Veganize This! by Jenn Shagrin

Author:Jenn Shagrin
Language: eng
Format: epub
Publisher: Da Capo Press
Published: 2011-01-21T05:00:00+00:00

CHICKEN PAPRIKASH

Serves 8

1 pound dried eggless wide noodle ribbons

(Garden Time Organic Pasta

is my favorite)

1 to 2 tablespoons canola oil, for desticking

noodles

½ cup sweet paprika

1 tablespoon smoked Spanish paprika

¼ cup unbleached all-purpose flour

2 tablespoons vegan margarine

2 batches Chicken-Style Seitan (page 5),

cubed

Salt and freshly ground black pepper

5 cups yellow onion, chopped finely

1 leek, trimmed, halved lengthwise,

cleaned well, and sliced thinly

3½ cups prepared Better Than Bouillon

No Chicken Base (see page

xvi for how to prepare)

3 tablespoons garlic, chopped or

pressed with a garlic press (about

10 medium-size cloves)

2 bay leaves

Pinch of cayenne

Pinch of ground cumin

1½ to 2 teaspoons kosher salt

2 cups Vegan Crème Fraîche (page 25)

or store-bought vegan sour cream

1 teaspoon white vinegar

1 to 2 tablespoons freshly squeezed

lemon juice

Cook the noodles until al dente, drain well, and toss with the canola oil. Set aside.

In a small bowl, combine both paprikas and the flour.

Using a very large, heavy-bottomed, non-nonstick skillet (that’s right, kids . . . Bubbe said the chicken must stick, for that golden glow!), melt the margarine over medium-high heat.

Once the pan is heated and the margarine is melted, sprinkle the chicken with some salt and pepper. Add the chicken to the pan, and fry until golden brown on each side. Once fully browned, leave the heat source on, but transfer the chicken to a paper towel-lined plate.

Add the onions and leek to the pan and sauté, stirring constantly, until they begin to brown. Add the paprika mixture and stir constantly for 1 minute, until a thick paste is formed. Stir in the No Chicken broth, garlic, bay leaves, cayenne, cumin, kosher salt, and 1 teaspoon of pepper, then bring to a boil. Cover and let simmer, stirring occasionally, for 15 to 20 minutes.

Leaving the burner on, remove the pan from the heat, add the crème fraîche, and mix well. Place the pan back over the heat and return to a boil. Taste for salt, add the vinegar and lemon juice, then serve over the noodles and enjoy!

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