagus spears to complete the meal
Use your imagination: pasta, kamut, wild rice etc....
This can be prepared and placed in a crock pot as well.
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