Chef Michael Symon's chicken paprikash recipe feeds 4 people under $20
Get ready to cook a healthy, hearty and filling meal this weekend that's big on flavor and small on cost.
"Good Morning America" is kicking off "Friday Food Fix" with resident chef and culinary expert Michael Symon. The new series will serve up recipes to cook on the weekend that won't blow the budget.
Today's featured dish is a classic chicken recipe and the best part is it feeds four people for less than 20 dollars.
Check out the full recipe below and recreate it in your own kitchens this weekend.
Chicken Paprikash
Serves 4
Ingredients
1 5-pound chicken
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 tablespoon kosher salt
1 small onion, cut in half
2 cloves garlic
4 sprigs fresh thyme
Olive oil
Paprika Sauce:2 tablespoons chicken fat or butter
1 medium onion, minced
1 clove garlic, minced
1 tablespoon sweet paprika
2 tablespoon flour
1 quart chicken broth, hot
1 cup sour cream
Egg noodles
Directions
To prepare the chicken, mix the smoked paprika, sweet paprika and kosher salt. Rub this mixture all over the inside and outside of the chicken and refrigerate overnight.
Preheat the oven to 450 F.
Stuff the cavity of the chicken with the onion halves, garlic cloves and thyme. Put the chicken on a rack in a roasting pan, drizzle with olive oil and roast for 20 minutes. Reduce the oven temperature to 325 degrees and roast for 1 hour, or until the thigh temperature reaches 160 degrees.
Remove the chicken from the oven and let rest for 30 minutes. Reserve 2 tablespoons of the chicken fat for the sauce.
While the chicken is resting, boil the water for the egg noodles.
Meanwhile, make the sauce. In a medium saucepot over medium heat, warm the chicken fat. Add the onion and garlic with a pinch of salt and cook for 5 minutes. Add the paprika and cook for another 30 seconds. Add the flour, stirring with a wooden spoon. Cook, stirring constantly, for 2 minutes. Slowly add the hot chicken broth, whisking until smooth. Whisk in the sour cream and turn off the heat.
Drain the egg noodles and add them to the sauce.
To serve, take two chicken thighs over the egg noodles and add sauce.
