Chicken Paprikesque
Chicken pieces simmered in a savory sauce to be served over soft noodles.
Servings Prep Time
6servings 20minutes
Cook Time
1hour
Servings Prep Time
6servings 20minutes
Cook Time
1hour
Ingredients
Beet Mixture
Main Ingredients
Instructions
  1. Generously salt the chicken pieces and add pepper to taste. Let stand while preparing the beet mixture.
  2. Quarter the 4 tomatillos; then peel back the outer flesh from the seeds and inner fruit. Discard the inner portion.
  3. Prepare the beet mixture by putting the green chilis, beets, and tomatillos into a food processor. Puree the mixture and set aside.
  4. Add canola oil to a large, deep skillet, and brown the chicken pieces over medium high heat. Remove from pan and set aside. If there is a lot of fat, drain most of it, leaving a light coating to help keep the onions from sticking.
  5. In the same pan, sauté the onion. When the onion becomes translucent, add the minced garlic and continue until the garlic becomes soft and begins to brown.
  6. Turn off the heat and add the flour and ground chili. Stir to coat the onions; then stir in the beet mixture and broth.
  7. Place the browned chicken pieces into the pan along with any drippings that are in the bottom of the bowl. Simmer for 15-20 minutes until the chicken reaches an internal temperature of 180 ℉.
  8. Serve over wheat-free noodles with a side of green vegetables and/or red cabbage.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.