Hungarian-Style Chicken & Tomato Sauce

over Zucchini Rice

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    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories Group 22 Created with Sketch.
    Nutrition Label
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This easy recipe is inspired by chicken paprikash, a classic dish of paprika-spiced chicken cooked in a flavorful tomato sauce, then finished with rich sour cream just before serving. A tender bed of jasmine rice studded with bites of sautéed zucchini is a perfect complement to every hearty, saucy bite.

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the zucchini. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands.

Cook the zucchini & finish the rice:
3 Cook the zucchini & finish the rice:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the zucchini is browned and softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the chicken & make the sauce:
4 Cook the chicken & make the sauce:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato paste and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and demi-glace; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the sour cream to the pan of cooked chicken and sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the finished rice. Enjoy!

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients:

While the rice cooks, wash and dry the zucchini. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands.

Prepare the ingredients:
Cook the zucchini & finish the rice:
3 Cook the zucchini & finish the rice:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the zucchini is browned and softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the chicken & make the sauce:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato paste and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and demi-glace; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat.

Cook the chicken & make the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Add the sour cream to the pan of cooked chicken and sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the finished rice. Enjoy!