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Chicken Paprikash Stew

January 31, 2019

 

 

Holy Polar Vortex, am I right? I hope you're staying as warm as you can, and are making all the hearty comfort foods to keep you mentally warm and cozy, too. This week we got a ton of organic peppers, potatoes and some onions. We seem to always have celery and carrots in the fridge, and to me, that just screams stew! This recipe really is a one pot Perfectly Imperfect wonder, using everything we got in the box! The best part is that we don't even have to venture outside because it was all delivered right to our door! 

 

I wanted to put a spin on a loved Cleveland staple, chicken paprikash, and turn it into stew. Paprikash gets its beautiful red hue from Hungarian Paprika, and is finished with a swirl of sour cream at the end for a tangy and creamy finish to the sauce. You can serve over noodles or mashed potatoes, but I personally loved the addition of potatoes in the stew!

 


This bowl is full of veggies, and if you don't eat meat, feel free to omit the chicken and use veggie stock as a liquid. If you're leaning toward a healthier choice, sub greek yogurt for sour cream, both options are delicious! Let us know what variations you put on the recipe! Let's dig in!

Chicken Paprikash Stew
Serves 6
Ingredients
1 Perfectly Imperfect bell pepper, diced
1 small Perfectly Imperfect onion, diced
3 Perfectly Imperfect carrots, sliced
3 Perfectly Imperfect stalks of celery, sliced
2 Perfectly Imperfect potatoes, diced
2 cloves garlic, minced
1/4 cup paprika
2-3 tablespoons butter
1 cup tomato puree
4 cups chicken stock (or veggie stock)
3 cups shredded cooked chicken (optional)
1 cup sour cream (or greek yogurt)
salt & pepper to taste

 

 (Should look like above after adding the paprika and sautéing for a few minutes)


Directions
1. In a large soup pot, I use a dutch oven, melt butter over medium heat, and add bell pepper, onion, carrots, celery, potatoes, and sauté for 10 minutes, stirring occasionally. Once the veggies are softened and a little translucent, add the minced garlic, and paprika. Stir for 2-3 minutes, letting the paprika coat each veggie and toast a little.
2. Now add the tomato puree and chicken stock. Bring to a boil, then reduce heat to simmer, cover with a lid, and let simmer for 30-45 minutes, until potatoes are tender, and the soup has some time to develop its flavor.
3. When you're about ready to serve, turn the heat off, and stir in the sour cream or yogurt until it's fully incorporated and the stew has thickened. Keep the heat at low while serving or reheating, so that the cream doesn't separate in the stew. Serve with additional salt and pepper on top, and some crusty bread for dunking! Enjoy!

 

 

We hope you love this recipe as much as we do, and if you recreate it at home, be sure to tag us in your food pictures on instagram, @perfectlyimperfectproduce. We love to share what you come up with in the kitchen! Thank you for another great week, and stay warm!
 

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