Dinner with friends: Chicken Paprikash

Posted by piphunt on January 9, 2012 in Adventures of Pip, The Little Chef |

I don’t even know what we were laughing about but the feeling lingered and I thought, “when was the last time I laughed that hard?”. Laughter used to be synonymous with life. But the last couple years, I don’ t think I laugh as often or as hard as I used to. It made me wonder, why is that so? ¬†Then I thought “just stop. Stop wondering, stop thinking, just enjoy this moment.” That’s what I did. There is nothing like a deep, belly laugh with good friends.


Eating can be a source of joy, of comfort, an expression of love, but it can also be stressful, embarrassing, and a battle. When I first eliminated gluten from diet, I struggled both with my own eating choices (is this safe?) and with the reaction of others. I’m almost jealous of others who have endured their changes within arms of support. I faced many doubtful friends and family members. I was told that it was all in my head, that whole grains can’t be bad for me, that I was perfectly fine. It made me want to scream. It still makes me want to (occasionally) yell. Yes, this is a choice. But it’s a necessary choice. Sometimes something’s gotta give, and it was my diet that had to change.


Sharing a deep belly laugh over a delicious, healthy meal with some of the best supporters since day one, is one of those perfect moments. Thank you Jen and Ang, for always supporting the changes I’ve made in my life. Even if they’re inconvenient. (and for inspiring me to keep following my dreams, even when I’m frustrated, burnt out, and feel like I’m failing.)


What was on the menu? Chicken Paprikash and Nutty B’Sprouts:


What you will need:

2 12″ pyrex baking dish

2 mixing bowls (one large, one small)



12 chicken drumsticks

3 medium tomatoes, sliced

2 tablespoons olive oil

3 garlic cloves, diced

paprika (I used smoked, use less it using spicy!)





1 lb. brussel sprouts (cut in half)

1/2 onion

1/4 cup mustard (check those ingredients!)

1/4 cup olive oil

salt and pepper to taste

1/4 walnuts, diced and toasted/roasted



For the chicken:

Preheat the oven to 400 degrees Fahrenheit.

Place the Chicken in a pyrex baking dish


sprinkle all sides with salt, making sure they are covered evenly. Then sprinkle sprinkle paprika, oregano and cayenne on one side of the wings. Flip all of the wings and repeat on the other side.


Sprinkle with diced garlic and placed sliced tomatoes over the top


For the brussel sprouts:

Place brussel sprouts in large mixing bowl. Mix the mustard, olive oil, salt, and pepper in a separate bowl, then pour over brussel sprouts. Toss or mix sprouts until they are evenly covered by the dressing. Place in the oven at 400 degrees for the last 10 minutes that the chicken is baking. Bonus: turn the broiler on for an extra 2 minutes to make them extra crispy and delicious!

Toss with diced walnuts



Amy's plate (with wilted spinach, but do you need a recipe for that?)

Thank you for taking all of the pics Amy! I definitely wouldn’t have kept up with the pace if I was left to my own devices.

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