Kasha and Chicken Paprikash

  in Gluten-Free, Main Dishes, Recipes

From the Coop Cookbook
Serves 4

1 cup kasha
2 cups water
1 teaspoon salt
1 15-oz can diced tomatoes
1 tablespoon extra virgin olive oil
1 pound boneless chicken breasts, diced large
2 medium onions, chopped
1 green pepper, diced medium
1 red pepper, diced medium
2 tablespoons paprika
½ cup sour cream
½ cup plain yogurt

  1. Bring 2 cups water to boil with salt in a saucepan. Add kasha, cover, reduce heat and simmer for 20 minutes, or until water is absorbed.
  2. Drain the tomatoes, saving the liquid in a measuring cup. Add water to make 1 cup.
  3. While kasha is cooking, heat oil in a large skillet over medium heat, and add chicken pieces. Sauté for 5 minutes until chicken is opaque. Add onions, peppers, tomatoes, reserved juice/water and paprika. Cover and simmer for 20 minutes.
  4. Stir in the sour cream and yogurt and warm but do not boil the mixture. Serve with kasha on the side. 

Kasha is toasted buckwheat kernels. When cooked, it has a delightful nutty flavor and a distinctive aroma. Kasha is nutritious and contains all eight essential amino acids as well as B vitamins, iron, potassium, phosphorous, and fiber.