“Mouthwatering Hungarian Gluten-Free Dinner: Chicken Paprikash, Creamy Polenta, and Roasted Asparagus

Allergens

Dairy, Gluten (from non-inclusion)

Ingredients

• 6 bone
• in chicken thighs 1 large onion, chopped 3 bell peppers, sliced (mix of green, red, and yellow) 4 cloves garlic, minced 1/2 cup sweet Hungarian paprika 1/4 cup tomato paste 1 cup chicken broth 1/2 cup heavy cream Salt and pepper to taste 3 cups water 1 cup polenta (cornmeal) 2 tbsp butter 1/2 cup grated Parmesan cheese 1 lb fresh asparagus, trimmed 2 tbsp olive oil Fresh parsley for garnish

Instructions

1. Prepare Chicken Paprikash by seasoning chicken thighs with salt and pepper. In a large skillet, heat oil over medium high heat and sear the chicken until browned on both sides. Remove from skillet and set aside.
2. In the same skillet, sauté onion, bell peppers, and garlic until softened. Stir in paprika and tomato paste, cooking for 1 2 minutes to release aroma.
3. Return chicken to skillet, add chicken broth, and simmer for 40 minutes or until chicken is cooked through. Stir in heavy cream and season with salt and pepper to taste.
4. Meanwhile, prepare Creamy Polenta by bringing water to a boil in a saucepan. Slowly whisk in polenta, reducing heat to low. Cook for 5 7 minutes, stirring constantly, until thickened. Stir in butter and Parmesan cheese. Cover to keep warm.
5. Toss asparagus with olive oil, salt, and pepper, and roast at 400°F (205°C) for 12 15 minutes or until tender.
6. Plate Chicken Paprikash over polenta, garnish with fresh parsley, and serve alongside asparagus.

Chef’s Insight

Use sweet Hungarian paprika for the best flavor profile.

Notes

Make sure to use fresh bell peppers for the best flavor and texture.