COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
CHICKEN PUMPKIN PAPRIKASH
This hearty stew uses all the flavors of Fall and is completely delicious. We like to serve this over egg noddles with a simple side salad. This recipe makes 4-6 servings.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
2 cloves garlic, minced
1 white onion, chopped
1 carrot, chopped
2 tablespoons Hungarian or smoked paprika
15 ounces pure pumpkin puree
3 cups chicken stock
1 cup sour cream
Salt and pepper, to taste
Directions
Preheat your oven to 375 F.
Heat an oven-safe skillet to medium high and add oil. Sear the chicken thighs on both sides until browned. Remove the chicken from the pan and set aside.
Add the garlic, onion, paprika and carrot to the pan; sautee until the veggies are softened, about 5-7 minutes.
Add the pumpkin, and stock to the pan; stir to combine. Add chicken back to the pan.
Bake for 35-40 minutes, or until the chicken’s juices run clear. Remove the chicken and arrange on a serving platter. Add the sour cream to the pumpkin mixture and stir to combine. Spoon the sauce over the chicken and serve immediately.
This hearty stew uses all the flavors of Fall and is completely delicious. We like to serve this over egg noddles with a simple side salad. This recipe makes 4-6 servings.
PREP TIME
10 minutes
10 minutes
COOK TIME
55 minutes
55 minutes
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
2 cloves garlic, minced
1 white onion, chopped
1 carrot, chopped
2 tablespoons Hungarian or smoked paprika
15 ounces pure pumpkin puree
3 cups chicken stock
1 cup sour cream
Salt and pepper, to taste
Directions
Preheat your oven to 375 F.
Heat an oven-safe skillet to medium high and add oil. Sear the chicken thighs on both sides until browned. Remove the chicken from the pan and set aside.
Add the garlic, onion, paprika and carrot to the pan; sautee until the veggies are softened, about 5-7 minutes.
Add the pumpkin, and stock to the pan; stir to combine. Add chicken back to the pan.
Bake for 35-40 minutes, or until the chicken’s juices run clear. Remove the chicken and arrange on a serving platter. Add the sour cream to the pumpkin mixture and stir to combine. Spoon the sauce over the chicken and serve immediately.
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