I have liked the flavors of Chicken Paprikash since I first moved to Illinois in my early twenties. After the stress of being transplanted from Texas to Illinois, and worse yet, leaving behind the wonderful Mexican food that was everywhere to be found in Texas, the first restaurant in Illinois where we ate had a delightful dish of Chicken Paprikash on their menu.
The unfamiliar name intrigued me, and I quickly discovered the flavor was wonderful!
It wasn’t gluten-free then – I didn’t know that was a problem for me anyway — but with so many options for gluten-free pasta available now, I can easily make this for dinner anytime.
This version of Gluten-Free Chicken Paprikash may not be exactly like the original dish I enjoyed years ago, but it is flavorful and easy to make. And my husband even likes it!
What makes this a quick dish is that the chicken is already boned and skinned before cooking. It could be made with chicken pieces that are not boned or skinned, but that would take longer to cook the meat and also more time to bone and skin the pieces. I have not tried that with this particular recipe, but it would surely work.
My favorite side with Chicken Paprikash is steamed Brussels sprouts or broccoli spears.
I hope you enjoy it, too!
Gluten-Free Chicken Paprikash
- 2 Chicken Breast Halves, boned and skinned, cut into strips or cubes
- 1 Tbsp. Oil
- 2 Tbsp. Sweet Rice Flour or other GF Flour (optional)
- 1 Cup Onion, chopped
- 1 Cup Bell Peppers, Green and/or Red, diced
- 2 Tsp. Garlic, minced
- 1-2 Tsp. Paprika
- 1 Bay Leaf
- Salt and Pepper, to taste
- ½ Cup White Cooking Wine (optional – substitute chicken stock or extra water)
- ½ Cup Water, or enough to maintain ½ inch of liquid in the pan
- ½ Cup Mushrooms, sliced
- ¼ Cup Sour Cream (optional)
- 8 Oz. GF Pasta, such as Shells, Noodles, or Fettucini (I often use [Tinkyada)
Cook pasta according to package directions.
Meanwhile, dust the chicken strips or cubes with sweet rice flour. This is optional — it gives a better appearance and a slightly thickened sauce, but it is not essential.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the chicken; cook several minutes or until lightly browned, stirring often.
Add the onion, peppers and garlic, continuing to cook and stir for 2 minutes more.
Add the seasonings, wine or stock and enough water enough to maintain ½ inch of liquid in the pan.
Cover and cook another 5 minutes or until chicken is done (no pink in center, juices run clear). Turn the heat down a little if the chicken browns too fast.
Add more liquid as needed.
Stir in the mushrooms and cook for 2 minutes longer.
Add the optional sour cream; heat through and serve over hot pasta or noodles.
Part of these parties:
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Gluten-Free Easily’s Gluten-Free Wednesdays
Lynn’s Kitchen Adventures Gluten-Free Wednesdays
The Tasty Alternative’s Allergy-Free Wednesdays
Miz Helen’s Country Cottage’s Full Plate Thursday
Vegetarian Mamma’s Gluten-Free Fridays
Rattlebridge Farm’s Foodie Friday