Ingredients with Measurements:
- 4 chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can (14 oz) sauerkraut, drained
- 1 tbsp paprika
- 1 tsp caraway seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 1/2 cup sour cream
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
2. Add chopped onion and minced garlic to the same skillet and cook until softened, about 3 minutes.
3. Add drained sauerkraut, paprika, caraway seeds, salt, and black pepper to the skillet. Stir to combine.
4. Place the chicken breasts on top of the sauerkraut mixture. Pour chicken broth over the chicken and sauerkraut.
5. Cover the skillet with a lid and reduce heat to low. Simmer for 20-25 minutes, or until chicken is cooked through.
6. Remove chicken from skillet and set aside. Stir sour cream into the sauerkraut mixture until well combined.
7. Serve chicken on top of the sauerkraut mixture.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken, low heat for simmering chicken and sauerkraut
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 14g
Protein: 36g
Carbohydrates: 16g
Fiber: 4g
Sugar: 5g
Sodium: 930mg
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts
- Vegetable broth can be used instead of chicken broth
- Greek yogurt can be used instead of sour cream
Variations:
- Add diced potatoes to the sauerkraut mixture for a heartier dish
- Use smoked paprika for a smoky flavor
- Add chopped apples to the sauerkraut mixture for a touch of sweetness
Tips and tricks:
- Make sure to drain the sauerkraut well before adding it to the skillet
- Brown the chicken well on both sides for maximum flavor
- Stir the sour cream into the sauerkraut mixture off the heat to prevent curdling
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of mashed potatoes or with a side of crusty bread.
Garnishes:
Sprinkle with chopped fresh parsley or chives.
Pairings:
Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted carrots, crusty bread
Troubleshooting advice:
If the sauerkraut mixture is too dry, add a splash of chicken broth or water.
Food safety advice:
Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Podvarak is a traditional Serbian dish made with sauerkraut and meat, usually pork or beef. This version uses chicken for a lighter twist on the classic dish.
Flavor profiles:
Savory, tangy, slightly sweet
Serving suggestions:
Serve hot with a side of mashed potatoes or crusty bread.
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