Monday, February 11, 2013

Easy Chicken Paprika

One of my many New Year's resolutions was to cook at least one meal a week to help out around the house, and also to get into a really good habit for the future.  One of my amazing friends recommended that I write about my cooking adventures in my blog. I thought that was some awesome advice and so here goes.  

Meal #1: Easy Chicken Paprika
  1 Tbs. vegetable oil
6 boneless, skinless chicken breast halves (1 1/2 lbs)
1 large onion, sliced
1 1/2 cups milk
2 Tbs. paprika
1 can (10 3/4 oz) condensed cream of chicken soup
1 medium bell pepper, cut into strips
4 cups hot cooked egg noodles

  1. Heat oil in 10-inch skillet over medium heat until hot. Cook chicken and onion in oil, turning chicken once and stirring onion occasionally, until chicken is brown and onion is tender; drain.
  2. Mix milk, paprika and soup; pour over chicken and onion.  Stir in bell pepper. Heat to boiling, stirring occasionally; reduce heat.
  3. Cover and simmer about 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.  Serve over noodles. 
My Review
 I wasn't too fond of this recipe.  The cookbook I got the recipe from is supposed to be full of easy and quick recipes, but this took me approximately 2 hours to prepareFirst I have to admit that I'm an extremely inexperienced cook, so most of the prep was me trying to figure out how to slice the dang onion.  Plus I forgot to defrost the chicken before I started preparing the meal.  Other than that it was a simple recipe to follow.  Also, I really like paprika but I'd forgotten that it's a super mild spice.  For me the recipe was too bland.  I wasn't a fan of serving the chicken on a bed of noodles either.  Overall I don't think that I'll ever make this recipe again, but you are more than welcome to try it for yourself if you so desire.  
   I give it 2 Stars


Kami said...

I love this idea! Too bad this recipe didn't turn out to well though. The picture looks good.

Melanie said...

looks like you could have added some salt and pepper and served over rice instead. I've never been a fan of strings on Onion like that so I always chop in dices, easier to eat. The thing about cooking is once you have a few techniques under your belt, it's easy to alter a recipe you've never tried to your own tastes and preferences. Great Job!