Chicken Pumpkin Paprikash
This hearty stew uses all the flavors of Fall and is completely delicious. We like to serve this over egg noddles with a simple side salad. This recipe makes 4-6 servings.
PREP TIME
10 minutes
COOK TIME
55 minutes
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 carrot, chopped
2 tablespoons Hungarian or smoked paprika
15 ounces pure pumpkin puree
3 cups chicken stock
1 cup sour cream
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 carrot, chopped
2 tablespoons Hungarian or smoked paprika
15 ounces pure pumpkin puree
3 cups chicken stock
1 cup sour cream
Salt and pepper, to taste
Directions
Preheat your oven to 375 F.
Heat an oven-safe skillet to medium high and add oil. Sear the chicken thighs on both sides until browned. Remove the chicken from the pan and set aside.
Add the garlic, onion, paprika and carrot to the pan; sautée until the veggies are softened, about 5-7 minutes.
Add the pumpkin, and stock to the pan; stir to combine. Add chicken back to the pan.
Bake for 35-40 minutes, or until the chicken's juices run clear. Remove the chicken and arrange on a serving platter. Add the sour cream to the pumpkin mixture and stir to combine. Spoon the sauce over the chicken and serve immediately.
Heat an oven-safe skillet to medium high and add oil. Sear the chicken thighs on both sides until browned. Remove the chicken from the pan and set aside.
Add the garlic, onion, paprika and carrot to the pan; sautée until the veggies are softened, about 5-7 minutes.
Add the pumpkin, and stock to the pan; stir to combine. Add chicken back to the pan.
Bake for 35-40 minutes, or until the chicken's juices run clear. Remove the chicken and arrange on a serving platter. Add the sour cream to the pumpkin mixture and stir to combine. Spoon the sauce over the chicken and serve immediately.
Looking for inspiration? Try these recipes:
Italian Stuffed Chicken Breasts
Scrambled Egg and Caramelized Onion Breakfast Sandwiches
Spinach and Feta Stuffed Chicken Breasts
