Paprika chicken with roasted red pepper IPA sauce {#FoodBloggerLove}

Welcome to #FoodBloggerLove 2019! This is a yearly event where participants are assigned a blog to show some love around Valentine's Day. This year, I was assigned to Sarah Cooks the Books. I love the title of her blog for one thing - super fun and quirky. The premise of her blog is to actually cook recipes from the cookbooks she owns and share them with others. This is a great idea because, as she mentions, so many of us have cookbooks that we never cook recipes from lining our bookshelves. I always enjoy these type of events because I end up learning about other bloggers and I love really taking the time to dive into someone else's blog and recipes. Sarah has made recipes from so many cookbooks that are new to me and some that I've wanted to try out. I was tempted to make these burgers (we love Bob's Burgers), but with the weather lately it didn't seem seasonally appropriate. I really enjoyed how she has several frugally-inspired cookbook recipes shared on her blog because I'm always looking for frugal meals like this Cuban Ropa Vieja and German Onion Pie. Plus, I really love her idea of a Pinterest Friday post, because who among us doesn't have thousands of recipes pinned that we've never tried?!? Check out Sarah's blog and all her social media while you are there!

Sarah mentioned that she's really into comfort food right now. I chose to make a slightly adapted version of this chicken recipe (originally from The Beeroness). IPA is my favorite beer and I consider chicken smothered in sour cream and cream cheese pretty comforting. While the original recipe calls for rice, the paprika, nutmeg, and sour cream sauce scream egg noodles to me. That's a comfort food meal that is still fancy enough for a special Valentine's Day dinner (plus a pretty color from the red peppers). This recipe will serve about 4-5 people. Serve with your favorite vegetable.

Paprika chicken with roasted red pepper IPA cream sauce
for the chicken:
1 cup IPA beer
1 cup chicken broth
1 teaspoon, plus 1/4 teaspoon salt, divided
about 3lbs boneless, skinless chicken breasts
1 tablespoon, plus 1 teaspoon sweet paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 tablespoon olive oil

for the sauce:
4 oz. cream cheese, softened
4 tablespoon sour cream
4 tablespoons IPA beer
1 large roasted red pepper
salt to taste

1 bag (10-12 oz.) egg noodles, cooked to package directions

In a large bowl, stir together the beer, broth, and 1 teaspoon of salt. Add the chicken. Cover and refrigerate for 3-6 hours.

Preheat the oven to 425 degrees.

In a pie plate or other shallow dish, stir together the paprika, onion powder, cayenne, nutmeg, and remaining 1/4 teaspoon salt. Remove the chicken from the marinade and pat each piece dry. Coat in the seasoning mix and let sit for 10 minutes.

Heat the olive oil over medium heat in a large cast iron skillet. When hot, add the chicken and cook for about 4 minutes on each side, until golden.

Place the skillet in the oven and continue to cook for about 25-30 minutes, or until the chicken is cooked through.

While the chicken cooks, pulse together the sauce ingredients until smooth and season with salt as needed. Cook the noodles and vegetable.

Serve the chicken over the noodles covered with the sauce.

Note: I did make some sauce first by subbing milk for the beer for my kids. I served them the noodles with the beer-free sauce, along with vegetables, and fish sticks to avoid the alcohol, yet still have a family dinner. 

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