{"id":1402,"date":"2022-01-25T09:45:48","date_gmt":"2022-01-25T16:45:48","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1402"},"modified":"2022-01-25T09:49:54","modified_gmt":"2022-01-25T16:49:54","slug":"chicken-paprikash","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2022\/01\/25\/chicken-paprikash\/","title":{"rendered":"Chicken Paprikash"},"content":{"rendered":"<p>Lovely dish!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>6 &#8211; 8 chicken thighs, preferably bone in with skin<\/li>\n<li>avocado oil or olive oil<\/li>\n<li>1 large white onion<\/li>\n<li>1 -2 c shredded green cabbage<\/li>\n<li>1-2 cloves of garlic, smashed and chopped<\/li>\n<li>paprika, salt and pepper<\/li>\n<li>3-4 c veggie broth<\/li>\n<li>1\/2 c sour cream or yogurt (optional)<\/li>\n<li>dill or thyme or parsley (dry or fresh)<\/li>\n<li>dumpling recipe (optional)<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Bring meat up to room temperature&#8230;about 30 minutes out of the fridge.<\/li>\n<li>Dry the chicken with paper towel.<\/li>\n<li>Liberally sprinkle meat side with salt, pepper, and paprika (smoked or sweet).\u00a0 Turn pieces over and do the same on skin side.<\/li>\n<li>Heat a deep frying pan on medium heat.<\/li>\n<li>When hot, add enough oil to cover pan about 1\/4&#8243; deep.<\/li>\n<li>When oil is hot add the chicken skin-side down. Deep brown this side&#8230;3-5 minutes.<\/li>\n<li>Turn over chicken pieces and brown meat side..about 3 minutes. Chicken does not need to be fully cooked through&#8230; just carmelized.<\/li>\n<li>Remove the chicken to a plate.<\/li>\n<li>If there is excess fat in the frying pan&#8230;drain it so that about 3 tbsp remain.<\/li>\n<li>Add the onions, season with salt, and saute until translucent.<\/li>\n<li>Add the cabbage. Continue heating until onions brown a bit.<\/li>\n<li>Add additional paprika to mixture. If using dry seasonings, add them now. Add the garlic.<\/li>\n<li>Add about 3 tbsp of flour and mix in well.\u00a0 Roux should look like sand in the pan.<\/li>\n<li>Cook for a minute or so.<\/li>\n<li>Add the broth a small amount at a time, mixing well, and removing lumps.<\/li>\n<li>Simmer mixture for 3-4 minutes.<\/li>\n<li>Add enough onion \/ cabbage mixture to a shallow casserole dish (big enough to hold the chicken) so that there is about 1\/2&#8243; depth. Add the chicken&#8230;skin should be exposed so that it crisps up when baking.<\/li>\n<li>Put chicken dish in the oven at 350 and bake for about 20 &#8211; 30 minutes.<\/li>\n<li>Bring the remaining onion \/ cabbage mixture up to simmer.<\/li>\n<li>If doing dumplings, mix them up and drop them on top of the remaining onion \/ cabbage mixture.<\/li>\n<li>Put the lid on and simmer until dumplings are done.<\/li>\n<li>Remove from heat.\u00a0 Add the sour cream or yogurt and fresh seasonings (if using). Mix in and around the dumplings.<\/li>\n<li>Serve both dishes.<\/li>\n<li>Enjoy!<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/chefmichaelsymon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lovely dish! Thanks to https:\/\/chefmichaelsymon<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[13,10],"tags":[],"class_list":["post-1402","post","type-post","status-publish","format-standard","hentry","category-chicken","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-mC","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1402"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=1402"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1402\/revisions"}],"predecessor-version":[{"id":1407,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/1402\/revisions\/1407"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=1402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=1402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=1402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}