I love smoked paprika.  The smell of it in the bottle is great, but when you add it to a warm pan it’s even better.  It gives a deep, smoky flavor and a lovely color to your dish.

This recipe was inspired by my Rachael Ray cookbook.  It comes together in a jiffy, is full of flavor and a bit spicy.

Serves 4-6 people

2 Tablespoons Butter (or EVOO for dairy free)
1 Tablespoon Smoked Paprika

½ onion, chopped
1 – 14 oz can tomato sauce (not pasta/marinara sauce)

1 ½ cups chicken stock

1 ½ teaspoons cornstarch

1 ½ cups cooked chicken, shredded or chopped

Melt butter with smoked paprika in a large pot over medium heat.  Add onion and cook until soft and caramelized, stir often.  Add tomatoes and simmer for about 15 minutes.

 

While that cooks, whisk the cornstarch into the chicken stock until smooth.  Stir this into the tomato base and then add chicken.

Serve with a dollop of sour cream, if desired. 

This would pair well with grilled cheese sandwich or tortilla chips.



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