Chef Joe Bachman’s Chicken Paprikash
In celebration of Mother’s Day, Venue Chef Joe Bachman shares his recipe for Chicken Paprikash, served over egg noodles.
Serves 6-8
The long, slow roasting emphasizes the squash’s natural sweetness, which then gets a touch of umami with the unexpected addition of miso. This silky smooth puree is a wonderful accompaniment to roast chicken or duck or would serve beautifully at the center of a plate of roasted winter vegetables. You could also use it as the base for a plate of gnocchi, or fold it into farrotto or risotto.
*An average butternut squash weighs about 2 ½ to 3 lbs. and amounts to approximately 3 cups of cooked puree.
** I often reserve the seeds, remove any large pieces of pulp, toss the seeds with salt and chili flakes and some olive oil and roast until golden brown. While the hulls can be a bit tough, the roasted seeds make for a tasty snack that I devour while preparing dinner.
In celebration of Mother’s Day, Venue Chef Joe Bachman shares his recipe for Chicken Paprikash, served over egg noodles.
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In celebration of Mother's Day, Venue Chef Joe Bachman shares his recipe for Chicken Paprikash, served over egg noodles...
In celebration of Mother's Day, Venue Chef Tatiana Iglesias shares her recipe for Arroz con Pollo, passed down by her mom...
In celebration of Mother's Day, Venue Chef Solanki Roy shares her Dal recipe...
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