Chicken Paprikash
with Creamy Polenta and Dill
Chicken Paprikash
Tender chicken in a rich paprika sauce, served over creamy polenta and finished with fresh dill for a comforting, aromatic dinner.
Ingredients
For 2 servings
- 16 ounce Chicken Legs
- 1 unit Chicken Stock Concentrate
- ½ teaspoon Coriander
- ¼ ounce Dill
- 2 clove Garlic
- 1 teaspoon Hot Smoked Paprika
- ½ cup Polenta
- 4 ounce Sour Cream
- 5 ounce Spinach
- 6 ounce Tomato Paste
- 1 unit Yellow Onion
Additional Ingredients
- box Olive Oil
- box Pepper
- box Salt
PDF
DifficultyMedium
Total Time45m
Calories772
Protein50g
Carbs48g
Fat41g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumMass Gain FriendlySpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream for an unsweetened plant-based alternative with a similar tang. If you need to avoid chicken, use boneless turkey thighs or mushrooms for a comparable savory base.
What to serve with it
Serve with a crisp cucumber salad or steamed green beans to cut through the rich sauce. Warm crusty bread or roasted potatoes also work well if you want a heartier plate.
You might also like
Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro
35 min741 cal
Hunan Cumin Beef Stir-Fry
30 min770 cal
Beef Rice Noodle Bowls
35 min720 cal
Cumin Chimichurri Skirt Steak
45 min880 cal
Beef Rice Noodle Bowls
30 min770 cal
Cumin Quinoa Bowl
35 min720 cal
Peppercorn Steak
30 min570 cal
Spinach & Ricotta Ravioli
45 min907 cal