This is a meal I grew up with and it is the ultimate comfort food for me. When I lived alone I would sometimes make a big batch of this at the beginning of the week and eat if for lunch and dinner every day until it ran out. There’s not many foods I can eat for three or more days straight but this dish I cannot grow tired of.
I forgot my camera at work – so no picture this time. Let me paint you a word picture: It looks like a mound of light fluffy mashed potatoes topped with a tomato sauce cut with some sour cream. Mixed in are bits of chicken, mushrooms and onions. Yummy!
8 boneless skinless chicken thighs – cut into bit sized pieces
¼ cup flour
1 tbsp paprika
1 tsp salt
1 tsp pepper
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1 tbsp (15 mL) paprika
1/4 1tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 can (19 oz/540 mL) tomatoes, chopped
2 tbsp (25 mL) tomato paste
1 sweet green pepper, diced
1/2 cup (125 mL) light sour cream
Cut chicken into 1-inch (2.5 cm) pieces.
Whisk together flour, paprika, salt and pepper. Toss with chicken until fully coated.
In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain fat from pan; fry onion, green pepper, mushrooms, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer for 10 minutes.
Return chicken and any juices to pan. Add green pepper; cover and simmer until sauce is thick enough to mound on spoon, about 10 minutes. Stir in Sour cream wam until heated through. Serve with mashed potatoes.