Wednesday, January 22, 2014
paprika, chicken and vegetable stew
This soup really packs a punch! It wasn't until I ladled the soup over some warm brown basmati rice that I thoroughly enjoyed it and knew this recipe was a keeper...so in my eyes this recipe is less a soup or stew as it is a glorified gravy- does that make sense? Definitely healthy comfort food.
paprika, chicken and vegetable stew (adapted from Everybody Likes Sandwiches)
3 boneless, skinless chicken breasts
2 tablespoons smoked paprika
salt and pepper
1 tablespoon olive oil
1 onion, diced
2 carrots, chopped
1 cup fresh mushrooms
2 tablespoons flour
2 cups chicken broth (plus more water or broth to generously cover veggies)
1 tablespoon dijon mustard
1 teaspoon dried sage
1/2 cup frozen peas
Sprinkle chicken on all sides with paprika, salt and pepper. Heat oil in heavy large pot and add chicken. Saute until brown, about 3 minutes per side. Transfer chicken to plate (I transferred to a slow cooker). Add vegetables except for peas and saute for a few minutes. Sprinkle vegetables with flour and stir to coat. Stir in broth. (This is where I added the veggies with broth to the slow cooker , added the mustard and sage and and cooked for most the day adding the peas during the last 10 minutes of cooking).
If you are not using a slow cooker, return the chicken and juices to the pot. Add mustard and sage. Stir to combine and reduce heat. Cover and simmer until chicken is cooked through, about 30 minutes. Add frozen peas during last 10 minutes of cooking time. Serve over rice with crusty bread.