Description
A delicious and creamy paprika chicken that can be served over rice or cauliflower rice.
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.
- 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 and cut chicken into large cubes (about 1 inch 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 browned on all sides, about 5 minutes.
- Remove chicken to a plate.
- Add the other 2 tsp. of olive oil and the onions; cook about 4 minutes.
- Add the rest of the sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook for about 1 minute more.
- Add peppers and cook until they soften, then add the tomatoes and cook for about 2 minutes more.
- Add the reduced chicken stock and cook for 2-3 minutes, or until bubbling hot.
- Add the browned chicken cubes and any accumulated juice; turn heat to LOW and simmer for about 2-3 minutes.
- Let the mixture sit for 1-2 minutes off the heat to avoid curdling the sour cream.
- Remove a few tablespoons of hot liquid, add to the sour cream, and stir to combine.
- Add the sour cream mixture to the skillet and stir gently to combine.
- Serve hot, ideally in a bowl like a stew or over rice or cauliflower rice.
Notes
- Not recommended for freezing, but will keep for a few days in the fridge.
- Can be reheated in the microwave or on low heat on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg