Kasha and Chicken Paprikash
From the Co-op Cookbook
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
- Bring 2 cups water to boil with salt in a saucepan. Add kasha, cover, reduce heat and simmer for 20 minutes. Turn off heat and let steam for 5 minutes.
- While kasha cooks, drain the tomatoes, saving the liquid in a measuring cup. Add water to make 1 cup.
- Heat oil in a large skillet over medium heat and add the chicken pieces. Sauté for 5 minutes until chicken is opaque. Stir in onions, peppers, tomatoes, reserved juice/water and paprika. Cover and simmer for 20 minutes.
- Stir in the sour cream and yogurt and warm but do not boil the mixture. Serve with kasha.
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.