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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serving a dish made with potatoes over noodles is common in Eastern European cuisines. The flavors and textures mesh beautifully. Spaetzle, a tiny German dumpling, is available in most well-stocked supermarkets in the pasta sections. Ingredients:
12 ounces boneless skinless chicken thighs, cut into 1-inch pieces |
1/2 cup onion, chopped |
1 garlic clove, minced |
1 -2 tablespoon cooking oil |
2 medium potatoes, peeled and diced |
water |
1 1/2 teaspoons paprika |
1/2 teaspoon salt |
1/4 teaspoon caraway seed |
1/4 teaspoon dried marjoram, crushed |
1/4 teaspoon fresh ground pepper |
1 pinch dried thyme, crushed |
2 tablespoons all-purpose flour |
2 tablespoons water |
hot cooked noodles or spaetzle noodles |
sour cream (optional) |
Directions:
1. In a large skillet cook chicken, onion, and garlic in 1 tablespoon hot oil for 3-4 minutes; or till chicken is tender and no pink remains.
2. Drain off fat. Add potatoes, tomatoes, 1/4 cup water, paprika, salt, caraway seed, marjoram, pepper and thyme. Bring to a boil; reduce heat. Cover and simmer for 10-12 minutes, or till potaotes are tender.
3. Stir together the flour and 2 tablespoons water; stir into chicken mixture. Cook and stir till thickened and bubbly. Cook and stir for one minute more. Serve over hot noodles or spaetzle. If desired serve with sour cream.
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