Vegan “Chicken” Seitan Paprikash
This is a stovetop version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on. Serve this with a huge side of Sautéed Kale.
1 pound chicken style seitan, drained (Westsoy makes a chicken seitan) or make your own! Or 1 can or 1-1/2c chickpeas
1/2t pink Salt
1/2t black pepper
3 tablespoons olive oil
1 large onion, medium dice
2T Hungarian paprika
1 1/2c white basmati or carolina rice
1 bouillon cube or replace the water with veggie broth
In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the “chicken” and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the “chicken”, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.