Description
A flavorful paprika chicken dish served hot, perfect for a cozy meal.
Ingredients
Scale
- 1 can (14 oz.) chicken broth
- 1 can (14 oz.) diced tomatoes, drained
- 1 small onion
- 2 red bell peppers
- 3 large boneless, skinless chicken breasts
- 4 tsp. sweet paprika
- 1 tsp. hot paprika, sometimes called sharp paprika
- 1/2 tsp. ground Caraway seed (optional)
- to taste salt and fresh-ground black pepper
- 1 T + 2 tsp. olive oil
- 1 cup sour cream
Instructions
- Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.
- Drain the canned tomatoes into a colander placed into the sink (you can catch the juice and freeze for another use if you’d like).
- Cut onions and red bell pepper into fairly large pieces, about an inch square.
- Trim the chicken breasts until all the visible fat is gone. Cut chicken into large cubes (about 1 inches square).
- Season the chicken cubes with 1 tsp. Szeged Sweet Paprika plus salt and fresh-ground black pepper to taste.
- Heat 1 T. olive oil in a large non-stick frying pan and cook chicken over medium-high heat until the pieces are nicely browned on all sides and barely cooked through, about 5 minutes.
- Remove chicken to a plate.
- Add the other 2 tsp. of olive oil and the onions and cook onions about 4 minutes. Add the rest of the sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook about 1 minute more.
- Add peppers and cook until they are starting to soften when pierced with a fork, then add the tomatoes and cook about 2 minutes more.
- Add the reduced chicken stock and cook 2-3 minutes, or until the stock is bubbling hot.
- Then add the browned chicken cubes and any juice that’s accumulated on the plate, turn heat to LOW, and simmer just until the chicken is heated through, about 2-3 minutes.
- Turn off the heat and let the mixture sit for a minute or two.
- Remove a few tablespoons of the hot liquid, add to the sour cream, and stir to combine.
- Then add the sour cream mixture to the skillet and stir gently to combine.
- Serve hot in a bowl like a stew, or over rice or cauliflower rice if preferred.
- It will keep for a few days in the fridge and can be reheated in the microwave or in a pan on the stove (with low heat, don’t let it boil or the sour cream will curdle).
Notes
- This recipe is best enjoyed fresh but can be stored in the fridge for a few days.
- Do not freeze as the sour cream may curdle upon reheating.
- Use Szeged Paprika for a better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg