Description
This Paprika Chicken recipe is rich in flavor and perfect for serving 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
- ½ 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 inch square).
- Season the chicken cubes with 1 tsp. sweet paprika plus salt and 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 and barely cooked through, about 5 minutes.
- Remove chicken to a plate.
- Add the other 2 tsp. of olive oil and the onions, cook for about 4 minutes. Add the remaining sweet paprika, hot paprika, and ground caraway seed, and cook about 1 minute more.
- Add peppers and cook until starting to soften when pierced, then add the tomatoes and cook about 2 minutes more.
- Add the reduced chicken stock and cook 2-3 minutes, until bubbling hot.
- Add the browned chicken cubes and any accumulated juices, turn heat to LOW, and simmer until chicken is heated through, about 2-3 minutes.
- Turn off the heat and let sit for a minute or two to avoid curdling the sour cream.
- Remove a few tablespoons of hot liquid, add to sour cream, and stir to combine.
- Add the sour cream mixture to the skillet and stir gently to combine.
- Serve hot, either in a bowl like a stew or over rice or cauliflower rice.
Notes
- Chicken broth can be made from scratch using scraps saved from trimming chicken.
- Sweet and hot paprika are key to flavor; adjust according to taste and preference.
- While not recommended for freezing, leftovers can be stored in the refrigerator for a few days and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg