Paprikaš

by | May 24, 2018

Paprikaš

(Pronounced Paprikash)

Ingredients

  • 1 chicken breast (V*: a can of beans of choice for my vegan friends – I like kidney
    beans but feel free to experiment)
  • 5 medium size potatoes – cut in chunks
  • 2 table spoons extra virgin olive oil
  • 2 large carrots – cut in small chunks
  • 12 cherry tomatoes – cut them in half (of course, regular tomatoes are fine as well)
  • 2 table spoons of tomato sauce
  • 1 onion – cut in small pieces
  • 1.5 bell peppers – cut in small chunks – go colorful here – yellow, red, orange and/or
    green
  • Spices: MSG-free Vegeta or Himalayan salt, chili powder, parsley, black pepper

Directions

Cut the clean skinless, boneless chicken breast into chunks and wash under water.
Sautee the onions in olive oil, and add chunks of carrots, bell pepper and chicken.
Season to the extent that you desire with spices above. Add filtered water periodically,
as needed (my goal is to keep the consistency stew-y), and stir frequently. When the
chicken is half cooked, add potatoes, tomatoes and tomato sauce. Continue to add
water, frequently stir (generally on medium heat – adjust as needed) until fully cooked.

V* vegan: follow the recipe with the exception of adding chicken, and instead add beans
towards the end, when other ingredients are almost fully cooked. Stir until paprikas is
fully cooked.

About the Author

Dr. Bojana

Dr. Bojana

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning physician, double board certified in internal and integrative medicine. After completing internal medicine residency, she did a fellowship in integrative medicine, trained in functional medicine, nutrition and mindfulness. Her approach is rooted in evidence-based medicine that is personalized to each individual she works with.

10 Comments

  1. Anna

    Hurray, I can not wait to try it!
    I had already seen it on Instagram and I thought I had also used oregano, but it’s not there. I’m really curious, thank you very much for the recipe.

    Reply
  2. Danijela Kalafatić

    I prepare paprikaš almost every week, using oly Vegeta, peaces of chicken, potato, onion, sunflower oil and sweet red paprika+tomato sauce!! It is all ingedients, but it’s a really great!! Thank you Dr. Bojana for promote!!

    Reply
    • Bojana Jankovic

      Thank you for sharing Danijela!

      Reply
      • Danijela Kalafatić

        You are welcome Dr. Bojana!

        Reply
  3. Annamaria Spano

    I prepared it for dinner for me and my mum tonight and we found it both delicious and light as a dish. Really very good, even my mother has complimented,
    I quote: “Good wife Michael and good that he found himself a woman so good in the kitchen.”
    I’m recommending it to all the acquaintances, it’s a complete dish, rich in vegetables and with a good taste, I like it. Thank you for sharing this recipe.
    I proudly posted the image of the finished dish on twitter, I’m happy.

    Reply
  4. Danijela Kalafatić

    https://t.co/O38BL7G5O2 DR. Bojana I am sharing a link (Video) with filled paprika, the way we here in Croatia made always for summer (like a sarma on winter). Video is also translated on English (ingrediients and All)

    Reply
  5. Danijela Kalafatić

    I hope that my link with filled paprika is correct, beacuse I am unable to see!

    Reply
  6. Danijela Kalafatić

    I see now, the link is correct!!

    Reply
  7. Annamaria Spano

    Is there a limit on the amount of consumption of Paprikàs? Since you published this dish, my mom is the third time she has me cook it. She says she likes it a lot and understands it by looking at her face. My mother is 75 years old and she is the daughter of peasants from southern Italy and I think this kind of dish reminds her of her origins. Of course, at the time she did not eat chicken meat, the animals were raised for trade and even the eggs were not intended for the factors, but only to the head of the family who was the one who worked the land. Often lost in these stories and, as they were hard times, immediately after the war, he always speaks with sincere nostalgia.
    One more reason to cook this dish that comes from a distant land, but that has touched her the heart.
    Thank you.

    Reply
    • Dr. Bojana

      Thank you for sharing! No limit that I know of 🙂

      Reply

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