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Happy Monday! I had a really productive weekend. Spent it finishing up a bunch of projects around the house that I kept putting off. Ah, now I can relax a bit. We also decided that we are heading to Mexico in Jan with some friends whose parents own a couple of luxery condos down there (life really *is* better with money lol). It's gonna be super fun...cause they're all leaving the kidlets at home with the grandparents! lol
Here's what we're eating this week:
Monday: Paprika Chicken w/ white rice and garden fresh carrots (thank you MIL);
Tuesday: Chicken Rolls w/ salad and cheese toast;
Wednesday: Slow Cooker Creamy Potato Soup;
Thursday: Leftovers;
Friday: Cobb Sandwich w/ sweet potato fries.
Paprika Chicken
By The Canadian Living Test Kitchen
Use regular paprika or, for a hint of delicious smokiness, smoked paprika. Serve the chicken over buttered egg noodles with steamed broccoli.
This recipe makes 4 servings
Ingredients
8 8boneless skinless chicken thighboneless skinless chicken thighs
1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
1 1oniononions, chopped
2 2cloves garlic, minced
1 1tbsp tbsp(15 mL) (15 mL) paprika
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) pepper
1 1can (19 oz/540 mL) can (19 oz/540 mL)tomatotomatoes, chopped
2 2tbsp tbsp(25 mL) (25 mL) tomato paste
1 1sweet green peppersweet green peppers, diced
1/2 1/2cup cup(125 mL) (125 mL) light sour cream
2 2tbsp tbsp(25 mL) (25 mL) minced fresh parsley
Preparation:
Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.
Drain fat from pan; fry onion, 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. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Garnish with sour cream and parsley.