Philosophy and Food



I originally got this recipe from a friend of mine and have adapted it slightly over the years. She prepared it with made-from-scratch noodles (for another post). It’s an incredibly easy dish and one of my favorite make-ahead meals. It was a life-saver when we had our first baby. In the weeks before my due date, I prepared a number of freezer meals and this one held up really well. It’s perfect served over noodles, spaetzle, gnocchi or even on its own like a stew.



Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people


  • 2 lbs chicken thighs boneless, skinless
  • 1 small onion chopped (optional)
  • 4 ounces mushroom chopped (optional)
  • 1 tablespoon olive oil
  • 3 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • 1 can chicken broth
  • 1 pint sour cream
  • Salt and pepper to taste


  1. Sprinkle chicken thighs with salt and pepper to taste. In a large pot (a dutch oven works best) over medium heat, add the tablespoon of olive oil, onions and mushrooms. Sautee 1-2 minutes.
  2. And the chicken thighs and let cook a few minutes per side to seal in the flavor.
  3. Add all the seasonings in and the broth and stir until combined. The broth should be dark red. Continue cooking on medium heat with the lid on, stirring occasionally, until the chicken begins to fall apart. You’ll see the little granules of paprika throughout, which is completely normal.
  4. With two forks, break the chicken up into bite sized chunks/shreds. You can do this in the pot itself or you can transfer small amounts to a cutting board and dump them back in the pot as you break them up. As you do this, some of the extra liquid should be evaporating.
  5. Remove from heat and stir in the pint of sour cream. This should cause the mixture to thicken and turn from dark red to orange.
  6. Serve immediately.

Recipe Notes

If freezing, allow to cool completely and come to room temperature. This is really important. If you skip this step, the chicken can end up tasting pretty water-logged. Pour into freezer bags and lay flat or add to a freezer safe container. To reheat, allow to thaw in fridge for 24 hours and then spoon servings out into a bowl. Heat in microwave for 1-2 minutes and serve.

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