Description
A delicious and hearty paprika chicken dish served hot, perfect for any meal!
Ingredients
Scale
- 14 oz. can chicken broth
- 14 oz. can diced tomatoes, drained
- 1 small onion
- 2 red bell peppers
- 3 large boneless, skinless chicken breasts
- 4 tsp. sweet paprika
- 1 tsp. hot paprika
- 1/2 tsp. ground caraway seed (optional)
- salt and fresh-ground black pepper (to taste)
- 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. (This is VERY IMPORTANT so it’s not so hot that the sour cream will curdle.)
- 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. (The mixture should have completely stopped simmering before you add the sour cream.)
- Serve hot. This dish can be served like a stew, or over rice or cauliflower rice if preferred.
- This recipe isn’t recommended for freezing, but it can 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
- Notes on chicken broth availability.
- Notes on sweet and hot paprika options.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: dinner
- Method: stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg