When I’m having a particularly annoying day, I like to slow-cook something delicious. So after getting some particularly annoying news today, I decided to make some chicken paprikash for a late lunch while I finished up some work.
The dish was, hands down, Oma’s favorite. The only catch is, it calls for a few teaspoons of flour — enough gluten to make anyone with a sensitivity feel it hours later. I’ve made the dish a dozen or so times since I’ve been gluten-free, and each time have had to apologize for the grittiness of the sauce, and the way the sour cream curdles as a result of using a flour substitute. Not today! I used Bob’s Red Mill garbanzo bean flour and it worked! I actually created a true gravy-like sauce for the first time since I’ve been a gluten-free eater?!
I wish the picture was more appetizing (and I should add that I normally serve chicken paprikash over mashed potatoes or rice, not kale as pictured here), but you can get a sense for the smooth texture, which isn’t easy to achieve with your usual gluten-free flour substitute.
I followed the recipe for “chicken paprika” from my mom’s old Joy of Cooking (1975). I don’t know why Oma pronounced it “paprikash,” instead, but… it sure does the trick. This warm, hearty (not low calorie!) mid-day dish just put a smile on this city girl’s face.