Hot Salami Chicken Stroganoff
Elevate your comfort food game with this bold and savory Hot Salami Chicken Stroganoff, a delightful twist on a classic favorite. Tender strips of chicken breast and crispy, spicy bites of hot salami come together in a rich and creamy mushroom sauce, infused with aromatic garlic, paprika, and sour cream. This one-pan wonder is perfect for busy weeknights, as it’s ready in just 45 minutes, and pairs beautifully with pasta or egg noodles to soak up every luscious drop. Topped with fresh parsley for a burst of color and flavor, this dish delivers a hearty, satisfying meal with a spicy edge that will have your taste buds dancing. Perfect for fans of spicy comfort food, this stroganoff recipe is a guaranteed crowd-pleaser!
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Ingredients
- 500 grams chicken breast
- 150 grams hot salami
- 200 grams mushrooms
- 1 medium onion
- 2 units garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 250 milliliters chicken stock
- 150 grams sour cream
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 300 grams pasta or egg noodles
- 2 liters water
- 1 teaspoon salt (for boiling pasta)
Directions
Step 1
Bring 2 liters of water to a boil in a large pot, add 1 teaspoon of salt, and cook the pasta or egg noodles according to the package instructions. Drain and set aside.
Step 2
Slice the chicken breast into thin strips. Cut the hot salami into small bite-sized pieces. Slice the mushrooms, dice the onion, and finely mince the garlic cloves.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with a pinch of salt and pepper, and cook until golden and cooked through, about 4-5 minutes. Remove the chicken and set it aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil and the diced hot salami. Cook for 2-3 minutes, stirring occasionally, until the salami is slightly crispy. Remove and set aside with the chicken.
Step 5
Reduce the heat to medium-low and add 1 tablespoon of unsalted butter to the skillet. Once melted, add the diced onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
Step 6
Add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Step 7
Sprinkle 1 tablespoon of all-purpose flour over the mushroom mixture and stir well to combine. Cook for 1 minute to eliminate the raw flour taste.
Step 8
Gradually pour in the chicken stock while stirring constantly to avoid lumps. Increase the heat to medium and bring the mixture to a gentle simmer. Continue cooking until the sauce thickens slightly, about 3-4 minutes.
Step 9
Lower the heat and stir in the sour cream, paprika, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well until the sauce is creamy and smooth.
Step 10
Return the cooked chicken and salami to the skillet, stirring to coat in the sauce. Let it simmer for 2-3 minutes to heat through and meld the flavors.
Step 11
Garnish with fresh parsley and serve the Hot Salami Chicken Stroganoff over the cooked pasta or egg noodles. Enjoy!
Nutrition Facts
| Serving size | 3804.1 grams (3804.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2808 |
| Total Fat 155.60g | 199% |
| Saturated Fat 58.70g | 294% |
| Polyunsaturated Fat 8.40g | |
| Cholesterol 712mg | 237% |
| Sodium 8262mg | 359% |
| Total Carbohydrate 143.60g | 52% |
| Dietary Fiber 11.60g | 41% |
| Total Sugars 25.30g | |
| Protein 214.60g | 429% |
| Vitamin D 0IU | 0% |
| Calcium 557mg | 43% |
| Iron 12mg | 64% |
| Potassium 3401mg | 72% |
Source of Calories